Otherwise known as Salade Lyonnaise, this warm salad looks fabulous as well as being really easy to make.
- 1 tbsp olive oil
- 200g (7oz) smoked bacon lardons
- 2 slices of sourdough bread, cut into 1cm (½ in) cubes
- 150–200g(5–7oz) frise´e 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
- 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.
- Put the lettuce in a salad bowl and add the bacon and crispy bread.
- Mix the vinegar with the mustard and tarragon and plenty of seasoning, then whisk in the extra-virgin olive oil to form a vinaigrette.
- 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.
- 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.