Salade Lyonnaise

Typical Lyonnaise, typically delicious.  A salad that's like breakfast for dinner- easy, uncomplicated and totally filling.


This is my version.


Category:  Dinner, Main Dish OR Entrance

Frenchman Rating:  8/10, Successful



Ingredients 

Salad

• 1/2 butter leaf lettuce, chopped bite size
• 1 cup frisee lettuce
• 1 cup smoked bacon (chopped) and cooked
• 2 roma tomatoes (sliced) or chopped
• 1 small red onion (sliced thin)
• 1 garlic clove (chopped fine)
• 2 eggs

Dressing

• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinaigrette
• 1 tablespoon dijon mustard
• 1 teaspoon sugar
• Salt and pepper to taste

Directions

1. Begin by heating a pan over medium heat, add the bacon once the temperature is reached.
2. While bacon is cooking, insure all lettuce is cleaned and well dried and place in a salad bowl, mixing the arugula or curly endive (aka frisée) and the romaine lettuce.
3. Remove bacon from heat, place on layered paper towels to soak up the oil.
4. Poach all eggs, ensuring it's squishy in the middle, set each aside on a plate. To poach eggs: place about 2-3 cups water into a shallow pan and bring to a boil. Reduce the heat so there are no bubbles. Either break the egg directly (gently) into the hot water, or place in a separate bowl and release into the hot water. Once in the water, use a spoon to lift the white and more water over the egg. Do each egg separately. You can also serve with a sunny-side up fried egg, yolk still squishy, if the poaching does not work.
5. Mix together the dressing ingredients, which will create a mild vinaigrette. Simply whisk the ingredients together in a bowl or shake in an empty glass jar. Adjust according to personal taste.
6. Assemble the salad by the following layers for each plate: 1.5 cup lettuce mixture, 1 teaspoon chopped garlic, sprinkled around lettuce, 1/4 of the roma tomatoes, 1/4 of the chopped onions, 1/4 cup smoked cooked bacon and finally top with the poached or sunny-side fried egg
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7. Serve the vinaigrette on the side, or place about 1/4 of the mixture over the finished salad.
8. Enjoy as an entrance to a meal, or double for a main dish.

Essum ut vivas, bon appetit.