{"id":1272,"date":"2023-09-18T10:45:35","date_gmt":"2023-09-18T09:45:35","guid":{"rendered":"https:\/\/www.notnick.com\/cookbook\/?p=1272"},"modified":"2023-09-18T10:45:35","modified_gmt":"2023-09-18T09:45:35","slug":"salad-lyonnaise","status":"publish","type":"post","link":"https:\/\/www.notnick.com\/cookbook\/salad-lyonnaise\/","title":{"rendered":"Salad Lyonnaise"},"content":{"rendered":"\n

Again – a classic french salad of bacon and egg. Nom.<\/p>\n\n\n\n

For 2 people:<\/p>\n\n\n\n

100g-ish bacon lardons \/ pancetta
1 clove garlic
Dry bread, no crusts cut into 10-ish crutons
1tbl olive oil (for frying)
1tbl red wine vinegar
1 shallot, finely chopped
1 tsp dijon mustard
2tbl olive oil (for dressing)
2 eggs
head of fris\u00e9e lettuce

Fry the lardons and garlic (cracked) in oil, remove the garlic before it browns and cook till brown and crispy. Remove the lardons onto kitchen paper to drain, but keep the fat in the pan to fry the crutons until crispy & golden. <\/p>\n\n\n\n

For the dressing, mix the oil, vinegar shallot, mustard (salt, pepper) oil last. <\/p>\n\n\n\n

poach the eggs in water with a splash of vinegar – soft poach, 3 minutes.<\/p>\n\n\n\n

mix the bacon, croutons fris\u00e9e and dressing – divide ino 2 bowls and add the poached egg to the top. <\/p>\n","protected":false},"excerpt":{"rendered":"

Again – a classic french salad of bacon and egg. Nom. For 2 people: 100g-ish bacon lardons \/ pancetta1 clove garlicDry bread, no crusts cut … <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[227],"tags":[],"class_list":["post-1272","post","type-post","status-publish","format-standard","hentry","category-salads"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t