Salade Lyonnaise

Difficulty:
1/5

Ease of Preparation: Easy
Time of Preparation: 30 minutes
Yield: 4 servings

Ever wanted to have a salad for breakfast? Allow us to introduce you to the salade Lyonnaise! Toasted bread, crisp, smoky bacon, a bright vinaigrette, perfectly poached eggs, and some peppery leaves of frisee. Start your day off right!


 

Ingredients:

Croûtons:
  • 1 small baguette
  • ¼ 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)
  • ½ cup (120 ml) extra-virgin olive oil
  • Salt and pepper
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

 


 

Method:

For the Croûtons:

Preheat the oven to 375 F (190 C).

Slice 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.

 

For the 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.

 

For the 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 2-4 minutes, until soft poached.

Use a slotted spoon to remove the finished eggs to a paper towel lined plate to drain. Keep warm.

 

For the Salad:

To assemble the salad, mix the lettuce with as much dressing as you like and toss gently to combine.

Portion the salad onto 4 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.