A'la Lyonnaise Salad

This is my take on the very traditional Lyonnaise salad, which came about one evening when I had a leftover avocado and lots of fresh herbs from the organic market that I had to use. I actually added some basil and peppermint as well, and you can do that, too, if you have any.

Recipe created thanks to a Recipe Bundle patron


300 g frisée or any other curly salad
4 boiled eggs, peeled and cut into 6
1 avocado, finely chopped
a small handful of parsley and dill leaves
chopped chives
freshly ground black pepper, to taste

croutons:
100 g bread, cut into larger pieces
1 tsp chopped rosemary or thyme
10 ml mild olive oil
sea salt, to taste

bacon:
200 g salted bacon, large pieces
1 tbsp mild extra virgin olive oil
1 tsp chopped rosemar

sauce:
1 tsp Dijon mustard
1 tsp red or white wine vinegar
20–30 ml mild extra virgin olive oil
sea salt, to taste
freshly ground black pepper, to taste


Prepare the croutons. Preheat the oven to 180°C. Mix all of the crouton ingredients, then spread in one layer on a baking tray. Bake for around 7–9 minutes. Take them out and let them cool.

While the croutons are in the oven, bring water to a boil in a kettle. Once it’s bubbling, add the bacon pieces. Boil for 1 minute and then drain. Mix the bacon with the oil and rosemary, and when you're about 10–15 minutes away from serving the salad, place the bacon in the oven.

Prepare the sauce. In a bowl, whisk together the mustard and vinegar. While whisking continuously with a spoon or small hand whisk, add the olive oil in a very slow stream until it emulsifies. Add salt and pepper to taste.

Once the bacon is in the oven, start assembling the salad. In a bowl, mix the lettuce and avocado with the sauce, using your fingers to coat every leaf evenly. Place on a serving plate, topping with croutons and egg. When the bacon is ready, take it out and place it on top of the salad. Sprinkle with herbs and serve immediately.