Classic Lyonnaise salad

The lettuce leaves need to be robust, with a strong tasting, almost bitter, note, which is why frisee is perfect.  A warm, piquant dressing is a must, as it brings this well-executed salad together perfectly.

Serves 4

1 head frisee lettuce, torn, washed and dried

1 Tbsp oil

1 cup diced stale bread, crusts removed

2 Tbsp extra virgin olive oil

150g bacon cut into ½ cm slices

1 shallots, finely diced

3-4 Tbsp sherry or red wine vinegar

1 Tbsp dijon mustard

salt and cracked black pepper

1 Tbsp white vinegar

4 good-quality eggs


Keep the washed frisee in the fridge to keep crisp.

Heat the oven 180degC.

Toss the cubed bread in 1 tablespoon of oil and spread over a baking sheet. Bake until golden and crisp (about 10 minutes). Remove and cool.

Fill a medium-sized saucepan ¾ full with water. Add 1 tablespoon of white vinegar and bring to the boil.

Place olive oil and bacon in a medium-sized fry pan and cook until golden and crisp.

Add the diced shallot and cook for a minute, add vinegar and stir to get any bits off the bottom of the pan. Add the dijon mustard and stir to combine. Remove from the heat and keep warm.

Poach the eggs in boiling water for 3-4 minutes or until soft poached. Remove and drain.

To assemble the salad

Pour the warm bacon dressing over the leaves, add the croutons, season lightly with a little salt and cracked pepper. Toss together lightly.

Divide between plates and serve the poached eggs on top.

Enjoy immediately.

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