🥗 Lyonnaise Salad 🥓🍳
Ingredients :
– 🥬 200 g of curly lettuce
– 🥓 150 g of lardons
– 🍳 2 eggs
– 🍞 100 g of croutons
– on 1 tablespoon of Dijon mustard
– 🍷 2 tablespoons of red wine vinegar
– ‘️ 3 tablespoons of olive oil
– go salt – to taste
– – pepper – to taste
Instructions:
1. Preparing salad: Carefully wash the curly salad and rinse it to remove excess water. Place it in a big salad bowl
2. Cook the Lardons: In a skillet over medium heat, cook the lardons until golden and crispy. This should take about 5 to 7 minutes. Once cooked, remove them from the pan and drain them on absorbent paper.
3. Poach the eggs: In a saucepan of sparkling water, add a little vinegar. Gently crack the eggs one by one in water and let them poach for about 3-4 minutes, until the whites are well cooked but the yolks remain runny. Remove them with a scum and drain them on absorbent paper.
4. Prepare the dressing: In a small bowl, mix Dijon mustard, red wine vinegar, olive oil, salt and pepper. Whip until you get a homogeneous dressing.
5. Assemble the salad: Add the crispy lardons and croutons to the curly salad. Pour the dressing on top and mix gently to coat all the ingredients well.
6. Dress the plates: Divide the salad into individual plates. Gently place a poached egg on top of each serving.
7. Serve: Serve immediately, letting the egg yolk run over the salad for a nice presentation. This salad is perfect as an appetizer or a light main course.
- Extra Tip: For an even richer taste, you can add some shredded goat cheese or walnuts for a crunchy touch. This salad pairs nicely with a light red wine. Enjoy your meal! “
