Also known as a “salade lyonnaise,” this is French comfort food at its finest. Master the timing of poaching the eggs, and you can be sure of a runny yolk waiting to ooze into the salad perfect for dunking your croutons in.
Ingredients
- 4 eggs
- 1 tbsp lemon juice
- olive oil
- 2 thick slices of bread, crusts removed and diced
- 1 garlic clove, halved
- ¼ in (5 mm) slice of fresh ginger (optional)
- 4 oz (115 g) smoked lardons
- 1 head frisée lettuce, torn
- 3 sprigs fresh thyme, leaves only
- small handful of fresh flat-leaf parsley
- small handful of fresh cilantro
- 1 small red onion, thinly sliced and separated into rings
For the dressing
- 2 tbsp red wine vinegar
- ¼ tsp red pepper flakes
- 2 tsp Worcestershire sauce
- ¼ tsp sugar
- salt and freshly ground black pepper
How to Make It
- Poach the eggs in gently simmering water with the lemon juice for about 3 minutes. Scoop out and put straight into cold water
- Heat a little olive oil in a nonstick frying pan. Add the bread, garlic, and ginger, if using, toss and stir until golden. Drain on paper towel. Discard the garlic and ginger. In the same pan, dry-fry the lardons until crisp and golden. Drain on paper towels.
- In a salad bowl, place the lettuce, and tear the herbs into it. Add the onion, lardons, and croutons. Add 1⁄3 cup olive oil to a pan with the dressing ingredients. Heat gently, stirring. Add to the salad, and toss. Divide between 4 bowls. Top each with a poached egg and serve immediately.
