Our Salade Lyonnaise features a poached egg atop a tangle of frisée dressed with a sprightly Sherry Vinaigrette to balance the bacon’s rich flavor.
Salade Lyonnaise
Makes 4 servings
Ingredients
- 4 ounces thick-cut bacon, cut into 1-inch pieces
- 2 tablespoons butter
- 1 (4-ounce) package gourmet mushrooms
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 heads frisée, chopped
- Sherry Vinaigrette (recipe follows)
- 4 slices French bread, toasted
- 4 Poached Eggs (recipe follows)
- Garnish: microgreens
Instructions
- In a medium skillet, cook bacon over medium-high heat until browned. Remove from skillet, and let drain on paper towels, reserving drippings. To skillet, add butter, melting in reserved drippings.
- Add mushrooms, and season with salt and pepper. Cook, stirring occasionally, until browned and tender. Remove from heat and set aside.
- In a small bowl, combine frisée, bacon, mushrooms, and desired amount of Sherry Vinaigrette, tossing to combine. Divide salad among 4 plates. Top each serving with 1 crostino and 1 Poached Egg. Garnish with microgreens, if desired. Serve with remaining vinaigrette.
Sherry Vinaigrette
Makes 1 cup
Ingredients
- ¼ cup sherry vinegar
- 1 tablespoon minced shallots
- 1 tablespoon chopped fresh dill
- 1 tablespoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¾ cup olive oil
Instructions
- In a small nonreactive bowl, combine vinegar, shallots, dill, honey, salt, and pepper. Gradually whisk in olive oil until combined. Refrigerate in an airtight container for up to 3 days. Whisk before serving.
Poached Eggs
Makes 4
Ingredients
- 2 teaspoons vinegar
- 4 large eggs, room temperature
Instructions
- In a small saucepan, add water to fill; bring to a boil over medium-high heat. Reduce heat to maintain a gentle simmer. Add vinegar.
- Working with 1 egg at a time, gently crack egg into a small cup. Place cup near surface of hot water, and carefully add egg to water. Turn off heat. Using a slotted spoon, carefully nudge egg white closer to yolk. Cook for about 4 minutes. Using a slotted spoon, remove from pan, and set aside. Repeat with remaining eggs. Serve immediately, or refrigerate in a covered container for up to 2 days.
For more Gallic recipes, see French Cooking & Entertaining 2019, available on newsstands and at Victoriamag.com.
