28min 4 ppl
Vegetarian Salade Lyonnaise
38 minutes
4 people
Medium31–60 min or 7–12 steps
38 min · 7 steps
Medium: 31–60 min or 7–12 steps
680 kcalper person
Protein 22g
Carbs 28g
Fats 52g
About this dish
A vegetarian reimagining of the Lyon bistro classic that replaces lardons with crispy shallots and smoked paprika-roasted walnuts, delivering the same textural contrast and smoky depth against bitter frisée and a sharp mustard-vinegar dressing. Because the egg is only lightly poached, use pasteurised eggs if serving anyone pregnant, elderly, very young or immunocompromised.
Allergy Info
Dairy, Gluten, Eggs, Sulphites, Tree Nuts
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Frisée lettucepale inner leaves only, torn into bite-sized pieces2 heads
- Banana shallotspeeled and thinly sliced into rings4
- Garlic clovespeeled and halved2 cloves
- Flat-leaf parsleyleaves picked and roughly chopped1 small bunch
Dairy & Eggs
- Large eggsfridge-cold — use pasteurised eggs for pregnant, elderly, very young or immunocompromised diners8
- Unsalted butter3 tbsp
Dried Goods
- Walnutsroughly broken100 g
- Plain flour3 tbsp
- Sourdough breadcrusts removed, cut into 1.5cm cubes4 thick slices
- Caster sugar1 tsp
Spices & Seasonings
- Smoked paprika1 tsp
- Flaky sea salt and black pepperto taste1 pinch
Oils & Condiments
- Olive oilfor the walnuts1 tbsp
- Neutral oilfor shallow-frying300 ml
- Dijon mustard1 tbsp
- Red wine vinegar2 tbsp
- White Wine Vinegar1 tsp for dressing, 2 tbsp for poaching3 tsp
- Extra-virgin olive oil100 ml
Utensils
- Large frying pan
- Small saucepan
- Wide sauté pan
- Baking tray
- Mixing bowl
Method
1
Tear the frisée into bite-sized pieces, wash in cold water, spin dry, and refrigerate. Toss the broken walnuts with the smoked paprika, 1 tbsp olive oil, a pinch of salt, and spread on a baking tray. Dust the shallot rings in the plain flour and shake off any excess. Whisk together the Dijon mustard, red wine vinegar, 1 tsp white wine vinegar, and caster sugar in a bowl, then slowly whisk in the extra-virgin olive oil until emulsified. Season well with salt and pepper and set aside.
Approx. 6 minutes
2
Heat the oven to 180°C fan. Roast the seasoned walnuts for 8 minutes until fragrant and lightly darkened, then remove and cool on the tray.
Approx. 8 minutes
3
Melt the butter in a large frying pan over medium heat and add the garlic halves. Fry the sourdough cubes for 6–7 minutes, turning regularly, until deep golden and crisp on all sides. Remove the garlic, drain the croutons on kitchen paper, and season with flaky salt.
Approx. 7 minutes
4
Heat the neutral oil in a small saucepan over medium-high heat to 170°C. Fry the floured shallot rings in two batches for 2–3 minutes per batch until golden and crisp, then drain on kitchen paper and season immediately with salt.
Approx. 5 minutes
5
Fill a wide, deep sauté pan with at least 6cm of water, add the 2 tbsp white wine vinegar, and bring to a bare simmer — small bubbles rising from the base, no rolling boil. Crack each egg into its own small cup or ramekin.
Approx. 3 minutes
6
Stir the simmering water gently to create a slow swirl, slide two eggs into the centre of the vortex, and poach for exactly 3 minutes for a fully set white and liquid yolk. Use pasteurised eggs if serving anyone pregnant, elderly, very young or immunocompromised — a poached egg with a liquid yolk is not cooked through. Remove with a slotted spoon to a plate lined with kitchen paper. Repeat with the remaining eggs in batches.
Approx. 6 minutes
7
Dress the frisée with enough vinaigrette to coat lightly and toss well. Divide the dressed frisée between four shallow bowls or plates. Scatter over the croutons, roasted walnuts, and crispy shallot rings. Place two poached eggs on each salad, season the eggs with flaky salt and black pepper, and finish with chopped parsley and a final drizzle of vinaigrette.
Approx. 3 minutes
