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Salade Lyonnaise
Ingredients
Utensils
cutting board, knife, bowl, pot, slotted spoon, frying pan, spatula
How-To Videos
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How to poach an egg
Nutrition per serving
Step 1/ 4
- 225 g frisée lettuce
- 112½ g bacon
- 1 shallots
- cutting board
- knife
- bowl
Tear frisée into pieces with your hands and add to a large bowl. Chop bacon into bite-sized chunks. Peel and mince shallot.
Step 2/ 4
- 1 tbsp distilled white vinegar
- 2 eggs
- pot
- slotted spoon
Bring a pot of water to a simmer. Add distilled white vinegar and crack in the eggs, one by one, using a spoon to help keep their shape as they sink to the bottom of the pot. Let cook for approx. 3 – 4 min., then use a slotted spoon to remove. Drain well and pat dry with paper towels if needed.
Step 3/ 4
- 1 tbsp olive oil
- 1½ tbsp white wine vinegar
- ½ tbsp Dijon mustard
- frying pan
- spatula
Heat a frying pan over medium heat and add olive oil. Add bacon and cook until crisp on all sides, approx. 8 min., then remove and set aside. Add shallot and let cook for another minute, then add white wine vinegar and Dijon mustard. Stir and bring to a boil, then remove from heat.
Step 4/ 4
- salt
- pepper
- chives (for garnish)
Pour warm bacon dressing over the frisée. Toss and season with salt and pepper. Portion out onto individual plates and top each with an egg and a sprinkle of finely chopped chives. Serve immediately and enjoy!
Enjoy your meal!
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