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Salad Lyonnaise

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Ingredients

Adjust Servings:
4 cups mesclun, washed and drained
8 slices baguette, thinly sliced
1 garlic clove, crushed slightly
3 - 4 tablespoons extra virgin olive oil
1/2 red onion, sliced thinly
4 teaspoons red wine vinegar
1 teaspoon dijon mustard
1 tablespoon white vinegar
1 - 2 egg, for poaching
2 slices bacon
salt and pepper

Nutritional information

2019.2
Calories
558 g
Calories From Fat
62.1 g
Total Fat
12.1 g
Saturated Fat
196.9 mg
Cholesterol
2893.5 mg
Sodium
296 g
Carbs
13.4 g
Dietary Fiber
15.8 g
Sugars
69.3 g
Protein
716g
Serving Size

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Salad Lyonnaise

Features:
    Cuisine:

    This is my go-to recipe for an easy entree salad. My French cookbook advises to use Frisee lettuce, but I just use a Mesclun mix. I have yet to find Frisee that has a good flavor, but I have been told that a very white head is superb. I don't measure the amount of white vinegar use in poaching the eggs, but just add a short glug. I love the flavor of bacon with all of its glory in the drippings. But to decrease the amount of animal fat in this recipe, I replace most of the drippings with olive oil and find that I still get all the flavor of the bacon from the browned bits that remain. (The fat in the egg yolk is a very healthy fat) This recipe can serve 2, but usually this is a solo dinner for me.

    • 50 min
    • Serves 1
    • Easy

    Ingredients

    Directions

    Share

    Salad Lyonnaise, This is my go-to recipe for an easy entree salad My French cookbook advises to use Frisee lettuce, but I just use a Mesclun mix I have yet to find Frisee that has a good flavor, but I have been told that a very white head is superb I don’t measure the amount of white vinegar use in poaching the eggs, but just add a short glug I love the flavor of bacon with all of its glory in the drippings But to decrease the amount of animal fat in this recipe, I replace most of the drippings with olive oil and find that I still get all the flavor of the bacon from the browned bits that remain (The fat in the egg yolk is a very healthy fat) This recipe can serve 2, but usually this is a solo dinner for me , This is my go-to recipe for an easy entree salad My French cookbook advises to use Frisee lettuce, but I just use a Mesclun mix I have yet to find Frisee that has a good flavor, but I have been told that a very white head is superb I don’t measure the amount of white vinegar use in poaching the eggs, but just add a short glug I love the flavor of bacon with all of its glory in the drippings But to decrease the amount of animal fat in this recipe, I replace most of the drippings with olive oil and find that I still get all the flavor of the bacon from the browned bits that remain (The fat in the egg yolk is a very healthy fat) This recipe can serve 2, but usually this is a solo dinner for me


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    Steps

    1
    Done

    Heat 2--3 Tablespoons Olive Oil and Garlic Clove Until Hot.

    2
    Done

    Fry Baguette Slices Making Crouton and Drain on Paper Towels. Pour Off the Oil, Discarding Garlic, and Save Oil For Another Use, Like Frying Crouton For Future Salads, If Desired. Wipe Skillet Clean With a Paper Towel.

    3
    Done

    Fry Bacon in Skillet Until Crisp and Drain on Paper Towel.

    4
    Done

    You Can Either Drain Off the Bacon Grease and Saute Onion Slices in Remaining Olive Oil. or You Can Saute Onion in the Bacon Grease. Either Way, Let the Browned Bits from Bacon Remain in Your Skillet and Saute Onion Until Softened.

    5
    Done

    Meanwhile Heat Water to Simmering in a Medium Sized Saucepan. Water Should Only Be Simmering, not Boiling. Add a Touch of Salt and Some White Vinegar. the Vinegar Helps the Eggs Hold Their Shape in the Simmering Water.

    6
    Done

    Break Eggs Into a Saucer, One at a Time, and Gently Slide Into Simmering Water. Allow to Simmer Until Desired Doneness and Whites Are Set. For an Oozing Yolk, It Takes Just Under 3 Minutes.

    7
    Done

    Using a Slotted Spoon, Remove Eggs from Simmering Water and Drain on Paper Towels.

    8
    Done

    While Eggs Are Draining, Complete Making the Dressing. Add the Red Wine Vinegar and Dijon Mustard to the Warmed Onions and Combine Well, Scraping Up Any Browned Bits on the Bottom of the Skillet. Add Salt and Pepper to Taste. (salt Is Essential For the Dressing).

    9
    Done

    Stir in Crouton, Then Add in the Lettuce to Wilt Ever So Slightly.

    10
    Done

    Serve Up in a Large Bowl, Topping With Crumbled Bacon and Poached Eggs.

    Avatar Of Fernanda Stanton

    Fernanda Stanton

    Latin cuisine expert infusing her dishes with bold and authentic flavors.

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