Summer Salad Staple: Salade Lyonnaise

Light Summer Meals: Salad Lyonnaise

Salads are the perfect addition to your favorite summer meals, and we think that a salade Lyonnaise is the ideal way to Frenchify your summer recipes. Native to Lyon, the salade Lyonnaise is featured in every bouchon, Lyon’s famous outdoor eateries, and we think that you’ll love it too. 

Ingredients 

• 4 cups torn frisée or other strong-tasting greens, washed and dried
• 2 tablespoons extra virgin olive oil
• About 1/2 pound of 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

Instructions 

1. Place greens in large salad bowl

Skillet for dressing

     1.Put olive oil in skillet over medium heat

1. Cook bacon for about 10 min until crispy 
2. Add shallots/ onions and cook until softened 
3. Add vinegar and mustard to the skillet 
   1. Stir often and bring just to a boil 

Skillet for eggs

1. Bring about an inch of salted water to a boil in your deep skillet 
2. Lower heat to barely bubbling
3. One by one, break eggs into a bowl and slip them into the water
4. Cook eggs for 3-5 min 
5. Wait for the white to set and the yolk to film
6. Take out and place on a paper towel

Plating prep

1. Gently reheat dressing if necessary 
2. Pour over greens
3. Toss and season with salt and pepper 
4. Top each serving with an egg