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.
O rețetă originală de Forkin
- Durată totală
- 25 min.
- Porții
- 2
- Dificultate
- Medie
Informații despre alergeni: poate conține ouă, gluten, muștar și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 100 gbacon, cut into lardons
- 1 buc.frisée lettuce, washed and dried
- 2 buc.egg
- 1 un prafsalt
- 1 un prafblack pepper, freshly ground
- 0,25 canăcrouton(opțional)
dressing
- 1 lingurăred wine vinegar
- 1 lingurițădijon mustard
- 1 buc.shallot, finely minced
- 3 lingurăolive oil
Ustensile
slotted spoon · large skillet · pot · whisk · small bowl
Mod de preparare
Pas cu pas
- 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.
Aproximativ 7 min.
Nota bucătarului: Don't overcrowd the pan; cook bacon in batches if necessary to ensure even crisping.
- 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.
Aproximativ 3 min.
Nota bucătarului: Whisk vigorously to create a stable emulsion for the dressing.
- 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.
Aproximativ 4 min.
Nota bucătarului: Adding a splash of vinegar to the poaching water can help the egg whites set more quickly.
- 4
While the eggs poach, warm the reserved bacon fat in the skillet over low heat. Add the frisée lettuce to a large bowl.
Aproximativ 1 min.
- 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.
Aproximativ 1 min.
Nota bucătarului: The warm bacon fat slightly wilts the lettuce, adding another layer of texture.
- 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.
Aproximativ 1 min.
- 7
Drizzle the prepared dressing over the salads and serve immediately.
Nota bucătarului: The runny yolk from the poached egg will mix with the dressing, creating an extra rich sauce.
Păstrează gustul bun
This salad is best enjoyed immediately due to the poached egg and warm dressing.