Salad Lyonnaise
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 297
- Total Fat
- 23
- Saturated Fat
- 7
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 13
- Cholesterol
- 155
- Sodium
- 500
- Total: 25 min
- Active: 25 min
Ingredients
Croutons:
8 to 12 pieces of very thin slices (on a bias) of baguette
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Lardons and Dressing:
10 ounces slab bacon, cut into 1/2-inch-thick strips, then cut crosswise into 1/2-inch-thick lardons
1 large shallot, minced
4 teaspoons Dijon mustard
1/2 cup white wine vinegar
Kosher salt and freshly ground black pepper
Poached Eggs:
4 large eggs
Kosher salt
1 tablespoon distilled white vinegar
Assembly:
1 head frisée, washed and dried thoroughly
1 head chicory, washed and dried thoroughly
Kosher salt and freshly ground black pepper
Directions
- Make the croutons: Preheat the oven to 400 degrees F. Arrange the bread in a single layer on a sheet pan. Lightly brush the bread with oil and season with salt and pepper. Toast until crispy and lightly toasted, about 8 minutes. Set aside.
- Make the lardons and dressing: In a heavy-bottomed skillet, add the bacon and enough water to almost cover. Bring to a boil and simmer for about 8 minutes, then drain the water. Continue to cook the bacon until lightly browned and slightly crisped but still tender, 4 to 5 minutes; don’t let it get too crispy. Add the shallots and cook for a minute or two. Add the mustard and vinegar to the pan of lardons and stir until the dressing is emulsified. Keep warm.
- Poach the eggs: Fill a sauté pan three-quarters of the way to the top with water and bring to a boil. Meanwhile, crack each egg into a separate bowl or ramekin. Once the water is boiling, reduce the heat to low so there are just slight bubbles rising to the surface. Add some salt and the vinegar and stir in a circle to create a vortex. Working with one egg at a time, slide each egg gently into the water. When the whites are cooked through, but the yolks are still soft and jiggly, about 4 minutes, transfer the eggs with a slotted spoon to a paper-towel-lined plate.
- Assemble the salad: With scissors, snip the frisée and chicory into 2-inch pieces, leaving 2 inches of the root/core, into a large mixing bowl. Add the lardons and dressing and toss to coat evenly. Pile the salad onto 4 plates and arrange 2 croutons side by side on top of each salad. Place a poached egg on top of the croutons on each plate and season with salt and pepper.