French

Salade Lyonnaise

Name: Guillaume Brahimi's salade Lyonnaise recipe
Yield: 4
Cuisine: /french
Ingredients: 500g kipfler potatoes, washed, peeled; 120g duck fat (from specialty grocers and selected supermarkets), at room temperature; 200g pancetta, cut into matchsticks; 60ml red wine vinegar; 40.00 ml extra virgin olive oil; 40.00 ml sherry vinegar; 1 tsp Dijon mustard; 1 frisée (curly endive, from greengrocers), leaves separated; 2 eschalots, thinly sliced into rings; 1 bunch chives, cut into 2cm lengths; 40.00 ml white vinegar; 4 large eggs

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by Guillaume Brahimi

Jul 18, 2024

Born from the city of Lyon, this French salad recipe is both refreshing and hearty making it a perfect lunch option. Here, celebrated chef Guillaume Brahimi offers his take on the classic French recipe where thin slices of salty pancetta meet fluffy bite-sized potatoes (roasted in duck fat for that insanely good, crispy skin) with runny poached eggs on a bed of frisee green leaves. Drizzled with a tangy mustard and sherry vinegar dressing, we're sure you'll be choosing salad for lunch every day.

500g kipfler potatoes, washed, peeled
120g duck fat (from specialty grocers and selected supermarkets), at room temperature
200g pancetta, cut into matchsticks
1/4 cup (60ml) red wine vinegar
2 tbs extra virgin olive oil
2 tbs sherry vinegar
1 tsp Dijon mustard
1 frisée (curly endive, from greengrocers), leaves separated
2 eschalots, thinly sliced into rings
1 bunch chives, cut into 2cm lengths

Poached eggs

2 tbs white vinegar
4 large eggs

Method

1.

Cook potatoes in a large saucepan of salted boiling water for 20-25 minutes, until just tender. Drain and cool to room temperature. Slice into 1cm rounds.
2.

Meanwhile, heat a large frypan over medium heat. Add 1 tbs duck fat and the pancetta. Cook, stirring frequently, for 2-3 minutes until pancetta is golden and its fat has melted. Stir in the vinegar and cook for a further 2-3 minutes, until liquid has reduced by half. Strain, reserving both liquid and pancetta.
3.

Wipe pan clean with paper towel and place over high heat. Add remaining duck fat and potatoes and cook, in batches if necessary, for 4-5 minutes, until golden. Using a slotted spoon, remove from pan and drain on paper towel. Season to taste.
4.

To poach the eggs, fill a large saucepan with water and place over high heat. Add vinegar and bring to the boil. Reduce heat to medium-low. Use a large spoon to stir water to make a whirlpool. Carefully crack eggs into centre of whirlpool and poach for 2 minutes for a runny yolk, or 4 minutes for a soft yolk. Remove with a slotted spoon, drain on paper towel and set aside.
5.

To make the dressing, place the reserved vinegar liquid in a bowl with the olive oil, sherry vinegar and mustard.
6.

Place the frisée in a large bowl with the eschalots, chives, pancetta, potatoes and half the dressing. Season to taste and toss to combine. Divide salad among plates, drizzle with remaining dressing and top with poached eggs to serve.