Photograph of the finished Salade lyonnaise

France · Salad xà lách trứng chần kiểu Lyon

Salade lyonnaise

30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lettuce Lettuce 8.5 oz
  • Photograph of Bacon Bacon 7.1 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Bread Bread 4.2 oz
  • Photograph of Dried shallots Dried shallots 1.4 oz
  • Photograph of Dijon mustard Dijon mustard 0.7 oz
  • Photograph of Wine vinegar Wine vinegar ¼ cup
  • Photograph of Olive oil Olive oil 2 ⅔ tbsp
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Tear the lettuce into bite-sized pieces, soak in ice water for 10 minutes to make it crisp, then drain thoroughly.
  2. 2 Slice the bacon into thick strips, pan-fry for 5 minutes until golden brown and crispy, reserving the rendered fat.
  3. 3 Cut the bread into small cubes, fry them until golden brown in the same pan of oil, then remove and place on paper towels to drain.
  4. 4 Boil water with a little vinegar, stir, then drop in the eggs and poach for 3 minutes until the yolks are runny.
  5. 5 Stir Dijon mustard, wine vinegar, chopped shallots, and olive oil into a hot pan to make a warming sauce.
  6. 6 Mix the salad with dressing, sprinkle with bacon and fried breadcrumbs, place a poached egg on top, and then sprinkle with pepper.
Start cooking