Salad Lyonnaise wth Herb Croutons

, from Issue #35. August, 2015
Photography by Aaron McLean.
Salad Lyonnaise wth Herb Croutons

Serves: 4


3 slices thick cut bacon, cut into 1 cm batons
olive oil
4 small eggs
200 grams round green beans, cooked
4 cups loosely packed mixed lettuce leaves, try to get a combination with some slightly bitter leaves such as radicchio
½ cup walnuts, roasted

1 baguette
1/3 cup olive oil
1 tablespoon finely chopped parsley
2 teaspoons finely chopped rosemary
1 clove garlic, crushed
sea salt and freshly ground pepper

1 shallot, very finely chopped
2 tablespoons white wine vinegar
1 teaspoon wholegrain mustard
1 clove garlic, crushed
¼ cup olive oil


Preheat the oven to 180˚C.

Croutons: Cut 8 very long slices of bread on the diagonal from the baguette. Combine the remaining ingredients in a bowl and brush onto one side of the bread. Place on a baking tray and bake until crisp and golden, turning once during cooking. Cool.

Heat a sauté pan with a little olive oil and cook the bacon until golden and crisp. Drain on kitchen towels and keep warm.

Put the eggs in a saucepan of cold water and bring to the boil. Boil for 3 minutes then drain under cold running water. Peel carefully.

Vinaigrette: Whisk the ingredients in a bowl and season.

To serve: Toss the lettuce and beans with the dressing and place on serving plates. Tuck 2 croutons into each salad and scatter with the bacon and walnuts. Break the soft-boiled eggs open and place two halves on each salad. Serve immediately.