Bacon And Egg Salad (lyonnaise-style Salade Lyonnaise)

Bacon and Egg Salad, also known as Salade Lyonnaise, is a classic dish from Lyonnaise cuisine. This salad features crispy bacon, poached eggs, and a tangy vinaigrette dressing, creating a delightful combination of flavors and textures.

Bacon And Egg Salad (lyonnaise-style Salade Lyonnaise)

Ingredients

  • 4 large eggs
  • 8 slices of bacon
  • 1 head of frisée lettuce, torn into bite-sized pieces
  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. In a large skillet, cook the bacon over medium heat until crispy. Remove from the skillet and drain on paper towels. Keep the bacon fat in the skillet.
  2. While the bacon is cooking, prepare the vinaigrette by whisking together the red wine vinegar, Dijon mustard, and olive oil. Season with salt and pepper to taste.
  3. Bring a pot of water to a simmer. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach the eggs for 3-4 minutes until the whites are set but the yolks are still runny.
  4. In a large bowl, toss the torn frisée lettuce with the vinaigrette. Divide the dressed lettuce among 4 plates.
  5. Crumble the crispy bacon over the dressed lettuce on each plate.
  6. Top each salad with a poached egg and season with additional salt and pepper if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
15g
Fat
25g
Carbohydrates
10g

Supplies

Large skillet Whisk Large bowl Pot for poaching eggs

Tools

Sharp knife Cutting board

Serving suggestions

Serve the Bacon and Egg Salad with crusty French bread and a glass of white wine for a delightful meal.

Tips & tricks

For a variation, you can add croutons or sautéed mushrooms to the salad for extra flavor and texture.

Cost

$10