Salade Lyonnaise
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
French · 25 min · Pork · gluten-free, dairy-free, keto, low-carb
390 cal
18g protein
12g carbs
30g fat
per serving · estimated
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 (tap to check — screen stays awake)
- Fry the bacon lardons until crisp, then lift out and reserve, leaving a little fat in the pan.
- Whisk the shallot, Dijon, and red wine vinegar with the olive oil to make a sharp vinaigrette.
- Bring a pot of water with the white vinegar to a bare simmer and poach the eggs for 3 minutes until the whites set.
- Toss the frisee with the warm vinaigrette and the crisp lardons.
- Top each portion with a poached egg so the runny yolk enriches the dressing when broken.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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