Salade Lyonnaise

Name: Salade Lyonnaise
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters chopped smoked bacon; 473 milliliters curly endive, chopped; 2 Tbsps Dijon mustard; 4 eggs; 237 milliliters extra virgin olive oil; 2 cloves garlic, finely chopped; 2 Tbsps herbes de Provence; 1 small onion, finely chopped; 118 milliliters red wine vinegar; 2 roma tomatoes, sliced; 1 head romaine lettuce, chopped; 4 servings salt and pepper to taste; 1 teaspoon white sugar

Salade Lyonnaise might be just the side dish you are searching for. This gluten free and dairy free recipe serves 4. One portion of this dish contains around 10g of protein, 13g of fat, and a total of 211 calories. A mixture of onion, curly endive, herbes de provence, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 50 minutes. If you like this recipe, you might also like recipes such as Salade Lyonnaise, Modern Salade Lyonnaise with Leeks, Lardons, and Oeuf Mollet, and Modern Salade Lyonnaise With Leeks, Lardons, and Oeuf Mollet From 'Daniel.

Instructions

Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Drain the bacon slices on a paper towel-lined plate.

Ingredients you will need

Bacon

Equipment you will use

Paper Towels

Meanwhile, fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl, then gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes.

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Vinegar

Water

Egg Yolk

Egg

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Sauce Pan

Bowl

Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, then place onto a warm plate.

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Water

Egg

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Kitchen Towels

Slotted Spoon

Divide the romaine lettuce evenly over four plates, and sprinkle with garlic. Top each salad with tomatoes, onion, bacon, and a poached egg.

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Romaine

Poached Egg

Tomato

Garlic

Bacon

Onion

Whisk together the olive oil, red wine vinegar, Dijon mustard, sugar, herbes de Provence, and salt and pepper in a bowl. Spoon the dressing over the salad, or serve on the side.

Ingredients you will need

Herbes De Provence