Lyonnaise Salad
A salad with greens, bacon, croutons, and a poached egg
Ingredienti
- insalata riccia o misto150 g
- pancetta affumicata120 g
- pane100 g
- uovo2 pz
- senape di digione1 cucchiaino
- aceto di vino2 cucchiaio
- sale1 a piacere
- pepe nero1 a piacere
- vino secco150 ml
Istruzioni
Wash the salad leaves and dry them thoroughly.
Fry the bacon or lardons until crispy, leaving a little fat for the dressing.
Cut the bread into cubes and toast into croutons.
Poach the eggs in barely simmering water with vinegar for 3 minutes.
For the dressing, mix the warm bacon fat, wine vinegar, mustard, salt, and pepper.
Arrange the leaves, bacon, croutons, and poached egg, drizzle with the dressing, and serve.
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