Salad Lyonnaise

Salad Lyonnaise

Salad Lyonnaise

James Pucos
Prep Time 15 mins
Cook Time 15 mins
Cuisine Mediterranean
Servings 2
Calories 268 kcal


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


Spot the bacon in a large, profound skillet, and cook over medium-high heat, mixing periodically, until uniformly caramelized around 10 minutes. Channel the bacon cuts on a paper towel-lined plate.
Then, fill a heavy pan with 2 to 3 crawls of water and heat to the point of boiling over high heat. Lessen the heat to medium-low, pour in the vinegar, and keep the water at a delicate stew. Break an egg into a little bowl, at that point tenderly slip the egg into the stewing water, holding the pan directly over the outside of the water. Rehash with the rest of the eggs. Cook the eggs till the whites are firm, and the yolks have thickened yet are not hard, 2 1/2 to 3 minutes. Expel the eggs from the water with an opened spoon, touch on a kitchen towel to evacuate overabundance water, at that point place onto a warm plate.
Gap the romaine lettuce equitably more than four plates, and sprinkle with garlic. Top every serving of mixed greens with tomatoes, onion, bacon, and a poached egg.
Whisk the olive oil, Dijon mustard, red wine vinegar, herbs de Provence, and salt and pepper in a bowl mutually. Spoon the dressing over the plate of mixed greens, or serve as an afterthought.
Nutrition Facts (Per Serving): Calories 268, Carbohydrates 24g, Protein 33g, Fat 3g
Keyword Salad Lyonnaise

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