SALADE LYONNAISE

Salade Lyonnaise image

Whether Lyon ever was the gastronomic capital of France is debatable, but it sure has spawned some great dishes, including salade Lyonnaise, not the most simple salad ever made but one that approaches perfection in a way others do not. The combination of bitter greens (traditionally frisée, though escarole, dandelion, and arugula all work beautifully), crisp bacon, barely cooked eggs and warm vinaigrette is really unbeatable.

Provided by Mark Bittman

Categories easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 9

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Ingredients

4 cups torn frisée or other strong-tasting greens, washed and dried
2 tablespoons extra virgin olive oil
About 1/2 pound good slab bacon or pancetta, cut into 1/2-inch cubes
1 shallot, chopped, or 1 tablespoon chopped red onion
2 to 4 tablespoons top-quality sherry vinegar
1 tablespoon Dijon mustard
Salt
4 eggs
Black pepper

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.)

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 22 grams, Carbohydrate 6 grams, Fat 34 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 493 milligrams, Sugar 2 grams, TransFat 0 grams

*** Explore more Salade Lyonnaise Recipes »

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PHRANXIX GODSON

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This salad is a great way to use up leftover bacon and eggs.

Karim Alamian

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I've made this salad several times and it's always a hit.

Marjan Mia

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This salad is a great way to get your daily dose of vegetables.

Bilkisu Ibrahim

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I'm not a big fan of bacon, so I omitted it from this salad. It was still very good.

Akhter Afghan

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This salad is a great way to use up leftover hard-boiled eggs.

Subash Dhangi

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I love the simplicity of this salad. It's a great way to showcase fresh, seasonal ingredients.

faheem jabbar

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This salad is a great way to get your kids to eat their vegetables.

Robikul Islam

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I've never had this salad before, but it was really good. I'll definitely be making it again.

Parwaiz awan

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This salad is perfect for a summer picnic.

Doris Carr

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I'm not a big fan of lettuce, so I used arugula instead. It was a great substitute.

Niyamatullah Yusuf Bosman

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This salad is a great make-ahead salad. I made it the night before and it was just as good the next day.

Robert Bruce

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I didn't have any croutons on hand, so I used toasted bread cubes instead. They worked just as well.

Zemed Kiflom

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This salad was a bit too salty for my taste. I think I'll reduce the amount of bacon next time.

Muhammad Arfan

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I love the combination of flavors in this salad. The bacon, croutons, and egg add a nice richness to the salad, while the lettuce and tomatoes add a nice freshness.