Salade Lyonnaise Best Recipes

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SALADE LYONNAISE

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Salade Lyonnaise image

Here in Lyon, France there are little bouchons everywhere that serve pork as a specialty. One of the entry-meal items is a salad called Salade Lyonnaise. This salad is delicious in flavor and packed with protein. I changed some of the ingredients to reflect a better flavor. Very simple, very French. This makes enough salad for 4 people.

Provided by Snackybits

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients:

  • 1 cup chopped smoked bacon
  • 4 eggs
  • 1 head romaine lettuce, chopped
  • 2 cloves garlic, finely chopped
  • 2 cups curly endive, chopped
  • 2 roma tomatoes, sliced
  • 1 cup extra virgin olive oil
  • ½ cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon white sugar
  • 2 tablespoons herbes de Provence
  • salt and pepper to taste
  • 1 small onion, finely chopped

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.

Nutrition Facts : Calories 709.4 calories, Carbohydrate 12.5 g, Cholesterol 201.2 mg, Fat 67.5 g, Fiber 3.4 g, Protein 13.7 g, SaturatedFat 11.5 g, Sodium 692.5 mg, Sugar 4.1 g

SALADE LYONNAISE

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Salade Lyonnaise image

Whether Lyon ever was the gastronomic capital of France is debatable, but it sure has spawned some great dishes, including salade Lyonnaise, not the most simple salad ever made but one that approaches perfection in a way others do not. The combination of bitter greens (traditionally frisée, though escarole, dandelion, and arugula all work beautifully), crisp bacon, barely cooked eggs and warm vinaigrette is really unbeatable.

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients:

  • 4 cups torn frisée or other strong-tasting greens, washed and dried
  • 2 tablespoons extra virgin olive oil
  • About 1/2 pound good slab bacon or pancetta, cut into 1/2-inch cubes
  • 1 shallot, chopped, or 1 tablespoon chopped red onion
  • 2 to 4 tablespoons top-quality sherry vinegar
  • 1 tablespoon Dijon mustard
  • Salt
  • 4 eggs
  • Black pepper

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.)

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 22 grams, Carbohydrate 6 grams, Fat 34 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 493 milligrams, Sugar 2 grams, TransFat 0 grams

SALAD LYONNAISE

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Salad Lyonnaise image

This is my go-to recipe for an easy entree salad. My French cookbook advises to use Frisee lettuce, but I just use a Mesclun mix. I have yet to find Frisee that has a good flavor, but I have been told that a very white head is superb. I don't measure the amount of white vinegar I use in poaching the eggs, but just add a short "glug." I love the flavor of bacon with all of its glory in the "drippings." But to decrease the amount of animal fat in this recipe, I replace most of the drippings with olive oil and find that I still get all the flavor of the bacon from the browned bits that remain. (The fat in the egg yolk is a very healthy fat) This recipe can serve 2, but usually this is a solo dinner for me.

Provided by French Terrine

Categories     Pork

Time 30m

Yield 1 serving(s)

Number Of Ingredients 11

Ingredients:

  • 4 cups mesclun, washed and drained
  • 8 slices baguette, thinly sliced
  • 1 garlic clove, crushed slightly
  • 3 -4 tablespoons extra virgin olive oil
  • 1/2 red onion, sliced thinly
  • 4 teaspoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white vinegar
  • 1 -2 egg, for poaching
  • 2 slices bacon
  • salt and pepper

Steps:

  • Heat 2--3 Tablespoons olive oil and garlic clove until hot.
  • Fry baguette slices making crouton and drain on paper towels. Pour off the oil, discarding garlic, and save oil for another use, like frying crouton for future salads, if desired. Wipe skillet clean with a paper towel.
  • Fry bacon in skillet until crisp and drain on paper towel.
  • You can either drain off the bacon grease and saute onion slices in remaining olive oil. Or you can saute onion in the bacon grease. Either way, let the browned bits from bacon remain in your skillet and saute onion until softened.
  • Meanwhile heat water to simmering in a medium sized saucepan. Water should only be simmering, not boiling. Add a touch of salt and some white vinegar. The vinegar helps the eggs hold their shape in the simmering water.
  • Break eggs into a saucer, one at a time, and gently slide into simmering water. Allow to simmer until desired doneness and whites are set. For an oozing yolk, it takes just under 3 minutes.
  • Using a slotted spoon, remove eggs from simmering water and drain on paper towels.
  • While eggs are draining, complete making the dressing. Add the red wine vinegar and Dijon mustard to the warmed onions and combine well, scraping up any browned bits on the bottom of the skillet. Add salt and pepper to taste. (Salt is essential for the dressing).
  • Stir in crouton, then add in the lettuce to wilt ever so slightly.
  • Serve up in a large bowl, topping with crumbled bacon and poached eggs.

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