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Donal's Bacon and Egg Frisée Salad

Otherwise known as Salade Lyonnaise, this warm salad looks fabulous as well as being really easy to make.
Otherwise known as Salade Lyonnaise, this warm salad looks fabulous as well as being really easy to make.

Otherwise known as Salade Lyonnaise, this warm salad looks fabulous as well as being really easy to make.

Ingredients

Serves: 4

  • 1 tbsp olive oil
  • 200g (7oz) smoked bacon lardons
  • 2 slices of sourdough bread, cut into 1cm (½ in) cubes
  • 150–200g(5–7oz) frisée lettuce, torn
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp chopped tarragon
  • 6 tbsp extra-virgin olive oil
  • 4 large free-range eggs
  • 2 tbsp chives, snipped

Method

  1. Heat the olive oil in a frying pan and fry the bacon for 2–3 minutes over a medium–high heat until crisp. Remove with a slotted spoon and set aside. Fry the bread in the bacon fat until crisp, then drain on kitchen paper.
  2. Put the lettuce in a salad bowl and add the bacon and crispy bread.
  3. Mix the vinegar with the mustard and tarragon and plenty of seasoning, then whisk in the extra-virgin olive oil to form a vinaigrette.
  4. Bring a small saucepan of water to the boil, then reduce to a gentle simmer. One at a time, crack the eggs directly into the simmering water; poach them for 2–3 minutes so the whites are cooked but the yolks still runny. Drain with a slotted spoon on kitchen paper.
  5. Pour the vinaigrette over the salad and toss to combine. Divide between four plates and top each with a poached egg. Scatter with the chives and serve.