Salada Lyonnaise

LyonnaiseI made a list of all the recipes I wanted to try while I was in Lyon, and it was extensive. It seemed like everything we had was interesting, and delicious. It seemed prudent to start easy, with the eponymous salad of the foodie city. This meal is so easy and so tasty – it’s basically breakfast served over salad with a delicious oil and vinegar dressing. I found this was a good mid-week meal, or it would be a perfect starter for something a little fancier.

Salade Lyonnaise


2 tbsp olive oil

200g lardons

1 garlic clove, smashed once

175g piece crustless white bread, cubed

1 small head or bag of frisée lettuce

1 garlic clove, minced

1 tbsp red wine vinegar

1 tbsp Dijon mustard

3 tbsp olive oil

1 tbsp white wine vinegar

2 eggs, poached

Heat 1 tbsp of oil in a large frying pan, then add the bacon and garlic. Sizzle for about 15 mins until the bacon is crisp and brown, then scoop it out with a slotted spoon into a bowl, leaving the garlic and bacon fat in the pan. Throw the bread into the pan and toss in the bacon fat, adding the remaining oil if the pan is dry. Fry the croutons for 5 mins on a low heat, tossing occasionally until golden and crisp, then remove pan from heat.

While the croutons are frying, make the dressing. Whisk the minced garlic, vinegar, mustard and 1 tbsp water in a small bowl. Add the oil gradually to make a thick dressing. Poach the eggs.

Tip most of the croutons, lardons, all the frisee leaves and the dressing into a salad bowl and toss well. Pile the salad high into the middle of two plates and add remaining croutons and lardons. Just before serving, top each plate of salad with an egg, then season it.


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