..where teens can learn to cook restaurant quality meals for the family
THE Lyonnaise Salad
I (Mark) used to make this as a teen. You can change some of the ingredients – I used to put a kabanos sausage in there sometimes, and add chopped mushrooms. But this recipe here is a combination of simple and amazing flavours.
ADJUST SERVINGS
Most of our recipes are for 4 people. You can check and adjust the serving size by clicking on the red number above.
BEFORE YOU START
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Course: Main Course
Cuisine: French
Cooking Time: 30 minutes
Course: Main Course
Cuisine: French
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
Add your own private notes:
Equipment
- Large pan
- Baking paper
- Baking Tray
- Saucepan for poaching eggs
- Mixing bowls
- Whisk
- Salad tongs
- Slotted spoon
- Garlic press
Ingredients
For the salad:
- 150 g smoked bacon lardons
- 2 heads of frisée lettuce cleaned and torn
- 4 eggs
- ½ baguette sliced and toasted
- 1 tbsp Olive oil for drizzling
For the Shallots Confit:
- 4 shallots thinly sliced
- 2 cloves of garlic minced
- 2 tbsp butter
- ¼ cup of red wine
For the Vinaigrette:
- 4 tsp balsamic vinegar
- 12 tsp olive oil
- 2 cloves of garlic minced
- A pinch of salt
Instructions
Prep in advance:
- Preheat your oven to 200°C
- Rip of the individual lettuce leaves of your 2 heads of frisée lettuce and leave out on kitchen paper to dry
- Wash the lettuce and leave out on kitchen paper to dry
- Thinly slice 4 shallots and set aside
- Mince 2 cloves of garlic for the shallots confit using a garlic press and set aside with shallots
- Mince the other 2 cloves of garlic for the vinaigrette and set aside separately
- Slice your ½ baguette into even slices (about 2-3cm thick)
- If your 2 heads of frisée lettuce hasn't dried yet put the leaves in a salad spinner and get the rest of the water off
Let's Cook!
Croutons and Bacon:
- Line your baking tray with baking paper
- Arange your slices of baguette evenly on the tray
- Drizzle baguette slices with 1 tbsp Olive oil and lightly season
- Put in the pre heated oven for 12-15 minutes or until golden
- Add about 1/2 tbsp of olive oil to your pan and put on a medium heat
- Cook 150 g smoked bacon lardons for about 3-5 minutes until crispy and cooked through
- Once done, set aside on a plate
- Once croutons are golden, take out of the oven and set aside
Shallots confit:
- Add 2 tbsp butter to your pan
- Set to a medium heat and stir until the butter melts
- Add in your bowl of shallots and garlic to the pan (remember don't add the other garlic cloves because we need them for the vinaigrette!)
- Add ¼ cup of red wine and cook until caramelised – Don't worry the alchohol cooks away!
- Once the shallots and garlic have caramalised set aside in a bowl
Dressing:
- Mix your 4 tsp balsamic vinegar and 12 tsp olive oil in a bowl
- Then add in your extra minced garlic and a pinch of salt to taste, mix well
Assemble salad:
- Put your lettuce in a large bowl
- Add the vinagrette and toss to cover it
- Add bacon and shallots confit to the salad and toss gently
Poached eggs:
- Boil your kettle with enough water for 4 eggs
- Look at our how-to on how to poach the perfect eggs
Serve:
- While your eggs are poaching, place a generous portion of salad on each plate
- Once the eggs have done, place one on each bed of salad and serve with a couple of crouton slices
Please share with us how you went!We need your feedback so we can improve the recipes and help others succeed! Please let us know by leaving a comment 🙂