SALADE LYONNAISE

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The classic salad from the town of Lyon.

The salade Lyonnaise is a simple French entrée made with endive lettuce, bacon, croutons and medium-boiled eggs. This salad shines when using great quality ingredients. What really makes the dressing special is walnut oil if you can get your hands on the real stuff. This salad can also be served with cold meats or slices of cold sausages as a main course.

INGREDIENTS

• 1 small endive (curly leaf) lettuce⦁

• 2 eggs

• 4 to 6 slices French-style bread (baguette) for the croutons

• 100 g (3.5 oz) smoked pork belly (cut into thin matchsticks)

• 1 peeled garlic clove

• Butter

For the Dressing:

• 2 tbsp red wine vinegar

• 5-6 tbsp walnut oil

•  2 pinches of salt and pepper

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INSTRUCTIONS

1. Trim the rind from the pork belly and cut into thin matchsticks.

2. Slice the bread into thin slices (around 1 cm).

3. Wash the lettuce leaves thoroughly (I usually do this twice to completely remove sand etc).

4. Make the eggs are at room temperature before you cook them. Place them into a pot of boiling water. When the water comes back to the boil, time the eggs to boil for 6 minutes. Pour out the hot water and refill with cold water, then peel the eggs and halve them.

5. Brown the bacon matchsticks (lardons) and dry them on a paper towel.

6. Wipe the pan clean and melt a good pat of butter. Brown the bread slices (croutons) for about 2 minutes on each side, dry them on a paper towel and rub each side thoroughly with a halved garlic clove.

7. Put the salt and pepper in a bowl, pour the vinegar over it and whisk in, then whisk in the walnut oil.

8. Put the lettuce into a bowl, pour most of the dressing over it and mix well.

9. Place the dressed leaves into a salad bowl and sprinkle with the lardons. Place the croutons round the bowl perimeter and then add the halved eggs. Pour the remaining dressing over the eggs and croutons and garnish with roughly chopped parsley. 

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