Lyonnaise Salad

Frisee Endives Mizuna Salad

A perfect combination of bitter greens, crisp bacon, barely cooked eggs and warm vinaigrette.

Serves 2
100g bacon 
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 shallot, finely chopped
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil (EVOO)
2 eggs
1. Cook the bacon in a frying pan with the olive oil until lightly browned and crisp. Remove with a slotted spoon onto some kitchen paper.
2. Add the vinegar to the pan and scrape with a wooden spoon, followed by the shallot and mustard. Stir well and remove from heat. Whisk in the EVOO to finish the dressing.
3. Bring a pan of water with the a splash of vinegar up to a simmer. Crack an egg into a small ramekin/bowl then gently lower it into the simmering water. Poach for about 3 minutes, or until the whites have set. Remove from the pan with a slotted spoon onto kitchen paper to drain. Repeat for the other egg. 
4. Toss the frisee and the bacon in the dressing till they are well coated. Divide between 2 plates and top each one with a poached egg. 
5. Add croutons if you want a bit more crunch, or omit it to keep it gluten or wheat free. 
[Tips: you can make your own croutons using day-old bread: 
  • Preheat heat the oven to 200 degree Celsius.
  • Roughly cut/tear the bread into sizeable chunks and place them on a baking tray. Coat with 1 tablespoon of olive oil and bake in the oven for about 10 minutes, or until crispy. Check regularly to ensure that the bread doesn't burn.]

Recipe is adapted from LEON Happy Salads by Jane Baxter & John Vincent.

Click here to shop for fresh vegetables for the salad.

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