CLASSIC LYONNAISE SALAD

This salad is one of those absolute classics where you have a few selected ingredients which you cannot compromise on.  The leaves need to be robust with a strong tasting almost bitter note which is why frisee is perfect. A warm piquant dressing is a must as it brings this well executed salad together perfectly.

Serves 4

1 head frisee lettuce, torn, washed and dried

1 Tbsp oil

1 cup diced stale bread, crusts removed 

2 Tbsp extra virgin olive oil

150g bacon cut into ½ cm slices 

1 shallots, finely diced

3-4 Tbsp sherry or red wine vinegar

1 Tbsp dijon mustard

Salt and cracked black pepper

1 Tbsp white vinegar

4 good quality eggs

Method

Keep the washed frisee in the fridge to keep crisp.

Preheat the oven 180C

Toss the cubed bread in 1 tablespoon oil and spread over a baking sheet and bake until golden and crisp (10 minutes). Remove and cool.

Bring a medium saucepan ¾ full with water with 1 tablespoon of white vinegar to boil.

In a medium sized fry pan add olive oil and bacon and cook the bacon until golden and crisp.

Add the shallot and cook for a minute, add vinegar and stir to get any bits of the bottom of the pan. Add the dijon mustard and stir to combine.  Remove from the heat and keep warm.

Poach the eggs in boiling water for 3-4 minutes or until soft poached. Remove and drain.

To assemble the salad.  Pour the warm bacon dressing over the leaves, add the croutons, season lightly with a little salt and cracked pepper. Toss together lightly.

Divide between plates and serve the poached eggs on top.

Enjoy immediately.