Salade Lyonnaise is a traditional French salad from Lyon, made with frisée or curly endive, hot bacon, and a freshly poached egg.
Not one to have torn up bread with it when one could easily make buttered croutons, I made some croutons for it as well.
Okay, bacon, eggs, and buttered croutons and it counts as a salad? I inhaled it.
Poached Egg and Bacon Salad (Salade Lyonnaise)
2 strips bacon
1 slice French or Italian bread
1 teaspoon butter
1 large poached egg
1 tablespoon extra virgin olive oil
1 tablespoon wine vinegar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground pepper, to taste
Handful fresh frisée lettuce, torn into bite sized pieces
1 teaspoon chopped shallots
Cook the bacon:
Cook two strips of bacon on medium heat until done, about 5 minutes. Remove from heat, let drain of excess fat on a paper towel. Once cool, chop.
Make the croutons:
Cut a slice of French or Italian bread into cubes. Toast on medium high heat in a small saucepan with a teaspoon of melted butter. Do not stir bread unless to turn to a different side once one side is toasted.
Poach the egg:
Poach egg your favorite way.
Make the dressing:
In a small jar, mix the olive oil, vinegar, mustard, salt and pepper.
Assemble the salad:
Layer the frisée, chopped cooked bacon, shallots, and croutons on a salad plate. Pour dressing over salad. Top with the poached egg.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 3g||11%|
|Total Sugars 2g|
|Vitamin C 14mg||69%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|