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Forkin
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LunchMain Course

Salade Lyonnaise

This classic French bistro salad features a harmonious blend of crisp frisée lettuce, smoky bacon lardons, and a perfectly poached egg. A tangy Dijon vinaigrette brings all the flavors together for a satisfying meal. It's a simple yet elegant dish, perfect for lunch or a light dinner.

Originální recept od Forkin

Celkový čas
25 min
Počet porcí
2
Obtížnost
Střední

Informace o alergenech: může obsahovat vejce, lepek, hořčice a siřičitany. Pokud máte alergii, vždy zkontrolujte obaly surovin.

Salade Lyonnaise

Příprava surovin

Suroviny

Suroviny

  • 100 gbacon, cut into lardons
  • 1 ksfrisée lettuce, washed and dried
  • 2 ksegg
  • 1 špetkasalt
  • 1 špetkablack pepper, freshly ground
  • 0,25 hrnekcrouton(volitelné)

dressing

  • 1 lžícered wine vinegar
  • 1 lžičkadijon mustard
  • 1 ksshallot, finely minced
  • 3 lžíceolive oil

Vybavení

slotted spoon · large skillet · pot · whisk · small bowl

Postup

Krok za krokem

  1. 1

    Cook the bacon lardons in a large skillet over medium heat until crispy. Remove the lardons with a slotted spoon and set aside on a paper towel-lined plate, reserving the rendered bacon fat in the skillet.

    Přibližně 7 min

    Poznámka kuchaře: Don't overcrowd the pan; cook bacon in batches if necessary to ensure even crisping.

  2. 2

    While the bacon cooks, prepare the dressing. In a small bowl, whisk together the red wine vinegar, dijon mustard, and shallot. Slowly drizzle in the olive oil while whisking constantly until emulsified.

    Přibližně 3 min

    Poznámka kuchaře: Whisk vigorously to create a stable emulsion for the dressing.

  3. 3

    Bring a pot of water to a gentle simmer. Carefully crack the eggs into the simmering water and poach for 3-4 minutes, or until the whites are set and the yolks are still runny.

    Přibližně 4 min

    Poznámka kuchaře: Adding a splash of vinegar to the poaching water can help the egg whites set more quickly.

  4. 4

    While the eggs poach, warm the reserved bacon fat in the skillet over low heat. Add the frisée lettuce to a large bowl.

    Přibližně 1 min

  5. 5

    Pour the warm bacon fat from the skillet over the frisée lettuce and toss gently to coat. Add the cooked bacon lardons, croutons (if using), salt, and black pepper to the lettuce and toss again.

    Přibližně 1 min

    Poznámka kuchaře: The warm bacon fat slightly wilts the lettuce, adding another layer of texture.

  6. 6

    Divide the dressed frisée and bacon mixture between two plates. Carefully remove the poached eggs from the water with a slotted spoon and place one on top of each salad.

    Přibližně 1 min

  7. 7

    Drizzle the prepared dressing over the salads and serve immediately.

    Poznámka kuchaře: The runny yolk from the poached egg will mix with the dressing, creating an extra rich sauce.

Uchovejte správně

Skladování

This salad is best enjoyed immediately due to the poached egg and warm dressing.