Recipes > French Recipes > French Side Dish Recipes
TRADITIONAL FRENCH RECIPE: Yes, this french salad comes straight from the city of Lyon.
There is a very untold stricked rule about the Eggs. Most french people poach them but some fry them. Obviously the right way is to poach them. The fried ones look enticing but it just doesn't taste nor look as elegant.
Salade Lyonnaise is probably not the most simple salad ever, if you count the cooking of the Bacon and the Fat and so on... but it is one that approaches perfection in a way others do not.
The combination of bitter greens (traditionally frisée, though escarole, dandelion, and arugula all work beautifully), crisp bacon, barely cooked eggs and warm vinaigrette is really unbeatable.
Skill Level:  |
Time: 1 Hour |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - In a skillet, boil the Bacon Strips in a cup of water for about 30 minutes over medium eat. Then reduce to low once the Bacon is crisp.
02 - Transfer the Bacon to paper towels to drain.
03 - Transfer the Bacon Fat left behind in the pan to a bowl.
04 - In the meanwhile, boil some water and Vinegar, mix well and reduce the heat to medium.
05 - Add Lemon Juice, Dijon Mustard, Shallot, Salt, and Pepper. Mix to combine.
06 - Pour in the Oil and whisk to combine.
07 - Chop the Frisée into bite-size pieces.
08 - Add in the reserved Bacon and the Frisée. Toss and divide between 4 plates.
09 - Back to the boiling water and Vinegar ( direction 04 ): by now the water should be boiling. Crack the Eggs, one at a time, into a ramekin, and slide them into the boiling Water. Cook until whites are set, about 2 minutes.
10 - Using a slotted spoon, divide the Eggs between plates.
11 - Garnish with more Black Pepper. Serve.
      |
| Written by: Uncut Recipes | Disclaimer |
| YOU MIGHT ALSO LIKE: |
| LATEST RECIPES: |
