At a glance
This Spring Lyonnaise Salad brings together crisp greens, a silky garlic vinaigrette, crispy bacon and croutons, and perfectly poached eggs with runny yolks. The trickiest part is nailing the poached eggs—you'll want to keep the water at a gentle simmer and get your swirl just right so the whites stay together and the yolks stay gloriously runny.
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Prep the lettuce
Wash and dry the lettuce leaves. A salad spinner works brilliantly for this. Tear the dried leaves into smaller pieces and arrange them in a bowl or on a plate.
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Make the dressing
Whisk the vinegar and salt together until the salt dissolves. Then add the mustard, oil and chopped garlic. Whisk thoroughly until you get a smooth, fragrant dressing.
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Fry the bacon and croutons
Cut the bacon into small pieces and dice the toast bread or baguette into small cubes. Put everything in a non-stick pan — no need for oil or any other fat. Dry-fry until crisp and golden.
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