Salade Lyonnaise

French · 25 min · Pork · gluten-free, dairy-free, keto, low-carb

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Ingredients

• 1 head frisee lettuce
• 6 oz bacon lardons
• 2 large eggs
• 1 minced shallot
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 3 tbsp extra-virgin olive oil
• 1 tbsp white vinegar for poaching

Method

1. Fry the bacon lardons until crisp, then lift out and reserve, leaving a little fat in the pan.
2. Whisk the shallot, Dijon, and red wine vinegar with the olive oil to make a sharp vinaigrette.
3. Bring a pot of water with the white vinegar to a bare simmer and poach the eggs for 3 minutes until the whites set.
4. Toss the frisee with the warm vinaigrette and the crisp lardons.
5. Top each portion with a poached egg so the runny yolk enriches the dressing when broken.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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