LYONNAISE SALAD

When it comes to classics this sure is one. I first encountered this amazing salad after a morning snowboarding in the French Alps.  And as you do in France you order something simple and get delivered a dish too remember.

This salad requires only a few ingredients but ensure that they are good quality. Dress the salad only before you are about to devour it and always dress the salad, actually all salads must be dressed in a bowl and tossed lightly so that all the components of the salad are coated in the dressing.  There is nothing worse than a salad that has dressing squirted on top.  If you order a salad and one like turns up at your table send it back and ask for a "proper" one!

LYONNAISE SALAD

Something’s in life are just a classic and this is one of them. It doesn’t need adjusting; it just needs market fresh ingredients. This salad says it all!

Serves 4

4 free range eggs

250-300 g good quality bacon, cut into lardons (bacon ends are good for this)

1 head frisee lettuce, washed well and drained

½ cup loosely packed flat leaf parsley, roughly chopped

¼ cup finely chopped chives

80 ml olive oil

2 Tbsp white wine vinegar

1 tsp grain mustard

1 garlic clove bruised

Croutons

40g butter, coarsely chopped

1 Tbsp olive oil

12 chunks of torn up old bread or 12 slices of a baguette

Method

Ensure the frisee lettuce is washed well and drained, set aside.

Make the croutons by melting the butter and oil together in a frying pan over medium-high heat until butter foams, then cook bread in batches, turning once until golden (1-2 minutes). Remove and drain on kitchen paper, when cool enough to handle break into large pieces. Place into a large bowl with the frisee, parsley and chives. Set aside.

Bring a medium size pot ½ full with water to a gently simmer, add a splash of vinegar and a pinch of salt, (we will be poaching the eggs in this later).

Meanwhile, heat 20 ml oil in a frying pan over medium-high heat, add bacon and garlic, sauté until crisp (3-4 minutes). Transfer with a slotted spoon to frisee mixture (discard garlic).

Break the eggs into four cups or ramekins and pour into the gently boiling water, and poached to your liking (3-4 minutes for soft yolks).

Add remaining oil and vinegar to the fry-pan that you cooked the bacon in, mix to combine, season to taste and remove from heat. Drizzle over salad, toss lightly to combine, divide among serving plates and serve topped with a poached egg.