French bistro salad
A classic French bistro salad featuring bacon and a poached egg, originating from Lyon, perfect for any occasion.
Equipment
- frying pan
- ramekin
- Slotted spoon
- bowl
- large pan
Ingredients
Bacon and Dressing
- 100 g smoked bacon lardons
- 2 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoon olive oil
Egg and Salad
- 4 medium free-range eggs
- 100 g bag watercress spinach and rocket salad or any other salad leaves
- 2 teaspoon washed and finely snipped fresh chives
Instructions
Method
- Dry fry the bacon lardons in a frying pan over medium heat until crisp, about 10 minutes. Drain on kitchen paper and keep warm.
- In a small bowl, whisk together the vinegar and mustard. Slowly add the oil, continuing to whisk until mixture thickens. Set aside.
- Half-fill a large pan with water and bring to a gentle simmer. Break each egg into a ramekin, keeping yolks intact. Pour eggs into simmering water one at a time and spin the water gently with a slotted spoon. Cook until whites are firm, about 4-6 minutes for a runny yolk.
- Remove eggs with a slotted spoon, drain on kitchen paper, and season with freshly ground black pepper.
- Toss salad in a bowl with the vinaigrette and bacon. Divide between 4 plates, top each with a poached egg, and sprinkle with chives to serve.
Notes
Adjust poaching time based on desired yolk firmness.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 8gProtein: 20gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 210mgSodium: 450mgPotassium: 500mgFiber: 3gSugar: 1gVitamin A: 900IUVitamin C: 20mgCalcium: 80mgIron: 2.5mg
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