Make a delicious salade Lyonnaise with our new lardons !
Hailing from Lyon, this Traditional French bistro salad gathers frisée lettuce (or other strong-tasting greens), homemade croutons, poached eggs and lardons.
- 6 cups frisée lettuce salad or other tasting greens
- 6 eggs
- 1 pound Fabrique Délices lardons
- 1/4 cup butter, melted
- Olive oil
- Balsamic vinegar
- Dijon mustard
- Black pepper
HOW TO MAKE THIS RECIPE
1. Homemade croutons
It’s best, but not necessary, to use slightly stale bread to make croutons. Actually, croutons are an excellent way to use up any leftover bread !
Preheat oven to 350 degrees F (175 degrees C). Cut bread into small cubes and place in a bowl. Sprinkle with salt and pepper and add olive oil. Mix using a spoon. Arrange cubes on an ungreased cooking paper. Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned.
2. Lardons & Poached Eggs
Slowly cook lardons, until crispy – about 10 minute. Meanwhile, bring water to a boil in a deep skillet, then reduce heat to medium-high. Break eggs (one at a time,) into a small bowl/ramekin and slip them into the water. Cook eggs cook until whites are set ( around 3 minutes). Remove each egg using a spoon and drain on paper towel.
3. Salad & Vinaigrette
In a small bowl, use a fork to rapidly blend the vinaigrette together. Put frisée lettuce or other greens in large salad bowl. Add vinaigrette and mix together.
Place the frisée lettuce on each plate, sprinkle with lardons and croutons, and top each plate with an egg. Serve immediately: salade lyonnaise is better when lardons and eggs are still warm.
Photo & Recipe: Fabrique Délices