Salade Lyonnaise
Bitter leaves, bacon, croutons and a poached egg — a bouchon in one bowl.
Salade lyonnaise is the bouchon salad: bitter frisée dressed with a sharp mustard and red wine vinaigrette, crisp lardons, croutons fried in the bacon fat, and a poached egg set on each plate. The egg is broken at the table so the yolk becomes part of the dressing. It takes twenty-five minutes and serves two.
Ingredients
- 1 head frisee
- 150g lardons
- 2 slices bread, cubed
- 2 eggs
- 1 tbsp Dijon mustard
- Red wine vinegar, olive oil
Method
- 1
Crisp the lardons, then fry the bread cubes in the fat.
- 2
Whisk mustard, vinegar and oil into a sharp dressing.
- 3
Poach the eggs in barely simmering vinegared water for 3 minutes.
- 4
Toss the frisee with the dressing, lardons and croutons.
- 5
Set an egg on each plate and break it open at the table.
Stale bread, a handful of bacon, two eggs — bistro food is thrifty food.
The rest of the bistro plate
- Quiche Lorraine — The slice this salad turns into lunch.
- Gratin Dauphinois — The heavier dish it is usually served against.
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