Donal Skehan
Bacon and Egg Frisée Salad | DonalSkehan.com
  • light-meals

Bacon and Egg Frisée Salad

December 11

Otherwise known as Salade Lyonnaise, this warm salad looks fabulous as well as being really easy to make.

  • time 15mins
  • serves Serves 4
Method
  1. Heat the olive oil in a frying pan and fry the bacon for 2–3 minutes over a medium–high heat until crisp. Remove with a slotted spoon and set aside. Fry the bread in the bacon fat until crisp, then drain on kitchen paper.
  2. Put the lettuce in a salad bowl and add the bacon and crispy bread.
  3. Mix the vinegar with the mustard and tarragon and plenty of seasoning, then whisk in the extra-virgin olive oil to form a vinaigrette.
  4. Bring a small saucepan of water to the boil, then reduce to a gentle simmer. One at a time, crack the eggs directly into the simmering water; poach them for 2–3 minutes so the whites are cooked but the yolks still runny. Drain with a slotted spoon on kitchen paper.
  5. Pour the vinaigrette over the salad and toss to combine. Divide between four plates and top each with a poached egg. Scatter with the chives and serve.

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Ingredients

1 tbsp olive oil

7oz smoked bacon lardons

2 slices of sourdough bread, cut into ½ in cubes

5–7oz frisée lettuce, torn

2 tbsp white wine vinegar

1 tsp Dijon mustard

1 tbsp chopped tarragon

6 tbsp extra-virgin olive oil

4 large free-range eggs

2 tbsp chives, snipped

1 tbsp olive oil

200g smoked bacon lardons

2 slices of sourdough bread, cut into 1cm cubes

150–200g frisée lettuce, torn

2 tbsp white wine vinegar

1 tsp Dijon mustard

1 tbsp chopped tarragon

6 tbsp extra-virgin olive oil

4 large free-range eggs

2 tbsp chives, snipped

You'll Need

Frying pan

Slotted spoon

photo
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