LunchMain Course

Salade Lyonnaise

Name: Salade Lyonnaise
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 porsiyon
Cuisine: french
Ingredients: 100 g bacon cut into lardons; 1 adet frisée lettuce washed and dried; 2 adet egg; 1 yemek kaşığı red wine vinegar; 1 çay kaşığı dijon mustard; 1 adet shallot finely minced; 3 yemek kaşığı olive oil; 1 tutam salt; 1 tutam black pepper freshly ground; 0,25 su bardağı crouton (isteğe bağlı)

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 25 dk.
Porsiyon: 2
Zorluk: Orta

Alerjen bilgisi: yumurta, gluten, hardal ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

100 gbacon, cut into lardons
1 adetfrisée lettuce, washed and dried
2 adetegg
1 tutamsalt
1 tutamblack pepper, freshly ground
0,25 su bardağıcrouton(isteğe bağlı)

dressing

1 yemek kaşığıred wine vinegar
1 çay kaşığıdijon mustard
1 adetshallot, finely minced
3 yemek kaşığıolive oil

Ekipman

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

Hazırlanışı

Adım adım

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.
Yaklaşık 7 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 4 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
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.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
7
Drizzle the prepared dressing over the salads and serve immediately.
Aşçının notu: The runny yolk from the poached egg will mix with the dressing, creating an extra rich sauce.

Tazeliğini koruyun

Saklama

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