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La Salade Beaujolais

Method

  • Preheat oven to 200°C fan forced (220°C normal).
  • Toss the bacon and croutons in a little olive oil and cook in the oven until golden.
  • To make the dressing, whisk the mustard with the garlic, 1-2 tbsp white wine vinegar and seasonings. Then add equal quantities of vegie and olive oils little by little, continually whisking, to reach thickish consistency. Taste for seasoning.
  • Bring the red wine and red wine vinegar to the simmer in a heavy-bottomed pan. Swirl the liquid and carefully break open the eggs into the pan. Poach to the desired degree, basting with the liquid as you do so.
  • Then toss the croutons and bacon with the lettuce and dressing.
  • To serve, mound the salad on individual plates and top with an egg.

Ingredients

  • 1 x 2 cm piece of bacon, cut into lardons
  • 1 baguette, cut into croutons (same size as lardons)
  • olive oil
  • 1 tbsp Dijon mustard
  • 1 large garlic clove, crushed
  • white wine vinegar
  • sea salt & freshly ground pepper
  • vegetable oil
  • 2 cups Beaujolais (or any other red wine)
  • 2 tbsp red wine vinegar
  • 4 eggs
  • a good handful of frisee lettuce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm