France · Western Europe
Salade Lyonnaise
Bitter leaves, bacon, croutons and a poached egg — a bouchon in one bowl.
25 min Serves 2 mediumsaladegglyon
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.
Budget note
Stale bread, a handful of bacon, two eggs — bistro food is thrifty food.
Cooking this way every week? Read our guide to the Mediterranean diet on a budget for the pantry list, cost-saving swaps and a 7-day plan.
From the book
The Bistro Ledger
This recipe is one of six in the printable ebook — the same recipes, collected as a PDF you can cook from offline or print.
See the ebook