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Salade Lyonnaise Recipe


Salade Lyonnaise

My favorite salad dressing is the yolk from a perfectly poached egg, especially if the greens are on the bitter side.  Salade Lyonnaise is traditionally made with a light-green lettuce known as curly endive or chicory (frisée in France) with a strong crunch and stronger bite. Mellow its sharpness by cutting it with mixed greens for a well-rounded salad perfect for any meal of the day.

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For the dressing:

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • Pinch of sea salt
  • ½ teaspoon freshly-ground pepper

For the salad:

  • 2 eggs
  • ¼ pound uncured bacon, cut crosswise into ½-inch strips
  • 1 cup mixed salad greens
  • 1 cup curly endive
  • Truffle oil, for garnish



For the dressing:

Combine all of the ingredients and whisk together. Set aside. 

For the salad:

Crack eggs into separate small bowls. Boil water in a medium pot filled halfway. When boiling, reduce heat to medium, swirl water several times around with a wooden spoon and gently slip one egg into the whirlpool. Allow to cook for 2-3 minutes or until white is set, then carefully remove with a slotted spoon and drain on a paper towel. Repeat with second egg. Set aside. 

Fry the bacon pieces in a medium cast-iron skillet over medium heat until crisp, about 8 minutes; Transfer to paper towels and set aside. Combine greens in a large bowl and toss with dressing to coat.

Plate in the following order: Greens, egg, bacon. Garnish with a few grinds of black pepper and a drizzle of truffle oil.