Lyonnaise salad with parmesan shavings

Preparazione

• 1

  Discover the traditional Lyonnaise salad, elevated with Galbani Parmigiano Reggiano D.O.P. shavings and homemade garlic croutons.

  With simple ingredients and quick preparation, this dish is a delight for the whole family!

• 2

  Start by cooking the lardons in a hot pan.

• Do not add any fat—the lardons cook in their own rendered fat

• 3

  Rub the garlic clove over all sides of the bread, then cut the bread into small cubes.

  When the lardons are golden, remove them from the pan and set aside. Return the pan to the heat and toast the bread cubes in the lardon fat. Set aside.

  Fill a saucepan two‑thirds with water. Add one tablespoon of white vinegar, a pinch of coarse salt, and bring to a boil

• Vinegar helps the egg whites coagulate, making poached eggs easier to prepare

• 4

  Reduce the heat to maintain a gentle simmer.

  Crack the eggs one at a time into a small bowl, then slide each one gently into the water without letting them touch.

  Cook for 3 to 4 minutes, then remove with a slotted spoon and set aside.

  Wash and dry the frisée lettuce, then place it in a large salad bowl.

  Add the lardons, croutons, and Galbani Parmigiano Reggiano D.O.P. shavings, and toss.

  Prepare the vinaigrette by mixing:

  • 2 tbsp wine vinegar

  • 1 tsp Dijon mustard

  • 3 tbsp olive oil

  • Salt & pepper

  Pour the vinaigrette over the salad and mix well.

  Finely chop the chives.

  Serve the salad on plates, placing one poached egg on top of each portion.

  Finish with a sprinkle of fresh chives.

  Your Lyonnaise salad is ready to enjoy!