Lyonnaise Salad

Breakfast is by far the best meal of the day. Fresh toasted bread, crispy bacon and perfectly poached eggs with firm whites and a gooey yellow.

A French salad known in Lyon as Salade Lyonnaise, is one of my favourites because it is 'breakfast in a salad'.

Traditionally made with simple greens, croutons, crisp lardons of bacon, a poached egg and traditional french vinaigrette.

This is my version of the classic – I love to add roasted starchy potatoes to the mix to help soak up the dressing and yolk plus slices of chargrilled bread instead of croutons and crisp prosciutto to remind me of the breakfast I love so much.

A traditional French salad from the Lyon region
4 medium kifler potatoes
5 tablespoons extra virgin olive oil, plus extra to brush
4 thin slices of proscuitto or pancetta
4 thin slices of sour dough bread
1 tablespoon white wine vinegar
1 teaspoon dijon mustard
300g frisee lettuce
2 eschallots, peeled and thinly sliced
4 organic eggs, poached

Preheat oven to 200°.

Place potatoes in a saucepan covered with cold salted water. Bring to the boil and simmer for 15 minutes until just tender and drain.

Place on a lined baking tray and toss with 1 tablespoon of oil. Arrange the slices of prosciutto around the potatoes. Season and bake for 20 minutes or until both golden and crisp.

Meanwhile preheat a grill until hot. Brush bread with 1 tablespoon of oil and grill for 1-2 minutes each side until charred and set aside.

In a bowl whisk together the remaining oil, vinegar and mustard.

To serve arrange lettuce in bowls. Crush potatoes and arrange around the lettuce along with the crispy prosciutto and eschallots. Serve topped with a poached egg and vinaigrette.

Serves 4

Bon Appetite




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