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Cooking
Spring Lyonnaise Salad
· 4 servings
Prepare the salad leaves
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.
Make the dressing
Whisk the vinegar with the salt until the salt dissolves. Then add the mustard, oil and chopped garlic. Whisk thoroughly until you get a smooth, fragrant dressing.
Fry the bacon and croutons
Cut the bacon into small pieces and the toast bread or baguette into small cubes. Put everything into a non-stick pan – no need for oil or any other fat. Dry-fry until crisp.
Poach the eggs
Bring a large pot of water to the boil with a splash of vinegar added. Once it's at a gentle simmer (not a hard boil, or the egg will fall apart), swirl the water into a whirlpool and crack an egg into the centre. Simmer gently for about 2 minutes, so the yolk stays runny.
Serve
Scatter the croutons and bacon over the prepared salad leaves, then top with the egg, lifted out of the water with a slotted spoon. Drizzle the whole salad with the garlic dressing and serve immediately.