Name: Salade Lyonnaise
Yield: 4
Ingredients: 4 eggs (see note); 2 cups (loosely packed) frisée; 2 witlof, leaves separated; ½ cup coarsely torn flat-leaf parsley; ¼ cup finely chopped chives, plus extra to serve; 80 ml olive oil (1/3 cup); 300 gm piece of bacon, cut into lardons; 1 garlic clove, bruised; 2 tbsp white wine vinegar; Croûtons; 40 gm butter, coarsely chopped; 1 tbsp olive oil; 12 baguette slices, cut 1cm thick

Ingredients

4 eggs (see note)

2 cups (loosely packed) frisée

2 witlof, leaves separated

½ cup coarsely torn flat-leaf parsley

¼ cup finely chopped chives, plus extra to serve

80 ml olive oil (1/3 cup)

300 gm piece of bacon, cut into lardons

1 garlic clove, bruised

2 tbsp white wine vinegar

Croûtons

40 gm butter, coarsely chopped

1 tbsp olive oil

12 baguette slices, cut 1cm thick

Method

Main

1.Poach eggs in a saucepan of simmering salted water until cooked to your liking (3-4 minutes for soft yolks), drain, keep warm.

2.Meanwhile, for croûtons, heat butter and oil in a frying pan over medium-high heat until butter foams, then cook bread, in batches, turning once, until golden (1-2 minutes each side). Drain on absorbent paper, then when cool enough to handle, break into rough pieces and place in a large bowl with frisée, witlof, parsley and chives. Set aside.

3.Meanwhile, heat 1 tbsp 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 frisée mixture (discard garlic).

4.Add remaining oil and vinegar to the pan, 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.

Use only the freshest eggs for poaching. A splash of white vinegar in the poaching liquid will help the eggs hold their shape.
This recipe is from the July 2010 issue of
.
Notes