serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- ¼ cup (60 ml) extra virgin olive oil, plus extra for drizzling
- 200 g speck or thick-cut bacon, cut into very thick lardons
- ½ red onion, finely chopped
- ¼ cup red wine vinegar (see Note)
- 1 tbsp Dijon mustard
- 1 baguette
- 25 g butter
- 1 head frisée lettuce, washed, spun dry and torn
- Salt and black pepper
- 4 poached eggs
Instructions
- Heat the oil in a medium frying pan over medium heat, then add the bacon. Cook, stirring, for 3-5 minutes, or until the lardons are browned. Use tongs or a slotted spoon to transfer the cooked bacon to a plate, reserving the oil in the pan.
- Return to the pan to the heat with the onion and cook, stirring, for 2-3 minutes, or until softened. Add the vinegar and mustard to the pan and whisk well to combine.
- Split the baguette, then cut into 10 cm lengths and spread with the butter. Toast the baguette pieces on a chargrill pan (or dry frying pan), cut-side down, until golden and crisp.
- Place the prepared lettuce leaves into a large salad bowl. Pour over the warm onion dressing and toss well to combine. Season to taste with salt and pepper. Transfer the dressed leaves to a serving plate and scatter with the crisp bacon. Serve the salad Lyonnaise with poached eggs and crisp baguette.
Note
- Adam recommends the Forvm red wine vinegar brand for use in this recipe.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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