Units
Ingredients
- 80 grams frisée (washed and dried)
- 2 slices bread (toasted well)
- 1 tablespoon olive oil
- 100 grams pancetta (cut into ⅓-inch battons)
- 12 grams shallot (~1 tablespoon, minced)
- 2 tablespoons sherry vinegar
- ½ tablespoon dijon mustard
- 2 poached eggs
- ground black pepper
Instructions
- Unless you picked your 80 grams frisée from your yard, there's a good chance it's gone a little limp on the way to your store. If this is the case, just cut the leaves up into bite-size pieces and soak them in a bowl of cold water for 30 minutes. Be sure to spin the frisée in a salad spinner or dry it with paper towels before using in the salad.
- Toast your 2 slices bread.
- Add the 1 tablespoon olive oil and 100 grams pancetta to a small frying pan and fry over medium heat until the pancetta has rendered out a good amount of fat and is starting to brown around the edges, but has not yet turned crisp. There should still be some fat on the lardons, and the meat should not be like jerky. Transfer the lardons to a plate and set aside.
- Add the 12 grams shallot to the pan and fry until fragrant, but not browned (about 30 seconds). Remove the pan from the heat and whisk in the 2 tablespoons sherry vinegar and ½ tablespoon dijon mustard to emulsify the dressing.
- To plate the Salade Lyonnaise, put the toasted slices of bread on two plates. Layer the frisée into mounds, scattering some lardons between each layer.
- Drizzle some dressing over each salad and top with a 2 poached eggs and some freshly ground black pepper.
Nutrition
Calories 434kcalCarbohydrates 17gProtein 16gFat 33gSaturated Fat 9gPolyunsaturated Fat 5gMonounsaturated Fat 16gTrans Fat 0.1gCholesterol 218mgSodium 666mgPotassium 317mgFiber 2gSugar 3gVitamin A 3253IUVitamin C 4mgCalcium 85mgIron 3mg