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 I 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.
Provided by French Terrine
Categories Pork
Time 30m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2--3 Tablespoons olive oil and garlic clove until hot.
- 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.
- Fry bacon in skillet until crisp and drain on paper towel.
- 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.
- 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.
- 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.
- Using a slotted spoon, remove eggs from simmering water and drain on paper towels.
- 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).
- Stir in crouton, then add in the lettuce to wilt ever so slightly.
- Serve up in a large bowl, topping with crumbled bacon and poached eggs.
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Laki Shah
[email protected]I would make this salad again, but I would make a few changes to the recipe.
Grace mathew
[email protected]Overall, I thought this salad was just okay. It wasn't bad, but it wasn't anything special either.
Hamna Ali
[email protected]This salad is a bit pricey to make, especially if you use high-quality ingredients.
Najayli Josephina
[email protected]I found the poached eggs to be a bit overcooked. I would recommend cooking them for a shorter amount of time.
Waqif Afridi
[email protected]This salad is a bit too simple for my taste. I would add some croutons or cheese to give it more flavor.
Anjo Jackson
[email protected]I followed the recipe exactly and it turned out perfectly. The only thing I would change is to add a bit more salt and pepper to the vinaigrette.
Ana Mendes
[email protected]This was a quick and easy salad to make. I used pre-cooked bacon and hard-boiled eggs to save time.
Krrish Karn
[email protected]I'm not a big fan of bacon, but I really enjoyed this salad. The poached eggs and vinaigrette were delicious.
Funny Tips
[email protected]This salad is a great way to use up leftover bacon and eggs. It's also a great make-ahead salad, so it's perfect for busy weeknights.
SRBD Sayem
[email protected]I made this salad for a picnic and it was a huge success! Everyone loved it.
Questions Iwaj (!!!!!?????)
[email protected]I love this salad! It's so simple to make, but it's always a hit with my family and friends.
Ganiyu Abideen
[email protected]This was my first time making Salade Lyonnaise, and it turned out great! The bacon and eggs were cooked perfectly, and the vinaigrette was delicious. I will definitely be making this again.
Fandji Luziyis
[email protected]This salad is a delightful mix of flavors and textures. The combination of warm bacon, soft poached eggs, and crisp lettuce is perfect. I added a bit of Dijon mustard to the vinaigrette for an extra kick.