Salad Lyonnaise sounds fancy doesn’t it? And it sounds decadent with eggs and a warm bacon dressing. But really it’s a contradiction: fancy looking, but prepared in about 15 minutes; rich tasting, but a fairly light meal.
I bought first crop Honeycrisp apples the other day and hearty stews and roasted chicken have begun to whisper. But the weather isn’t cooperating. It’s the middle of September and the mercury still climbs into the 80s and even 90s some days. So, for now, I’m still craving salad.
Frisée lettuce is often the base of this salad, but I can rarely find it and, given the choice, I would choose curly endive anyway. It has a firmer bite and a delicate bitterness that I love.
Soon the air will cool and the leaves will change, but Salad Lyonnaise for dinner is a nice way to savor the last few days of summer.
Other Must Try French REcipes
- French Onion Soup
- Nicoise Salad
- Potato Leek Soup
- Baked Eggs
- Chouquettes (French Pastry Sugar Puffs)
- Duck Leg Confit
- French 75 Cocktail
- 1 medium head curly endive torn into bite size pieces
- 1 tablespoon extra virgin olive oil
- 3 slices bacon cut crosswise into 1/4″ strips
- 1 tablespoon minced shallot
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine or sherry vinegar
- Salt and freshly ground black pepper
- 2 eggs
- Chive flowers for garnish optional
- Add endive to a large bowl.
- Heat olive oil in a skillet over medium heat. Add bacon; cook and stir until crisp. Add shallot and cook until softened, about a minute. Add mustard and vinegar; stir to combine. Remove from heat.
- Meanwhile, in a small saucepan, bring about an inch of salted water to boil. Reduce heat to simmer. Stir water to create a slow vortex – this will help the white stay together. Cook eggs until white is set, about 4 minutes. Lift each egg out with a slotted spoon and place on a paper towel to drain.
- If your dressing has cooled, reheat it briefly. Pour dressing over greens and toss toss to coat. Season to taste with salt and freshly ground black pepper.
- Divide between 2 serving plates and top each with an egg. Garnish with chive flowers. Serve.