Lavieenrose
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Salade lyonnaise

Ingrédients (pour 4 personnes) : - 4 oeufs - 200 g de lard fumé - 400 g de pissenlits - 4 tranches de pain un peu rassis - ciboulette - huile - vinaigre de vin rouge - moutarde Préparation : Trier et bien laver les pissenlits à l'eau vinaigrée. Préparer une vinaigrette moutardée. Détailler le lard en lardons, le pain en dés. Faire rissoler les lardons dans une poêle anti-adhésive, puis revenir les croûtons dans la même poêle dans le gras rendu par le lard. Pendant ce temps, faire pocher les oeufs : porter à ébullition une casserole d'eau additionnée de vinaigre d'alcool. Casser l'oeuf dans une tasse, utiliser la tasse pour le transvaser dans l'eau bouillante sans le disperser (si la casserole est assez grande, ajouter les autres oeufs, toujours 1 à 1 ). Au bout d'1 mn à 1 mn 30 , l'oeuf est mollet, le sortir délicatement de l'eau et le mettre à égoutter dans un bol. Servir les pissenlits assaisonnés avec la vinaigrette, répartir dessus les lardons et croûtons chauds, couronner le tout d'un oeuf poché encore tiède et décorer de ciboulette ciselée. Servir aussitôt.
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