Salade Lyonnaise

A magnificent brunch or lunch item.  You can prepare most of the components ahead of time and just toast the bread and make the eggs at the last minute.  This lovely classic recipe comes from the city of Lyon, France.  What a great gift to the world.  Indulge!

4 tablespoons medium intensity Unflavored Extra Virgin Olive Oil

2 tablespoons Pinot Noir Wine Vinegar, Premium A White Balsamic Vinegar or Neapolitan Herb Balsamic Vinegar

2 teaspoons finely minced shallot

1 small clove garlic, finely mined or grated

2 teaspoons sugar

1 1/2 tablespoons Dijon mustard

4-5 thick slices of bacon

16 somewhat thick baguette slices

8 eggs

2 tablespoon white vinegar

Salad greens for 4 people.  Frisee' is the classic green, but I've added spinach and Romaine, among other choices.

Combine the olive oil, Pinot Noir Vinegar, shallots, garlic, sugar and mustard in a container with a tight-fitting cover.  Shake vigorously until well combined.  This can be made a day ahead if you wish.

Place your greens on individual bowls or plates and keep chilled.

 

Cut the bacon in dice-sized cubes and saute in a skillet until done.  Set aside the bacon while retaining the bacon fat in the pan.  Toast the baguette slices in the bacon fat.  Remove and keep warm.

 

Fill a medium to large size saucepan halfway with water; bring to a bowl and reduce to a simmer.  Add the white vinegar.  Very gently crack an egg and slide into the water carefully; repeat.  You can usually do 3 at a time.  Let cook 4-5 minutes and the lift out with a slotted spoon and let drain on paper towels.  Keep warm while you make the rest of the eggs.

When ready to serve, gently place two eggs on each salad and sprinkle with the bacon.  Place 2 slices of toast on each plate and drizzle some of the dressing on top.  Serve the remaining dressing in a dish for guests to add more.

Serves 4.

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