Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Escarole Lyonnaise
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 344
- Total Fat
- 25 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 197 milligrams
- Sodium
- 795 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 4 grams
- Sugar
- 2 grams
- Protein
- 13 grams
Lyonnaise salad gets a delightful twist when made with escarole, bringing a slightly bitter, robust character to this classic French dish. The escarole’s sturdy leaves hold up beautifully to the warm tomato-shallot vinaigrette, which is traditionally made with rendered bacon fat, shallots and a splash of vinegar for tang; we added chopped tomato for an extra umami boost. Topped with crispy bacon lardons and a perfectly poached egg, the salad becomes a rich, savory experience, with the escarole adding texture and depth that contrasts nicely with the creamy yolk and salty bacon. This version is ideal for cooler months or when you want a salad that feels both elegant and satisfying.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 344
- Total Fat
- 25 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 197 milligrams
- Sodium
- 795 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 4 grams
- Sugar
- 2 grams
- Protein
- 13 grams
Ingredients
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Directions
- Preheat the oven to 400 degrees F. Bring a large pot of water to a boil, then reduce to a simmer. Toss the baguette with 1 tablespoon olive oil and season with salt and pepper. Spread on a baking sheet and bake until golden brown and crisp, 5 to 7 minutes; remove from the oven and let the croutons cool completely.
- Meanwhile, cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate with a slotted spoon, leaving the fat in the skillet; pour off all but about 1 tablespoon fat. Add the shallot to the skillet and cook, stirring, until translucent, about 1 minute. Add the tomato and cook, stirring occasionally, until just softened, about 2 minutes. Remove from the heat and stir in the remaining 3 tablespoons olive oil, the vinegar, mustard and a pinch each of salt and pepper. Stir in 3 tablespoons parsley and let the vinaigrette cool.
- One at a time, crack each egg into a small bowl and gently tip into the simmering water. Poach until the whites are cooked through but the yolks are still runny, 2 to 4 minutes. Remove with a slotted spoon to a paper towel–lined plate; season with salt and pepper.
- Toss the escarole in a large bowl with the vinaigrette; season with salt and pepper. Divide among plates and top with the bacon, croutons and poached eggs. Sprinkle with the remaining 1 tablespoon chopped parsley.
