Spring Lyonnaise Salad
·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.
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.
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.
Poach the eggs
Bring water to the boil in a large pot and add a splash of vinegar. Once it's at a gentle simmer (not a rolling 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 lettuce 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.
