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Salade Lyonnaise
Salade Lyonnaise
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Bacon and poached egg salad with classic Lyon-style dressing.
Ingredients:
  • 1 cup chopped smoked bacon
  • 4 eggs
  • 1 head romaine lettuce, chopped
  • 2 cloves garlic, finely chopped
  • 2 cups curly endive, chopped
  • 2 roma tomatoes, sliced
  • 1 cup extra virgin olive oil
  • 0.5 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon white sugar
  • 2 tablespoons herbes de Provence
  • salt and pepper to taste
  • 1 small onion, finely chopped
Instructions:
  • Cook the bacon in a deep skillet over medium-high heat, stirring occasionally, until evenly browned, for about 10 minutes. Drain the cooked bacon on a paper towel-lined plate.
  • Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce to medium-low, add vinegar, and keep at a gentle simmer. Crack each egg into a bowl and slide gently into the simmering water. Poach until whites set and yolks thicken but are still soft, about 2 1/2 to 3 minutes. Use a slotted spoon to remove, pat dry, and transfer to a warm plate.
  • Evenly distribute the romaine lettuce among four plates, then generously sprinkle with garlic. Top each salad with tomatoes, onion, bacon, and a perfectly poached egg.
  • In a bowl, combine olive oil, red wine vinegar, Dijon mustard, sugar, herbes de Provence, salt, and pepper, whisking until well blended. Drizzle the dressing over the salad or serve alongside.

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