Lioness salad.

Lioness salad.

«Lion» is one of the most popular dishes of French cuisine. Lioness salad. At the heart of the salad is only three ingredients — salad frize, bacon and egg poached, dressed with vinaigrette sauce. Right now, we’ll teach you how to prepare «Lion» in just 15 minutes.

Lioness salad.

A simple, but very tasty salad, received its name in honor of the French city of Lyon.
NUMBER OF PORTS: 2 portions.
CALORIUM: 222 kcal.


Salad (frize) 200 g;
Bacon 50 g;
Eggs 2 pcs.;
Onions (shallots) 1 pc.;
Vinegar (wine) 2 tbsp.;
Vinegar (any) 1 tbsp.;
Mustard (Dijon) ½ tsp;
Pepper (black ground) to taste;
Salt to taste.

Cut the bacon into cubes. Heat the frying pan, put the bacon. Fry until golden brown.
To remove excess fat. You need to put bits of bacon on a paper napkin.

Chop on shallot and fry in the same frying pan Add bacon, mustard, wine vinegar. Stir everything.
Put the greens in a bowl. Add the contents of the frying pan. Stir.

Cook poached.

To do this, heat the water in a small scoop. Add a tablespoon of vinegar. Bring to a boil.
Smash one egg into a bowl. Spoon quickly stir the water to create a funnel.

Pour the egg there. Cook for about 2 minutes. Repeat the same procedure with the second egg.
Spread the salad on two plates. Place the poached egg on top.


Lioness salad.

Vegetable salad with egg.

The most useful are fresh vegetables, nuts and eggs. Salad for breakfast? Why not.



Cucumber 1/2 pcs.;
Tomatoes (cherry) 15-20 pieces.;
Bulgarian pepper (red) 1 pc.;
Avocado 1 pc.;
Basil 1 branch;
Parsley 1 sprig;
Nuts (cedar) 1/4 cup;
Oil (olive) 1 tbsp.;
Salt (sea or pink) 1/4 tsp.;
Eggs 2 pcs.

Cucumber, pepper and avocado cut into cubes, cherry tomatoes — into halves. Basil and parsley chop.
In a large bowl, mix all the vegetables with salt, pine nuts and olive oil.

In a large frying pan fry the eggs as you like.
Salad spread on plates and decorate with eggs.


Lioness salad.


You can leave a response, or trackback from your own site.

Leave a Reply

счетчик для сайта