Light Lyonnaise salad with poached egg, escarole and croutons

Ingredients

For 1 serving

• Escarole120 g
• Eggs2
• Pancetta20 g
• Bread50 g
• Extra virgin olive oil8 g
• Red wine vinegar1 tablespoon
• Mustard5 g
• Black pepperto taste

Contains: gluten, eggs, mustard, sulphites,

In season: October – March

Method

1. Turn the oven on to 200 °C. Cut the bread into cubes of about 2 cm, spread them on a tray, drizzle with a little oil and toast for 6–8 minutes, until golden and crisp.
2. Meanwhile wash the escarole, favouring the tender heart leaves, dry it well and tear it up.
3. Cut the pancetta into small cubes and fry it in a dry frying pan over a medium heat for 5 minutes, until golden and crisp; drain on kitchen paper.
4. Make the vinaigrette: whisk the mustard with the vinegar, then add the remaining oil in a thin stream, whisking, until emulsified; finish with black pepper.
5. Bring a small pan of water to the boil and lower the heat until it barely simmers. Crack one egg at a time into a cup, stir the water to make a gentle swirl and slide the egg into the centre; cook for 3 minutes, until the white is set and the yolk soft, and lift out with a slotted spoon.
6. Dress the escarole with the vinaigrette, add the pancetta and croutons and lay the eggs on top: the broken yolk acts as a sauce.