Lyonnaise Salad with Quail Eggs
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Gastrotools
Recipes from professionals
Classic salad from France with homemade croutons, poached eggs and crispy bacon. It is traditionally made with chicken eggs, but quail eggs are used here instead. It is important to poach the eggs in a tall pot. Otherwise, they must be made one at a time.
Servings
: 4
servings
Ingredients
2
slices
day-old bread
3
tbsp
olive oil
200
g
bacon strips
2
tbsp
red wine vinegar
18
quail eggs
1
handful
lamb's lettuce
1
handful
radicchio
1
handful
frisée salad
Fresh herbs for garnish, such as chopped leek and leek flowers
Salt and pepper
3
tbsp
olive oil
1
tbsp
white wine vinegar
1
tsk
Dijon mustard
1
tsk
sugar
Salt and pepper
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Instructions
Salad
Step 1/4
Tear the bread into large chunks, toss them with olive oil, salt and pepper, and distribute them on a baking sheet with parchment paper. Toast them in the oven at 200 degrees for about 7-8 minutes, until they are crispy and golden.
Step 2/4
Fry the bacon until crispy in a dry pan, and let it drain on paper towels.
Step 3/4
Bring a tall pot of water to a boil, and add vinegar. Crack the eggs into a bowl, and pour them into the pot of boiling water. When they float back to the surface, they are ready. Remove them with a slotted spoon, and place them in a bowl with ice water.
Step 4/4
Toss the salad leaves with the dressing, and arrange them in bowls with croutons, poached quail eggs and bacon. Finish with a garnish of leek and leek flowers.
Mustard Vinaigrette
Step 1/2
Whisk together olive oil, vinegar, mustard and sugar.
Step 2/2
Season the dressing with salt and pepper.
