Salade Lyonnaise Lyonnaise Salad Recipes

SALAD LYONNAISE (WARM BACON & EGG SALAD)

Steps:

• Heat 1 tbsp of oil in a large frying pan, then add the bacon and garlic. Sizzle for about 15 mins until the bacon is crisp and brown, then scoop it out with a slotted spoon into a bowl, leaving the garlic and bacon fat in the pan. Throw the bread into the pan and toss in the bacon fat, adding the remaining oil if the pan is dry. Fry the croutons for 5 mins on a low heat, tossing occasionally until golden and crisp, then remove pan from heat.
• While the croutons are frying, make the dressing. Whisk the chopped shallot, vinegar, mustard and 1 tbsp water in a small bowl. add the oil gradually to make a thick dressing, season, then set aside. Cut away and keep the lighter lettuce leaves and wash if needed, discarding any of the tough outer leaves.
• When all of your ingredients are ready, bring a pan of water to a gentle boil and add the vinegar. Crack the eggs into small bowls then gently lower into the water and poach for 3 mins exactly. Line a plate with kitchen paper and use a slotted spoon to lift the eggs onto the plate (see tip).
• Tip most of the croutons, lardons, all the leaves and two-thirds of the dressing into a salad bowl and toss well. Pile the salad high into the middle of two plates and arrange the remaining croutons and lardons around the side of the plates with the shallot rings. Drizzle the rest of the dressing around the outside and, just before serving, top each plate of salad with an egg, then season it.

SALADE LYONNAISE

Steps:

• Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
• Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.
• If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)

LYONNAISE SALAD

Steps:

• Gather the ingredients. Preheat the oven to 300 F.
• Cut, wash, and dry the frisée lettuce.
• Cut the brioche into cubes. Bake until browned and almost crispy, about 7 to 10 minutes. When toasted, set aside to cool.
• Cut the bacon into large lardons, approximately 1/2-inch thick. In a sauté pan over medium heat, fry the lardons until they are golden and the fat has rendered substantially, about 7 to 9 minutes. Remove the lardons and all but 1 tablespoon of the rendered fat. Drain lardons on a paper towel and set aside.
• Add the diced shallots to the pan with the remaining fat and sauté over low heat until softened, about 2 to 3 minutes. Remove from heat.
• To a small jar or bottle with a lid, add the oil, vinegar, and mustard. Add the sautéed shallots. Close the jar and shake until emulsified , about 30 to 60 seconds. Add salt and pepper to taste.
• Add 3 inches of water to a small saucepan and bring to a boil. Add a generous pinch of salt. Reduce heat to a gentle simmer.
• Gently crack the egg into a small bowl or ramekin, taking care not to break the yolk. Stir the simmering water with a wooden spoon to create a little vortex, then gently tip the egg into the center. Poach the egg for 3 minutes.
• While the egg is poaching, toss the frisée with the vinaigrette and lardons.
• Plate with the dressed bacon and frisée on the bottom, followed by the brioche croutons.
• Remove the egg with a slotted spoon. Allow the egg to drain for a moment in the spoon, then place it atop the salad. Finish with salt and fresh ground pepper. Serve immediately.

SALADE LYONNAISE ~ LYONNAISE SALAD

Steps:

• 1. In a cold saucepan, add bacon and turn the heat to medium; cook until crispy, about 8 to 10 minutes. Turn off the heat and remove with a slotted spoon to a plate lined with paper towels; set aside.
• 2. Add shallots and garlic; sauté for 30 seconds. Drain bacon fat and shallot/garlic mixture into a fine sieve sitting over a measuring cup. Transfer the shallot-garlic mix to a bowl and set aside to cool off a little.
• 3. In a medium pot, add water and bring to a boil; add white vinegar.
• 4. Meanwhile in a salad bowl, add frisée lettuce and bacon pieces; toss to combine.
• 5. Make vinaigrette; add sherry vinegar and Dijon mustard to the shallot-garlic mixture; whisk until combined. Slowly emulsify extra virgin olive oil and 1 tbsp. bacon fat by pouring it in a little at a time - if you go too fast, it will separate; season with salt and pepper.
• 6. Pour in half of the dressing over the salad mixture and toss to mix. Add more dressing if desired; spoon salad in serving bowls and set aside.
• 7. Reduce water to medium and stir it to create a vortex (prevents white from spreading out). Crack each egg into individual ramekin and carefully drop each egg into water. Poach 2 at a time for 2 to 2 ½ minutes.
• 8. Using a slotted spoon, remove eggs and place on top of the frisée. Sprinkle on smoked paprika and chopped chives. Serve immediately with a few crostini. Serves 2
• 9. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=--7j7tQhXds

SALADE LYONNAISE

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• 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. 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.
• Divide the romaine lettuce evenly over four plates, and sprinkle with garlic. Top each salad with tomatoes, onion, bacon, and a poached egg.
• 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.