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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.
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Poached Egg and Bacon Salad (Salade Lyonnaise)
Ingredients
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2 strips bacon
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1 slice French or Italian bread
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1 teaspoon butter
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1 large poached egg
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1 tablespoon extra virgin olive oil
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1 tablespoon wine vinegar
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1/2 teaspoon Dijon mustard
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Kosher salt and freshly ground pepper, to taste
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Handful fresh frisée lettuce, torn into bite sized pieces
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1 teaspoon chopped shallots
Method
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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.
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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.
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Poach the egg:
Poach egg your favorite way.
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Make the dressing:
In a small jar, mix the olive oil, vinegar, mustard, salt and pepper.
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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.
Devour.
Nutrition Facts (per serving) | |
---|---|
417 | Calories |
31g | Fat |
15g | Carbs |
17g | Protein |
Nutrition Facts | |
---|---|
Servings: 1 | |
Amount per serving | |
Calories | 417 |
% Daily Value* | |
Total Fat 31g | 40% |
Saturated Fat 9g | 43% |
Cholesterol 218mg | 73% |
Sodium 1065mg | 46% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 3g | 11% |
Total Sugars 2g | |
Protein 17g | |
Vitamin C 14mg | 69% |
Calcium 108mg | 8% |
Iron 2mg | 13% |
Potassium 464mg | 10% |
*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. |