Traditional French salad Lyonnaise with frisee lettuce, bacon, croutons, a poached egg and a Dijon vinaigrette.
BE PICTURED IN; CHARACTERIZED IN:
Salade Lyonnaise is a traditional French salad from Lyon made with frisée or endive, hot bacon and a freshly poached egg.
Okay, bacon, eggs, and buttered croutons and it counts as a salad? I inhaled it.
Poached Egg and Bacon Salad – Salade Lyonnaise
ingredients
-
2 strips of bacon
-
1 slice of French or Italian bread
-
1 teaspoon butter
-
1 poached egg
-
A handful of fresh frisée lettuce, torn into bite-sized pieces
-
1 teaspoon chopped shallots
-
1 tablespoon extra virgin olive oil
-
1 tablespoon wine vinegar
-
1/2 teaspoon Dijon mustard
-
salt and pepper to taste
method
-
Cook bacon:
Cook two strips of bacon over medium heat for about 5 minutes. Remove from the heat and drain excess fat on kitchen paper. Chop after cooling.
-
Prepare croutons:
Dice a slice of French or Italian bread. Toast over medium-high heat in a small saucepan with a teaspoon of melted butter. Don’t stir the bread unless you turn it over once one side is toasted.
-
Poach the egg:
Poach the egg in your preferred way. Check out How to Poach an Egg for our recommendation for the easiest way.
-
Make the dressing:
In a small glass, mix olive oil, vinegar, mustard, salt and pepper.
-
Assemble the salad:
Layer the frisée, chopped cooked bacon, shallots and croutons on a salad plate. Pour dressing over the salad. Top with the poached egg.
devour.
