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Salad Lyonnaise
Classic salad Lyonnaise: a French salad with soldiers (croutons in French), bacon, poached eggs and a simple mustard dressing.
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 2 people
Calories per serving 373 kcal
Ingredients
- 2 large eggs
- 4,5 oz salted bacon (125 g), thinly sliced
- 1 head butter lettuce
- 2 slices stale bread diced
- 1 tbsp unsalted butter
- 3 tbsp white wine vinegar
- 1 tsp strong mustard
- 3 tbsp olive oil
- pepper
- salt
Instructions
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Combine the white wine vinegar, the olive oil and the mustard.
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Whisk until you get a nice looking salad dressing. Then season with a little pepper and salt to taste. Put it aside until later. Melt the butter in a non-stick pan over medium heat and add the diced bread. Gently brown the bread until golden and crisp. Stir regularly.
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Let then bread croutons drain on kitchen paper and let them cool. Then place the sliced bacon on an oven tray.
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Grill it for a couple of minutes until crisp. Let the cooked bacon cool a little and then crumble it. Wash and drain the lettuce. Slice it up into thin strips and add them to a large mixing bowl. Shred the lettuce roughly and add it to the vinegar in the bowl.
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Then add the cooled croutons.
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Stir and add the crumbled bacon.
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Stir well to combine and divide the salad over deep plates. Fill a large pan with water and place it over high heat. Once boiling, break the eggs and add them one by one to the water. I use a cup to make it easier.
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Turn the heat to medium. Gently poach the eggs for 2 to 3 minutes. Then remove the eggs with a slotted spoon.
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Place a poached egg on top of each salad. Sprinkle with some freshly ground black pepper and serve immediately.