LYONNAISE SALAD

Friday - - Recipe Cards -

Prep time 5 mins Cook­ing time 30 mins Serves 4 1 potato, diced 80ml olive oil 2 thick rash­ers beef ba­con, diced 1 shal­lot, finely chopped 1 1/2 tsp Di­jon mus­tard 2 tbsp white grape vine­gar, plus ex­tra for poach­ing 1 head frisée let­tuce 4 ex­tra-large eggs 1 Pre­heat the oven to 200°C. Toss the potato with 30ml of oil, sea­son with salt and pep­per and spread over an oiled bak­ing sheet. Roast un­til golden and crisp, about 30 min­utes.

2 Mean­while, fry the beef ba­con un­til crisp. Place on kitchen pa­per to ab­sorb any ex­cess oil.

3 Com­bine the shal­lot, mus­tard, vine­gar and re­main­ing oil in a jar with a se­cure lid and shake un­til emul­si­fied. Toss the let­tuce with this dress­ing and ar­range on 4 plates.

4 Soft poach the eggs in wa­ter with salt and vine­gar and place each on a por­tion of the let­tuce. Sprin­kle with beef ba­con bits and potato, sea­son and serve.

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