ReceptnaptárSalade lyonnaise (frisée salad with bacon and poached egg)
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Ingredients
Method
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- Fry the bacon in a dry frying pan until crisp and set the fat aside.
- Mix a dressing from the mustard, wine vinegar and olive oil (enriched with some of the bacon fat).
- Tear the lettuce leaves onto a platter, drizzle with the dressing and sprinkle with the bacon and croûtons.
- Poach the eggs softly (in boiling water soured with a little vinegar for about 3 minutes) and drain.
- Put a poached egg on top of each portion and serve at once.
A Receptnaptár original recipe. Calories and protein are estimated.
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