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


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


  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.