Salade Lyonnaise Recipe
poached egg, pancetta lardons, crispy potato
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Ingredients
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Salade Lyonnaise Ingredients
Method
Preparation Instructions
Prepare the Potatoes
Peel and dice the potatoes into small cubes. Boil them in salted water until tender, about 10-15 minutes. Drain and let them cool slightly. In a skillet, heat 1 tablespoon of olive oil over medium heat and sauté the potatoes until crispy and golden brown. Season with salt and pepper.
Poach the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar to the water. Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
Assemble the Salad
In a large bowl, combine the frisée lettuce, crispy potatoes, and pancetta. Drizzle with olive oil and red wine vinegar. Toss gently to combine. Season with salt and pepper to taste.
Serve
Divide the salad onto plates and top each serving with a poached egg. Garnish with fresh parsley and serve immediately.