A classic of Lyonnais bouchons: crisp curly endive, well-browned smoked lardons, butter-toasted croutons, and a runny poached egg, all tossed in a walnut oil and red wine vinaigrette.
Ingredients
- 120 g fresh curly endive
- 4 pieces fresh eggs
- 100 g smoked lardons
- 60 g stale country bread
- 15 g unsalted butter
- 30 ml walnut oil
- 15 ml red wine vinegar
- 8 g fresh flat-leaf parsley
- to taste fine salt
- to taste black pepper
Method
- Tear off the curly endive leaves, discard any damaged parts, and keep some of the pale, crunchy ribs. Wash the greens thoroughly in several changes of water, then spin completely dry: wet salad will dilute the vinaigrette.
- Remove the crust from the bread if it is too hard, then cut the crumb into even cubes. Melt the butter in a skillet over medium heat. Add the bread and toast, tossing often, until the croutons are crisp on the outside but still slightly tender in the center. Set them aside on a plate.
- Place the lardons in the same skillet, without adding any fat. Sauté them over medium heat until browned, slightly crisp, and the fat has rendered. Drain briefly while keeping them warm.
- Whisk the wine vinegar with a small pinch of salt and freshly ground pepper. Gradually whisk in the walnut oil to form a smooth vinaigrette. Taste: it should remain bright and slightly acidic to balance the lardons and the egg yolk.
- Bring a wide pot of water to a gentle simmer, without a rolling boil. Crack each egg separately into a small cup. Gently slide the eggs into the water and poach them until the whites are set around a still-runny yolk. Work in batches if the pot is not wide enough.
- Remove the eggs with a slotted spoon, then rest them briefly on a clean kitchen towel or paper towels. Gently trim any wispy tails of egg white to form a neat shape, without piercing the yolk.
- Place the curly endive in a salad bowl with the previously washed, dried, and chopped parsley. Add the vinaigrette and toss carefully to coat all the leaves without bruising them.
- Immediately divide the dressed salad among the plates. Top with the hot lardons and croutons, then place a poached egg in the center of each portion. Give a final grind of pepper and serve right away.
Nutrition
Per serving
- Energy
- 270.7 kcal
- Protein
- 14.18 g
- Carbohydrate
- 9.31 g
- Fat
- 19.57 g
- Fibre
- 1.47 g
- Calcium
- 34.69 mg
- Iron
- 0.69 mg
- Magnesium
- 16.85 mg
