Description
Classic French bistro salad Lyonnaise brings crisp greens, warm bacon, and a perfectly poached egg together in a zesty Dijon vinaigrette. Hearty yet elegant, this dish invites you to savor Paris on your plate with rustic simplicity and rich flavors.
Ingredients
Scale
Protein:
- 11 cup chopped smoked bacon
- 4 large eggs
- 1 small onion, finely chopped
Vegetables:
- 1 head romaine lettuce, chopped
- 2 cups curly endive, chopped
- 2 roma tomatoes, sliced
- 2 cloves garlic, finely chopped
Dressing Ingredients:
- 1 cup extra virgin olive oil (236 milliliters)
- ½ cup red wine vinegar (118 milliliters)
- 2 tablespoons Dijon mustard (30 milliliters)
- 1 teaspoon white sugar (5 grams)
- 2 tablespoons herbes de Provence (30 grams)
- Salt and pepper to taste
Instructions
- Render the smoked bacon in a large skillet over medium-high heat, stirring periodically until it transforms into crispy, golden-brown morsels, approximately 8 to 10 minutes. Transfer the bacon pieces onto a paper towel-lined plate to eliminate excess grease.
- Prepare a large saucepan with 2 to 3 inches (5 to 7.5 centimeters) of water, bringing it to a gentle simmer. Introduce a splash of white vinegar to the water. Carefully crack each egg into a small ramekin, then delicately slide them into the barely bubbling liquid. Poach for 2 1/2 to 3 minutes, ensuring the egg whites become opaque and firm while maintaining a luscious, runny yolk center. Extract the eggs using a slotted spoon and gently pat dry with a clean kitchen towel.
- Create the salad foundation by artfully distributing chopped romaine lettuce and curly endive across four individual serving plates. Sprinkle minced garlic evenly over the verdant greens for an aromatic touch.
- Construct the salad layers by arranging sliced roma tomatoes, finely diced onions, and the previously crisped bacon pieces atop the leafy base. Crown each plate with a perfectly poached egg.
- Craft the vinaigrette by whisking extra virgin olive oil, red wine vinegar, Dijon mustard, a pinch of granulated sugar, herbes de Provence, kosher salt, and freshly ground black pepper in a small mixing bowl until thoroughly emulsified.
- Finalize the dish by drizzling the vibrant dressing directly over the composed salads or serving it separately, allowing diners to customize their preferred dressing quantity. Serve immediately and savor the harmonious blend of flavors and textures.
Notes
- Cook bacon slowly to achieve maximum crispiness without burning. The golden edges provide a satisfying crunch that elevates the entire dish.
- Select farm-fresh eggs for the most vibrant, rich poaching results. Fresher eggs hold their shape better and create a more luxurious texture.
- Mix dressing ingredients thoroughly to ensure every bite is perfectly seasoned. Consistent whisking prevents separation and creates a silky smooth coating.
- Chop greens just before serving to maintain their crisp, vibrant appearance. Freshly cut lettuce and endive add a delightful crunch and visual appeal.
- Place poached eggs gently on top of the salad to preserve their delicate, runny yolks. Breaking the yolk creates a natural, rich dressing that blends with the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Appetizer, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 50 g
- Saturated Fat: 8 g
- Unsaturated Fat: 38 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 210 mg