Teresa's Recipes
Authentic Salade Lyonnaise
Indulge in a taste of Lyon with this Authentic Salade Lyonnaise. This robust and flavorful salad is a symphony of crisp frisée lettuce, crunchy homemade croutons, hearty bacon, and a perfectly poached egg, all brought together with a tangy Dijon dressing. It's a delightful mix of textures and a hearty, protein-packed dish that serves as a light meal in itself!
Ingredients
- 1/2 teaspoon or to taste Salt
- 1/4 teaspoon or to taste Black pepper
- 1/4 cup Olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons Red wine vinegar
- 4 Large eggs
- 2 cups, cubed Stale bread
- 4 strips Bacon
- 1 head, washed and torn into bite-sized pieces Frisée lettuce
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 375
- Fat: 26g
- Carbs: 22g
- Protein: 15g
- Sodium: 400mg
- Sugar: 2g
Instructions
- Start by cooking the bacon in a skillet over medium heat until it's crispy. Once done, remove the bacon with a slotted spoon and set it aside.
- In the same skillet, add the cubed stale bread. Fry the bread cubes in the bacon fat until they're golden brown and crispy. Once done, remove the croutons from the skillet and set them aside.
- In a large bowl, prepare the dressing by whisking together the red wine vinegar, Dijon mustard, olive oil, salt, and pepper. Mix until well combined.
- Add the frisée lettuce to the bowl with the dressing. Toss the lettuce until it's fully coated in the dressing.
- Divide the dressed lettuce among four plates. Top each plate with an equal amount of the crispy bacon and golden croutons.
- Poach the eggs: bring a pot of water to a gentle simmer, crack an egg into a small bowl, then gently slide the egg into the simmering water. Cook for 4 minutes, then remove with a slotted spoon and place on top of each salad.
- Serve the salads immediately while the egg is still warm. Enjoy this classic French dish!
Tips
- For an extra touch of flavor, you can also add some finely chopped shallots or garlic to the dressing.
- If you don't have frisée lettuce, you can use other types of bitter greens like endive or radicchio.