Michel Roux's Salad Lyonnaise With Sauccison

Heat 2 tablespoons of the olive oil in a medium frying pan and add the garlic cloves. Place the pan over a medium heat and when they begin to sizzle, add in the cubes of baguette. Stirring often, continue to cook these until they are evenly golden all over. Scoop these out with a slotted spoon and transfer to a plate lined with a few layers of kitchen towel. 

Using the same pan, add the remaining olive oil and place onto a medium heat. Add the sauccison to the pan and cook for 1-2 minutes or until lightly crispy. Remove the pan from the heat and deglaze with the red wine vinegar. 

Place a small pan of water onto a high heat. When it comes up to a boil, reduce it to a simmer and add in the white wine vinegar. Crack each egg into separate ramekins first. Gently tip each egg into the water and cook for 3-4 minutes or until the eggs are firm and the yolks remain runny.  Remove from the water and drain on a kitchen towel. 

Place the frisee into a mixing bowl, along with the croutons and crispy sauccison. Spoon in the pan juices from the sauccison or the “dressing” for this salad. Season with salt and pepper and mix well. 

Pile the salad onto your serving plates and top each one with a poached egg to serve. Sprinkle the egg with a little pepper and enjoy!