Cantonese Lyonnaise Salad Recipe
Roasted Fennel, Asian Pear, Poached Egg
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Ingredients
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Salad Ingredients
Method
Preparation Directions
- 1
Roast the Fennel
Preheat the oven to 400°F (200°C). Slice the fennel bulb into wedges and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and black pepper. Roast for 25-30 minutes, until tender and caramelized.
- 2
Prepare the Dressing
In a small bowl, whisk together 1 tablespoon of olive oil, white wine vinegar, honey, salt, and black pepper to taste. Set aside.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape. Crack the eggs into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and drain on paper towels.
- 4
Prepare the Pear
Thinly slice the Asian pear and set aside.
- 5
Assemble the Salad
In a large bowl, combine the mixed salad greens and roasted fennel. Drizzle with the prepared dressing and toss to coat. Plate the salad, then top each serving with sliced Asian pear and a poached egg. Sprinkle with fresh chives before serving.