Salad lyonnaise

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 2 slices bread
• 2 1 lettuce
• 3 parsley
• 4 1 tablespoon oil
• 5 200 g small pieces of bacon
• 6 French dressing (vinaigrette)
• 7 4 Poached eggs
• Total weight: 815 grams

Times:

Preparation	Cooking	Start to finish
29 min.	13 min.	42 min.

Step by step recipe

1	Cut 2 slices bread (here it's the good old traditional French baguette) into small cubes and set aside.
2	Prepare 1 lettuce and shred. Put in a salad bowl with the chopped parsley.
3	Pour 1 tablespoon oil into a small frying pan on high heat. When good and hot, add 200 g small pieces of bacon. Fry until browned, stirring from time to time.
4	Add the lardons to the salad, but keep the fat in the frying pan.
5	Put the pan with the bacon fat back on the heat and add the bread cubes. Fry until browned all over.
6	Add to the salad bowl.
7	Add the vinaigrette dressing and mix well.
8	Reheat 4 Poached eggs (20 seconds in the microwave, for example). Serve plated up (or "dressed"): a bed of salad with a poached egg on top (or 2 if you have a hearty appetite).
9	For an attractive effect, you can cut open the poached eggs just before serving so that the yolk runs over the salad, or leave this for your guests to do themselves.

Remarks

Ideally, aim to keep some warmth to the salad by adding the lardons and croutons while they are still really hot, then serve immediately.
If you do find some young, tender dandelion leaves, lucky you! Try adding them to your salad instead of lettuce for an authentic taste of Lyon.

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