Salad Lyonnaise
The classic French Bistro salad that began in the city of Lyon - so delicious and easy to make at home.
Servings 4 people
Calories 267kcal
Ingredients
- 16 ounces frisee lettuce torn into bite size pieces
- 1 tablespoon extra virgin olive oil
- 6 slices lean, thick cut bacon cut crosswise into ¼" strips
- 1 large shallot minced
- 2 teaspoons Dijon mustard
- ¼ cup red wine vinegar
- Salt and freshly ground black pepper
- 4 eggs
Instructions
- Add frisee 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 one minute. Add mustard and vinegar; stir to combine. Season to taste with salt and freshly ground black pepper. Remove from heat.
- Optional Step: to drain the watery white from each egg, crack egg over a large finely slotted spoon or fine mesh strainer set over a bowl; slide drained egg into a second small bowl or ramekin. Repeat with remaining eggs.
- Meanwhile, in a saucepan, bring two inches of water to boil. Reduce heat to simmer. Stir water to create a vortex - this will help the whites stay together. Gently slide eggs into water, gently rotating them after 15 seconds and gently flipping after 2 minutes or so with a rubber spatula (be sure the yolk is facing up before lifting eggs out). 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 frisee and toss toss to coat.
- Divide salad between 4 serving plates and top each with a poached egg. Serve.
Video
Notes
- See notes in blog post about poaching eggs up to 5 days in advance.
Nutrition
Calories: 267kcal | Carbohydrates: 7g | Protein: 12g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 185mg | Sodium: 362mg | Potassium: 623mg | Fiber: 5g | Sugar: 1g | Vitamin A: 6721IU | Vitamin C: 28mg | Calcium: 138mg | Iron: 2mg