Ingredients
Equipment
Method
- Heat a pan over medium heat and add the lardons, cooking until they are crispy and golden brown.
- Remove the lardons and let them drain on a paper towel.
- In the same pan, add a teaspoon of olive oil and toast cubes of country bread until golden and crunchy.
- Bring a small pot of water to a gentle simmer and poach each egg for about 3 minutes.
- In a large bowl, combine the frisée and finely chopped shallot, then dress with red wine vinegar, olive oil, salt, and pepper.
- Divide the salad among plates, topping each with crispy lardons, croutons, and a poached egg.
Nutrition
Calories: 350kcalCarbohydrates: 25gProtein: 18gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 220mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 1gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 12mg
Notes
Feel free to substitute lardons with thick-cut bacon, and mix different greens if frisée is unavailable. The dressing can be enhanced by adding a teaspoon of Dijon mustard for a tangy kick. This salad is best served fresh, but if needed, store the components separately to maintain their texture. Enjoy the contrast of the warm egg with the cool, crisp salad for an authentic taste of Lyon!
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