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Modern Salade Lyonnaise with Leeks, Lardons, and Oeuf Mollet

Modern Salade Lyonnaise with Leeks, Lardons, and Oeuf Mollet

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This modern salade lyonnaise offers a sophisticated twist on the rustic French classic. By replacing heavy greens with tender poached leeks and a silky carrot vinaigrette, this dish delivers a complex array of textures and deep, savoury flavours. The combination of rich chicken livers and salty bacon provides a satisfying protein base, while the vibrant vegetable purée adds a natural sweetness that balances the sharp Dijon mustard and vinegar.

As a diabetes-friendly option, this recipe focuses on high-quality proteins and fibre-rich vegetables, making it an excellent choice for a nutritious lunch or light dinner. The addition of the signature oeuf mollet—a soft-boiled egg with a jammy yolk—creates its own natural sauce, ensuring a luxurious finish that feels indulgent yet remains health-conscious.

Ingredients for Modern Salade Lyonnaise with Leeks, Lardons, and Oeuf Mollet

230g chicken livers (about 12), trimmed
475ml milk
מלח
6 eggs
4 small carrots (about 450g ), peeled
6 small leeks
1 עלה דפנה
2 ענפי טימין
60ml Dijon mustard
2 כפות חומץ שרי
5 tablespoons olive oil
פלפל לבן טחון טרי
Six (1/4-inch-thick) slices of bacon
1/2 bunch chives, cut into 1-inch batons

How to make Modern Salade Lyonnaise with Leeks, Lardons, and Oeuf Mollet

Submerge the chicken livers in the milk and soak overnight in the refrigerator. Strain and pat dry with a paper towel.

Bring a large pot of salted water to a boil. Submerge the eggs and boil for 6 minutes. Strain and peel the eggs under cold running water.

Thinly slice 1 carrot and cut the slices into thin julienne.

Peel the tough outer leaves from the leeks and halve them lengthwise, starting 1/2 inch from their base to keep them intact. Rinse them with cold water to wash any sand from their layers. Bunch the leeks and tie together with butcher's twine. Place in a large pot with the remaining carrots, the bay leaf, and thyme and cover with cold salted water. Bring to a simmer and cook for 20 minutes, or until the carrots are tender. Strain, and discard the thyme and bay leaf.

Transfer the carrots to a blender with 80ml water, the mustard, and vinegar. Puree until smooth, then stream in the olive oil until emulsified. Season with salt and pepper.

Untie the leeks, pat dry with paper towels, and brush them with carrot dressing; sprinkle with salt and pepper.

In a large sauté pan over medium heat, sear the bacon on both sides until crispy, about 6 minutes total. Strain off all but 1 tablespoon fat, transfer the bacon to a cutting board, and cut the strips crosswise into 1/2-inch pieces. Season the chicken livers on all sides with salt and pepper. Return the sauté pan with the bacon fat to high heat and add the livers in a single layer. Sear the livers on both sides until cooked through but still light pink in the centre, about 5 minutes total. Scoop onto a cutting board and slice the livers in half.

Spoon the carrot vinaigrette into the centre of 6 salad plates and top each with a fanned-out seasoned leek and 1 egg. Divide the bacon, chicken livers, julienned carrot, and chives on top.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.