Best 5 Salade Lyonnaise Recipes

SALADE LYONNAISE

Steps:

• Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
• Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.
• If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)

SALADE LYONNAISE

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Meanwhile, fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl, then gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, then place onto a warm plate.
• Divide the romaine lettuce evenly over four plates, and sprinkle with garlic. Top each salad with tomatoes, onion, bacon, and a poached egg.
• Whisk together the olive oil, red wine vinegar, Dijon mustard, sugar, herbes de Provence, and salt and pepper in a bowl. Spoon the dressing over the salad, or serve on the side.

SALADE LYONNAISE

Steps:

• Directions 1.Tear the frisée into bite-sized pieces and soak it in cold water for at least 10 minutes. This crisps the frisée giving it more structure. Drain the frisée and run it through a salad spinner to dry thoroughly. 2.Prepare 4 poached eggs. Cut the croissants in half and toast until browned and very crisp. 3.Cut the lardon into thick batons and add to a frying pan along with the olive oil. Fry over medium heat until the lardon are nicely browned. Transfer the lardon to a plate, and then add the shallots to the pan. 4.Fry the shallots until the just start turning brown and are very fragrant. Add the vinegar, mustard, honey and salt, and whisk the mixture together to create an emulsion. Add the parsley. 5.Put the frisée into a bowl along with the lardon and pour the warm dressing over the salad. Toss to coat. 6.To plate, put a croissant on the plate, cover with the salad, then top with a poached egg. Serve immediately with some fresh ground pepper. Yield: 4 servings

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

MODERN SALADE LYONNAISE WITH LEEKS, LARDONS, AND OEUF MOLLET

Steps:

• Submerge the chicken livers in the milk and soak overnight in the refrigerator. Strain and pat dry with a paper towel.
• Bring a large pot of salted water to a boil. Submerge the eggs and boil for 6 minutes. Strain and peel the eggs under cold running water.
• Thinly slice 1 carrot and cut the slices into thin julienne.
• Peel the tough outer leaves from the leeks and halve them lengthwise, starting 1/2 inch from their base to keep them intact. Rinse them with cold water to wash any sand from their layers. Bunch the leeks and tie together with butcher's twine. Place in a large pot with the remaining carrots, the bay leaf, and thyme and cover with cold salted water. Bring to a simmer and cook for 20 minutes, or until the carrots are tender. Strain, and discard the thyme and bay leaf.
• Transfer the carrots to a blender with 5 tablespoons water, the mustard, and vinegar. Puree until smooth, then stream in the olive oil until emulsified. Season with salt and pepper.
• Untie the leeks, pat dry with paper towels, and brush them with carrot dressing; sprinkle with salt and pepper.
• In a large sauté pan over medium heat, sear the bacon on both sides until crispy, about 6 minutes total. Strain off all but 1 tablespoon fat, transfer the bacon to a cutting board, and cut the strips crosswise into 1/2-inch pieces. Season the chicken livers on all sides with salt and pepper. Return the sauté pan with the bacon fat to high heat and add the livers in a single layer. Sear the livers on both sides until cooked through but still light pink in the center, about 5 minutes total. Scoop onto a cutting board and slice the livers in half.
• Spoon the carrot vinaigrette into the center of 6 salad plates and top each with a fanned-out seasoned leek and 1 egg. Divide the bacon, chicken livers, julienned carrot, and chives on top.