- July 2018
- Serves 4
- Hands-on time 20 min, oven time 15 min
“This bistro favourite conforms to the unwritten French rule that all salads require copious quantities of either meat or cheese to qualify as such. Salade Lyonnaise is traditionally made with dandelion greens but bitter frisée lettuce makes a good substitute, as does chicory, or indeed a bag of crunchy mixed leaves.” – Felicity Cloake.
Carry on the French theme with a classic tuna niçoise salad, with garlic and herb dressing.
- 19.4g (4.9g saturated)
- 21g (1.8g sugars)
Poach the eggs ahead and keep in a bowl of cold water in the fridge. Reheat in a pan of simmering water to serve.
A crisp chablis is the ideal partner for a salade Lyonnaise but lemony muscadet is also fine (and cheaper).
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