Ingredients
Recipe for 4 people.
| 🥗 400 g of curly endive | 🍞 4 slices of sandwich bread |
| 🥚 4 eggs | 🥓 200 g of smoked bacon |
| 🧄 1 clove of garlic | 🌿 Chives (to taste) |
| 🌰 50 g of butter | 🥫 1 tablespoon of mustard |
| 🍷 2 tablespoons of red wine vinegar | 🧂 Salt and pepper (to taste) |
Utensils
| 🥗 Salad bowl | 🍳 Pot for eggs |
| 🍳 Frying pan | 🥄 Wooden spoon |
| 🔪 Knife | 💧 Colander |
| ⚖️ Kitchen scale | 🧴 Container for dressing |
Preparation step by step
Preparation time: 15 minutes
Cooking time: 10 minutes
Rest time: None
Total time: 25 minutes
STEP 1: Start by sorting the dandelions and rinsing them thoroughly in vinegar water to clean them properly.
STEP 2: Prepare a mustard vinaigrette by mixing mustard with olive oil and vinegar.
STEP 3: Cut the bacon into small lardons and brown them in a frying pan over medium heat until crispy.
STEP 4: In the same frying pan, add the slices of bread to toast them until they are well browned and crispy.
STEP 5: Cook the eggs in a pot of boiling water for a few minutes to get soft-boiled eggs.
STEP 6: Assemble the salad by mixing the dandelions, lardons, bread, and vinaigrette, then add the eggs on top.
The lyonnaise salad stands out for its fresh and flavorful ingredients. The mix of curly endive and dandelion offers a nice crunchy texture, while the smoked lardons add an unmatched richness. For the vinaigrette, the combination of mustard and red wine vinegar enhances this traditional dish.
Cooking the poached or fried eggs is essential to bring a creamy touch, and the toasted sandwich bread adds the crunchiness. By following these simple steps, anyone can enjoy this recipe full of character and authenticity. The lyonnaise salad will delight palates in every season.
