Salade Lyonnaise / Bacon + Egg Salad
A little more interesting than the classic Lyonnaise salad which is just frisée lettuce, bacon and a poached egg. My salad was made from a Sunday morning farmers market haul. Autumnal goods roasted and dressed with a bacon fat vinaigrette.
Bacon vinaigrette (4 portions)
250g Smoked pancetta (diced)
80ml Rendered bacon fat (from above)
40ml Red wine vinegar
1Tbsp Honey
Salt + pepper
Slowly the pancetta in a little olive oil to render out all of the fat, keep the crisp bacon cubes to finish the salad.
Whisk together the bacon fat, vinegar, honey and seasoning, put to one side until later.
Salad (1 portion)
Radicchio (castel franco, Treviso, chicory)
Purple sprouting broccoli
Delica pumpkin (sliced thin, raw)
Dressing from above
Olive oil
Water
Fried egg (Clarence court, Burford brown)
Salt + pepper
Cut the veg and place in a cast iron pan. Season with olive oil, salt, pepper, ¼ of the dressing and a sprinkling of water. Put into a hot pizza oven or under a hot grill.
In some of the left-over bacon fat, fry the egg at a high temperature to get the crispy edges.
Dress the raw pumpkin with the remaining dressing, add to the pan with the grilled leaves and broccoli. Mix well.
Plate up with the fried egg in the centre and sprinkle with the crispy diced bacon from earlier.
