We are officially in that time of the year again when you start to make delicious salads as your main course meal
Today in the WOT Test Kitchen we are making this beautiful and fresh Lyonnaise Salad.
Salade Lyonnaise is a traditional French salad from Lyon, made with frisée or curly endive, hot bacon, and a freshly poached egg tossed in a Dijon vinaigrette. For our version of the salad, we have used spring mix greens instead which tend to taste less course and bitter compared to frisée or endive.
WOT we love about this salad: You can either serve it as a main course entrée, or split it up into smaller portions and serve as an appetizer salad.
Don’t forget to serve with a beautiful piece of toasted French bread on the side!
- 5 cup spring mix greens, washed and dried
- 3 tbsp extra virgin olive oil
- 1/2 lb slab bacon cut into cubes or thick-cut bacon in small slices
- 1 shallot, chopped, or 1 tablespoon chopped red onion
- 4 tbsp top-quality sherry vinegar or cider vinegar
- 1 tbsp Dijon mustard
- black pepper
- boiling water
- 2 tbsp white vinegar
- 4 eggs, (each raw egg in its own ramekin or separate cup)
- Put spring mix in large salad bowl.
- In a skillet over medium heat, add the olive oil. Add bacon and cook slowly until bacon begins to brown, 5-10 minutes. If you prefer your bacon crispy, continue to cook until bacon is crispy.
- For poaching: While bacon is browning, bring a small pot of water and 2 tablespoons of white vinegar to a gentle boil.
- Back to the skillet: once bacon is hot and at your desired crispiness, add shallot or onion and cook until softened, a minute or two. Add the Sherry or Cider vinegar and mustard to the skillet and turn heat to lowest setting.
- To poach eggs: In gentle water boil, slowly pour each egg into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.
- Pour warm dressing over spring mix greens, greens will slightly wilt. Toss and season greens with salt and pepper to taste.
- Divide the greens into two or four plates and top each portion with one or two eggs depending on if this is an entrée salad or starter. Serve immediately.
All photos by Lorianne DeVita