Technical stages for Salad Lyonnaise :
- Clean the frisée, drain and wipe thoroughly.
- Bring to a simmer, a saucepan filled with salted water along with the glass of white vinegar.
- Break the eggs in a ramekin and slide them into the simmering water.
- Poach for 3 minutes.
- Drain and place them on absorbant paper.
- Sauté the gizzards confits to heat them.
- Dice the gruyere.
- Prepare the vinaigrette with the oil, balsamic vinegar, salt and pepper.
- Just before serving, dress the salad with the vinaigrette.
- Dress on plates and top with poached eggs, warm gizzards, diced cheese and walnuts.
- Serve.
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