Salade Lyonnaise

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!