8 oz lardons or thick cut bacon, cut into 1-inch pieces
1 onion, chopped
1 ½ Tbsp red wine vinegar
2 Tbsp stroopwafels, crushed
1 Tbsp mustard
1 tsp lemon juice
1 Tbsp white vinegar
⅓ cup chopped nuts
Additional crumbled stroopwafels for topping
Warm Stroopwafel Salad Lyonnaise
Separate lettuce leaves, roughly chop and wash. Fully dry leaves and set aside.
Heat a skillet over medium high heat. Add in lardons and render fat fully. Cook until lardons are browning and crispy on the edges. Remove lardons with a slotted spoon and drain on paper towels.
Add onion to rendered fat and cook until soft. Whisk in red wine vinegar, stroopwafels, mustard, and lemon juice. Turn off heat and set vinaigrette aside.
Set 4 cups of water and the white vinegar in a small saucepan and bring to a rolling boil. Crack one egg into a small bowl or mug. Gently drop egg into water and cook for four to five minutes, until whites set. Remove egg with a slotted spoon and set aside. Repeat with remaining eggs.
Add lettuce to warm vinaigrette and toss thoroughly until lettuce wilts slightly.
Divide salad among four plates and top each with an egg. Sprinkle with chopped nuts and stroopwafels.
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