Lyonnaise Salad
Lyonnaise Salad! Crisp bacon, crunchy homemade croutons, soft-poached eggs and fresh herbs all tossed with a classic mustard dressing. Simple and satisfying! James used ingredients from Planet Farms.
Ingredients
For the poached eggs
- 4 eggs
- 1 tbsp white wine vinegar
For the salad
- 150g bacon lardons
- 1 baguette cubed
- 300g mixed salad
- 1 bunch tarragon, chopped
- 4 soft poached eggs
For the dressing
- 100ml veg oil
- 25ml white wine vinegar
- 1 tbsp Dijon
- 1 tbsp water
Method
To make the poached eggs, bring a large pan of boiling water to the boil and add the vinegar. Using a whisk make a swirl in the centre of the water. Drop the egg in the centre of the swirl and cook for 2 to 3 minutes.
Using a slotted spoon scoop the egg into a bowl of iced water and repeat with the other eggs.
Fry the bacon until crisp, then fry the croutons in the bacon fat.
Whisk all the ingredients together for the dressing.
To serve, plunge the eggs into boiling water for 30 seconds. Pile the salad leaves onto a platter and top with herbs, bacon, croutons and eggs. Drizzle over the dressing.
Ingredients
For the poached eggs
- 4 eggs
- 1 tbsp white wine vinegar
For the salad
- 150g bacon lardons
- 1 baguette cubed
- 300g mixed salad
- 1 bunch tarragon, chopped
- 4 soft poached eggs
For the dressing
- 100ml veg oil
- 25ml white wine vinegar
- 1 tbsp Dijon
- 1 tbsp water
Method
To make the poached eggs, bring a large pan of boiling water to the boil and add the vinegar. Using a whisk make a swirl in the centre of the water. Drop the egg in the centre of the swirl and cook for 2 to 3 minutes.
Using a slotted spoon scoop the egg into a bowl of iced water and repeat with the other eggs.
Fry the bacon until crisp, then fry the croutons in the bacon fat.
Whisk all the ingredients together for the dressing.
To serve, plunge the eggs into boiling water for 30 seconds. Pile the salad leaves onto a platter and top with herbs, bacon, croutons and eggs. Drizzle over the dressing.
