Food & Drink

How To Make A Salad Lyonnaise

Salad Lyonnaise Recipe. A traditional French salad made with endives, bacon, croutons and poached eggs. Delight in our Salad Lyonnaise recipe. Enlarge

How To Make A Salad Lyonnaise

Salad Lyonnaise Recipe. A traditional French salad made with endives, bacon, croutons and poached eggs. Delight in our Salad Lyonnaise recipe.

Prep:
20m
Cook:
25m
Total:
45m
Serves:
4
Temp:
175° c  -  350° f

Step 1: You will need

  • 4 endive lettuce, washed and torn into smaller pieces
  • 8 strips of bacon cut into 1cm pieces
  • 5 tbsp olive oil
  • 6 tbsp red wine vinegar
  • 3 slices of bread, crusts removed and cut into cubes
  • 4 eggs
  • 1 tbsp white wine vinegar
  • Half a clove of garlic
  • Freshly ground salt and pepper
  • 1 baking tray
  • 1 blender
  • 2 bowls
  • 1 saucepan
  • 1 bowl of warm water
  • 1 frying pan
  • 1 slotted spoon

Step 2: Preheat the oven

Set the temperature of the oven at 175ºC, 325ºF or gas mark 3.

Step 3: Blend the garlic and oil

Put the garlic and half of the olive oil into a blender. Blend until well mixed together.

Step 4: Make the crotons

Place the bread onto a baking tray and pour over the blended oil and garlic. Add salt and pepper and toss the bread coating it thoroughly in the seasoning.

Place the bread into the oven and bake for 15 minutes.

When golden brown and crispy remove the croutons from the oven.

Step 5: Poach the eggs

Bring a saucepan of water to simmering point and add the white wine vinegar.

Break each egg into a small cup and one at a time gently slide them into the simmering water. Cook until the whites are set – this should take around 4 minutes.

Remove the eggs with the slotted spoon and place them in a bowl of warm water.

Step 6: Place the endive in a bowl

Arrange the endive leaves in a large salad bowl.

Step 7: Fry the bacon

Heat up a frying pan, add the bacon and fry until brown and crispy.

Using the slotted spoon remove the bacon from the pan and leave the pan on the heat with the bacon fat.

Step 8: Make the vinaigrette dressing

Add the remaining olive oil and the red wine vinegar to the frying pan and bring to the boil while stirring. Cook for 1 minute and remove from the heat.

Step 9: Season the salad and serve

To the bowl of endive add the croutons, bacon and the vinaigrette dressing. Season with salt and pepper and toss together.

Divide the salad into 4 bowls, top each with a poached egg and serve immediately.