Lyon salad
Description
I found the recipe for Lyonnaise salad in a European cuisine cookbook. This salad is served in almost all French restaurants, and it's easy to prepare at home—the ingredients are simple, and the preparation process is even simpler. I highly recommend giving it a try.
Instructions
- 1
Step 1
To make croutons, heat 1 tablespoon of olive oil and butter in a skillet. Add garlic and sauté for 1 minute. Then add bread cubes and cook until golden, about 5 minutes. Season with salt and pepper.
- 2
Step 2
Set the prepared croutons aside. In the same skillet, fry the bacon until crispy. Set aside.
- 3
Step 3
Prepare poached eggs. In a saucepan with low sides, bring water to a boil and, stirring the water in a circular motion with a spoon, pour the egg into the vortex formed. The vortex should be as pronounced as possible, and the egg should be lowered as close to the water as you can, so it retains its shape better. Cook for exactly 1 minute. Then remove from heat and leave the egg in the hot water for 10 minutes. Remove the egg with a slotted spoon or ladle, let the water drain off, and trim any excess "tails" of egg white (if they have formed, of course!).
- 4
Step 4
Prepare the sauce. Mix 2 tablespoons of olive oil and 1 tablespoon of fat left over from the bacon (strained through a sieve), white wine vinegar, and mustard. Season with salt and pepper. The sauce should be warmed.
- 5
Step 5
We pour the sauce over the frisee, then arrange everything in the order shown in the photo.