Lunch
Salade Lyonnaise Revisitée avec Oeuf Poché et Lardons Fumés
A deconstructed Lyon salad where tender frisée and peppery arugula are tossed in a warm bacon fat vinaigrette, topped with a jiggly poached egg and crispy smoked lardons that finish cooking in the residual heat. Classic bistro technique, modern plating.
684cal per serving
19gprotein
21gcarbs
59gfat
8min prep 18min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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