Salade Lyonnaise

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

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.

   Omtrent 7 min

   Kokkens tips: 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.

   Omtrent 3 min

   Kokkens tips: 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.

   Omtrent 4 min

   Kokkens tips: 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.

   Omtrent 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.

   Omtrent 1 min

   Kokkens tips: 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.

   Omtrent 1 min

7. 7

   Drizzle the prepared dressing over the salads and serve immediately.

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