Salad

Salade Lyonnaise

Frisée with warm bacon lardons, crisp croutons, mustard vinaigrette, and a poached egg.

What you’ll need

• frisée lettuce: 350 g
• bacon lardons: 160 g
• eggs: 4 pcs
• baguette: 250 g
• Dijon mustard: 35 g
• red wine vinegar: 50 ml
• olive oil: 60 ml
• salt: 5 g
• black pepper: 2 g

How to make it

1. Wash and dry the frisée thoroughly. Cut the baguette into 1.5 cm cubes and crack each egg into a small cup.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.