Salad Lyonnaise
Our version of this classic bistro salad is dressed with a lemony shallot dressing, moreish pieces of fried pancetta and is finished with an irresistible poached Freshlay Farms Golden Yolker®.
Time
45 minutes
Ingredients
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
1 tsp maple syrup
3 tbsp of olive oil
2 tbsp of lemon juice
1/2 banana shallot, finely diced
Instructions
Step 1
<p dir="ltr">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</p>
Step 2
<p dir="ltr">Set the bacon aside, leaving the fat in the pan</p>
Step 3
<p dir="ltr">Add the sourdough and cook, stirring, until golden and crisp. Set aside</p>
Step 4
<p dir="ltr">Whisk together all the dressing ingredients in a small bowl or shake together in a lidded jar</p>
Step 5
<p dir="ltr">Poach the eggs for 3 minutes in barely simmering water, then remove from the water with a slotted spoon and set aside</p>
Step 6
<p dir="ltr">Combine the frisée, lardons and two thirds of the dressing in a large bowl and toss to combine. Divide between two plates</p>
Step 7
<p dir="ltr">Top each salad with a poached egg, some pickled walnut slices, the remaining dressing and the chives</p>
%3Amax_bytes(150000)%3Astrip_icc()%2F2014-r-xl-zucchini-omelet-c36a2e14d4cb47cb97057db6640cd4df.jpg&w=640&q=75)
%3Amax_bytes(150000)%3Astrip_icc()%2F2014-r-xl-lemony-roasted-potatoes-with-oregano-73714ec7618f40ada0a8c0ab5e0f8e86.jpg&w=640&q=75)