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Salad lyonnaise
Make this delicious salad at home with this easy-to-follow recipe. The combination of bitter greens, crisp bacon, barely cooked eggs and warm vinaigrette is really unbeatable.
SERVES
4
Ingredients
Croûtons
- 1 small baguette
- 1/4 cup (60 ml) melted butter
- Salt and pepper
Bacon
- 8 pieces thick cut bacon
Vinaigrette
- 2 tablespoons (30 ml) Dijon mustard
- 4 tablespoons (60 ml) red wine vinegar
- Reserved bacon fat (5-6 tablespoons/75-80 ml)
- 1/2 cup (120 ml) extra-virgin olive oil
- Salt and pepper, to season
Poached Eggs
- 6-8 cups water
- 2 tablespoons (30 ml) white vinegar
- 4 large eggs
Salad
- 6 cups (1.5 L) baby frisée lettuce, washed and torn
- Croutons, Bacon, Vinaigrette, Poached Eggs
- Salt and pepper, to season
Directions
Croûtons
- Preheat the oven to 375° F (190° C).
- Slice the baguette into even cubes. Pour the melted butter over the croûtons, season with salt and pepper, and toss to combine, then spread onto a pan in an even layer.
- Bake for about 10 minutes, until golden brown, stirring occasionally to ensure even browning.
- When ready, set aside at room temperature.
Bacon
- Slice the bacon into lardons.
- Heat a skillet over medium heat. Fry the bacon until crisp. Drain the bacon bits and set aside and keep warm, reserving the fat separately for the vinaigrette.
For the Vinaigrette
- Combine the mustard and vinegar.
- Whisk in the reserved fat, olive oil and season with salt and pepper. Set aside for serving.
Poached Eggs
- Combine the water and vinegar in a deep saucepan and bring to a gentle boil.
- Reduce the heat to just below a simmer, stir to create a whirlpool.
- Add the eggs to the water one at a time and simmer for two to four minutes, until soft poached.
- Use a slotted spoon to remove the finished eggs to a paper towel-lined plate to drain. Keep warm for serving.
Assemble and Serve
- To assemble the salad, mix the lettuce with as much dressing as you like and toss gently to combine.
- Portion the salad onto four plates and garnish with additional dressing (if needed), remaining croûtons, and bacon.
- Top each plate with one of the warm, poached eggs.
- Season with salt and pepper and serve immediately.
