Salade Lyonnaise with a Hot Bacon Dressing
Salade Lyonnaise is a classic bistro salad where either frisee (curly endive) or dandelion greens are tossed in a hot bacon dressing and topped with poached eggs and croutons. It originated in the city of Lyon, long considered the belly of France. You will find this salad on virtually every bistro in France. The good news is It is simple to make.
Try making this salad with dandelion greens - that’s right you heard me correct. In the old days, people actually planted dandelions in their yards to eat them. Dandelion greens are highly nutritious and an excellent source of vitamin A, C, and K. Loaded with minerals like iron, calcium, magnesium, and potassium. Dandelions are filled with anti-oxidants and reported to fight inflammation, reduce cholesterol, lower blood sugar, and help you lose weight. So instead of spraying chemicals - eat them.
Watch My Video Recipe for Salade Lyonnaise
Note: Read the Full Recipe to Decide How You Cook Your Eggs BEFORE making the recipe.
Classic Salade Lyonnaise with Hot Bacon Dressing
Salade Lyonnaise
PREP: 5 minutes | COOK: 11 minutes | 4 servings
4 ounces slab bacon, cut into 1/4 inch thick strips (lardons)
2 teaspoons plus 1 tablespoon apple cider vinegar, divided
1 tablespoon Dijon mustard (Fallot is the absolute best)
Sea salt and freshly ground black pepper
8 ounces dandelions or frisée (curly endive)
4 large eggs, at room temperature
Cook the bacon until lightly browned over low heat, about 3 to 5 minutes.
In a medium bowl, combine about 4 tablespoons of bacon fat, 2 teaspoons of vinegar, and the mustard. whisking constantly, until everything is incorporated. Season with salt and pepper to taste. Add the bacon and dandelion greens and toss until mixed and coated with the dressing.
Divide the salad between 4 plates. Top with egg and serve.
TIP: This salad is fantastic with the addition of boiled potatoes or toasted brioche croutons.
How to Cook a 63 Degree Egg
So you bought yourself a home immersion circulator and you want a really easy dish to conquer before moving onto more serious proteins. Give this simple egg preparation a try to up your game instantly, or at least in 1 hour.
Drop 6 farm-fresh eggs into a pot of water with your Anova Precision Cooker (circulator) set to 145 degrees Fahrenheit (roughly 63 degrees Celsius). Cook for 1 hour. When they are done crack them into a bowl and eat the creamiest egg of your life. Really, That’s it!
How to Poach an Egg
In a large saucepan over medium-high heat, bring 2 quarts of water and the remaining 1 tablespoon of vinegar to a rapid boil. Crack the eggs, one at a time, into a ramekin, adding each to the water. Reduce the heat to medium-low and poach the eggs until the whites are set, 3 to 4 minutes. Using a slotted spoon, place an egg on top of each salad and serve.
