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Prep time
8 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
Today’s Lyonnaise salad recipe is more than just greens, bacon, and eggs combined; with the addition of a simple dressing, they’ve become something much more special. Before jumping to the recipe card, however, here are some words about the background of this fancy-looking and easy-to-make salad.
Lyonnaise is a traditional salad from Lyon, France, and is often considered a staple of Lyon culinary traditions. It is a simple combination of bitter frisée, smoky bacon, and mustard-vinegar dressing, with a topping of poached eggs.
In terms of flavor, this timeless side dish will tick almost every box you can imagine, making it a great go-to appetizer or light brunch.
Visit the link to see more delicious and healthy recipes: https://healthyrecipes101.com/ —Luna Regina
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Ingredients
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1 ounce
white bread (cubed)
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3 ounces
water
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2 tablespoons
white vinegar
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4
medium egg
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1 ounce
bacon
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4 ounces
brown mushrooms (diced)
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1
large egg yolk
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1 tablespoon
traditional Dijon mustard
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1 teaspoon
lemon juice
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1 teaspoon
red wine vinegar
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2 tablespoons
olive oil
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8 ounces
frisée lettuce
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1/4 teaspoon
ground pepper
Directions
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Make the croutons: Bake the cubed 1 oz white bread in an air fryer at 300℉ for 13 minutes.
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Poach the eggs: In a small pot, pour in 3 cups water and 2 tbsp white vinegar and bring the mixture to a gentle simmer. Crack 4 medium egg into a small shallow bowl. Using a slotted spoon, swirl the water and slide the eggs into it. Simmer for about 1 minute until the white is set and the yolk is filmed over. Using a slotted spoon, remove the poached eggs to a bowl of cool water.
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Cook the bacon: In a small pan, add 1 oz bacon, and cook over medium heat for 2 minutes. Remove to a plate and set aside. When completely cooled, chop into small pieces.
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Cook the mushrooms: In the same pan, add 4 oz brown mushrooms and stir fry for 2 minutes. Transfer to a plate.
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Make the dressing: Combine 1 large egg yolk and 1 tbsp Dijon mustard in a small bowl. Whisk until well combined. Then add 1 tsp lemon juice and 1 tsp red wine vinegar and swirl to combine. Pour 2 tbsp olive oil into the mixture.
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Assemble the salad, drizzle the dressing. Serve.
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