
Salade Lyonnaise
A simple mixed green salad with bacon rashers, croûtons and egg. The secret of this dish is to make it in the last moment and serve immediately.
1 clove garlic, cut in half
Oil for frying
4 slices white bread, crusts removed and cut into 1cm cubes
1/4 cup olive oil
2 spring onions, chopped
4 rashers bacon, cut into thin strips
1/3 cup red wine vinegar
1T whole grain mustard
1 large packet mixed lettuce leaves
1T vinegar
4-6 eggs
- Rub the base of a pan well with garlic. Just cover with oil, heat and fry the bread cubes until golden. Drain well on paper towel.
- Wipe the pan clean, add the olive oil, heat to medium, and cook the spring onion and bacon for about 2 minutes.
- Add the vinegar and mustard, bring to the boil and cook for 2 minutes, allowing the liquid to reduce by about a third.
- Place the lettuce leaves in a large bowl, pour the hot liquid over and toss. Divide among plates or place in a large salad bowl.
- Bring 4 cups of water, together with 1T vinegar to the boil. Reduce to a simmer and poach the eggs, one at a time in the liquid, lifting out with a slotted spoon.
- Arrange the eggs on top of the salad and garnish with the croûtons. Serve immediately
Serves 4 to 6
Sunninghill – (011) 234-3252sunninghill@wickedfood.co.za
Wickedfood cooking school runs Johannesburg cooking classes throughout the year at its purpose-built cooking studios. Cooking lessons are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). This team building venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our cookery classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes these events are a novel way of creating staff interaction or entertaining clients.
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