Description
Salad lyonnaise showcases French culinary elegance with crisp greens, warm bacon, and a perfectly poached egg. Dijon vinaigrette and golden croutons complete this classic bistro dish that will transport you to a Parisian cafe.
Ingredients
Scale
- 4 large eggs
- 1 cup (236 ml) chopped smoked bacon
- 2 cloves garlic, finely chopped
- 1 head romaine lettuce, chopped
- 2 cups curly endive, chopped
- 1 small onion, finely chopped
- 2 roma tomatoes, sliced
- 1 cup (236 ml) extra virgin olive oil
- ½ cup (118 ml) red wine vinegar
- 2 tbsps (30 ml) Dijon mustard
- 2 tbsps (30 g) herbes de Provence
- 1 tsp (5 g) white sugar
- Salt and pepper to taste
Instructions
- Bacon Preparation: Sizzle smoked bacon in a large skillet over medium-high heat until transforming into crispy, golden-brown pieces, approximately 8-10 minutes. Transfer bacon to a paper towel-lined plate to drain excess grease.
- Egg Poaching: Fill a large saucepan with 2-3 inches of water, bringing to a gentle simmer. Add white vinegar. Carefully slide eggs from ramekins into barely bubbling water, poaching 2-3 minutes until whites become opaque while maintaining runny yolk centers. Remove eggs with a slotted spoon and gently pat dry.
- Salad Assembly: Layer chopped romaine lettuce and curly endive across serving plates, sprinkling minced garlic evenly. Strategically arrange sliced roma tomatoes, diced onions, and crispy bacon pieces over the greens. Delicately place a poached egg atop each salad.
- Vinaigrette Creation: Whisk extra virgin olive oil, red wine vinegar, Dijon mustard, granulated sugar, herbes de Provence, kosher salt, and freshly ground black pepper in a mixing bowl until completely emulsified.
- Final Presentation: Drizzle vibrant vinaigrette over composed salads or serve alongside, allowing diners to customize dressing application. Serve immediately to preserve optimal temperature and texture, celebrating the rich, harmonious flavor profile of this classic French-inspired dish.
Notes
- Bacon Crisping Technique: Render bacon slowly over medium-high heat to achieve golden-brown, crispy texture without burning, which ensures maximum flavor and perfect crunch.
- Egg Poaching Pro Tip: Add vinegar to simmering water and use ramekin for precise egg placement, helping egg whites coagulate quickly and maintain a delicate, runny yolk.
- Vinaigrette Emulsion Secret: Whisk dressing ingredients vigorously to create a smooth, well-integrated sauce that coats salad ingredients evenly and enhances overall taste profile.
- Temperature Serving Recommendation: Serve salad immediately after assembling to preserve crisp lettuce texture and ensure warm poached egg maintains its luxurious, soft center.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Appetizer, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 44 g
- Saturated Fat: 7 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 210 mg