Best 3 Salad Lyonnaise Recipes

WARM LYONNAISE SAUSAGE AND POTATO SALAD

Steps:

• In a large saucepan, place the sausage and enough cold water to cover by 2 inches. Bring to a gentle simmer and cook until tender and cooked through, about 30 minutes. Do not let boil. Remove the pan from the heat and let the sausage sit in the hot liquid for 5 minutes. Transfer the sausage to a platter to cool slightly.
• Meanwhile, in another large saucepan, place the potatoes, kosher salt, and enough water to cover by 2 inches. Bring to a boil. Reduce the heat to a low boil and cook until the potatoes are tender yet still firm, 15 to 20 minutes. Drain and let cool slightly. Slice into 1/4-inch thick rounds and place in a large salad bowl. Sprinkle with the white wine while still warm.
• In a mixing bowl, whisk together the Dijon mustard, white wine vinegar, shallots, garlic, salt, and pepper. While whisking, add the oil in a steady stream and whisk until the vinaigrette is thick and emulsified. Adjust the seasoning, to taste. Pour over the potatoes and gently toss to coat.
• Slice the sausage into 1/4-inch thick rounds and add to the potato mixture. Add the chopped parsley and pistachios, and toss gently to combine. Garnish with chervil or baby parsley sprigs and serve warm.

SALAD LYONNAISE

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.

SALADE LYONNAISE ~ LYONNAISE SALAD

Steps:

• 1. In a cold saucepan, add bacon and turn the heat to medium; cook until crispy, about 8 to 10 minutes. Turn off the heat and remove with a slotted spoon to a plate lined with paper towels; set aside.
• 2. Add shallots and garlic; sauté for 30 seconds. Drain bacon fat and shallot/garlic mixture into a fine sieve sitting over a measuring cup. Transfer the shallot-garlic mix to a bowl and set aside to cool off a little.
• 3. In a medium pot, add water and bring to a boil; add white vinegar.
• 4. Meanwhile in a salad bowl, add frisée lettuce and bacon pieces; toss to combine.
• 5. Make vinaigrette; add sherry vinegar and Dijon mustard to the shallot-garlic mixture; whisk until combined. Slowly emulsify extra virgin olive oil and 1 tbsp. bacon fat by pouring it in a little at a time - if you go too fast, it will separate; season with salt and pepper.
• 6. Pour in half of the dressing over the salad mixture and toss to mix. Add more dressing if desired; spoon salad in serving bowls and set aside.
• 7. Reduce water to medium and stir it to create a vortex (prevents white from spreading out). Crack each egg into individual ramekin and carefully drop each egg into water. Poach 2 at a time for 2 to 2 ½ minutes.
• 8. Using a slotted spoon, remove eggs and place on top of the frisée. Sprinkle on smoked paprika and chopped chives. Serve immediately with a few crostini. Serves 2
• 9. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=--7j7tQhXds