Salad Lyonnaise
Our version of this classic bistro salad is made with curly frisée lettuce for volume and texture. It’s dressed with a lemony shallot dressing, moreish pieces of fried pancetta and is finished with an irresistible poached Freshlay Farms Golden Yolker®.
Ingredients
Metric
Imperial
For the salad
- 100g of bacon lardons
- 1 slice of sourdough, thickly-cut, crusts removed and torn into pieces
- 2 Freshlay Farms Golden Yolker® eggs
- 2 handfuls of frisée lettuce
- 2 pickled walnuts, sliced
- 1 tbsp of finely chopped chives
For the shallot dressing
- 1 tsp maple syrup
- 3 tbsp of olive oil
- 2 tbsp of lemon juice
- 1/2 banana shallot, finely diced
Method
Heat a frying pan over medium heat. Add the bacon and cook slowly until the fat renders and the bacon pieces are crisp and golden
- 100g of bacon lardons
Set the bacon aside, leaving the fat in the pan
Add the sourdough and cook, stirring, until golden and crisp. Set aside
- 1 slice of sourdough, thickly-cut, crusts removed and torn into pieces
Whisk together all the dressing ingredients in a small bowl or shake together in a lidded jar
- 1 tsp maple syrup
- 3 tbsp of olive oil
- 2 tbsp of lemon juice
- 1/2 banana shallot, finely diced
Poach the eggs for 3 minutes in barely simmering water, then remove from the water with a slotted spoon and set aside
Combine the frisée, lardons and two thirds of the dressing in a large bowl and toss to combine. Divide between two plates
- 2 handfuls of frisée lettuce
Top each salad with a poached egg, some pickled walnut slices, the remaining dressing and the chives
- 2 pickled walnuts, sliced
- 1 tbsp of finely chopped chives
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