Lyonnaise Salad

Recipe by melle_escaton
READY IN: 30mins




  • Wash and drain the lettuce and chop the leaves that are quite big, leave the rest as they are (you don't want them to get too small).
  • Fry the pancetta or bacon and dry on kitchen towel to remove excess oil.
  • To make the vinaigrette (best make this before frying the pancetta): slowly pour olive oil over the mustard, stirring thoroughly, so that you obtain a creamy, mayo-like consistence.
  • Add vinegar, again, pouring slowly and mixing (you can taste the mixture at this point, to make sure it is not too vinegary for you).
  • Add sugar and salt, mix thoroughly, and voila!
  • To serve, put the lettuce leaves on a big plate and pour some vinaigrette over them.
  • Put some fried pancetta on top, as well as one poached egg per person (if you prefer, you can fry the eggs sunny side up).
  • Pour a little more vinaigrette, garnish with bread croutons, or serve with toast on the side.
  • Make sure you have enough vinaigrette to leave on the table, so that people can have some more if they like.
  • Variation: you can substitute some (or all) of the iceberg lettuce leaves with other types of lettuce or with spinach leaves. Allow enough per person to fill a big plate with a little mound, but make sure you don't go overboard either.