Salade Lyonnaise

Salade Lyonnaise


  • 1 curly endive
  • 120g thin slices of salted or smoked bacon chest
  • 100 g of bread
  • 4 eggs (extra fresh)
  • 10g butter
  • 1 garlic clove
  • 1 shallot
  • 3 tablespoons of peanut oil
  • 1 tablespoon of sherry vinegar
  • 1 dl of white vinegar (to poach eggs)
  • Salt and Pepper



  1. Wash the endive carefuly and drain it.
  2. Arrange it in a bowl. Peel the shallots, chop finely and add the endive.
  3. Pour 2 liters of salted water in a large saucepan and mix it with the white vinegar. Boil the water.
  4. When themixture shuddered, gently break each egg into a ladle, then immerse it in the bottom of the pan. Turn gently the ladle to release the egg into the simmering water.
  5. Then, using a spatula return the white of each egg on the yellow (to tightly wrap the yellow). Cook for 3 minutes. Meanwhile, pour very cold water in a container.
  6. Remove from heat. Using a slotted spoon remove the eggs one by one and immerse them in cold water to stop the cooking container.
  7. Using a knife, remove the surplus of white around the eggs to form an oval shape. Carefully place the eggs on paper towels.
  8. Prepare the croutons – Cut the bread into small pieces.
  9. Melt the butter in a pan and add the bread. Make them golden brown over low heat, stirring often. When the croutons are golden brown remove from heat and let them cool for two minutes. Then rub them with the a half cut clove of garlic. Add them to the salad.
  10. Cut the bacon into strips and cook it well in a frying pan (without fat, the bacon is enough). Pour the bacon over the salad and keep the juices.
  11. Prepare the vinaigrette – In a bowl, combine the sherry vinegar and salt. When the salt is dissolved, add the peanut oil and a bit of cooked bacon juice. Season with pepper.
  12. Just before serving, sprinkle the salad with the vinaigrette and mix well.
  13. Add a poached egg on each plate. Enjoy!

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