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Lyonnaise Salad

This dish makes a great appetizer or pairs well with a side of fried rice to make it more of a meal.

Lyonnaise Salad | Winni Wanderer


·       1/2-pound thick cut bacon or lardon, cut into 1/2-inch cubes or strips

·       1 small shallot, chopped

·       2 tablespoons good quality sherry vinegar (or whatever vinegar you prefer)

·       1 tablespoon Dijon mustard

·       2 tablespoons olive oil

·       Salt and freshly ground pepper to taste

·       4 cups torn frisée or curly endive, washed and dried

·       2 large eggs, as fresh as possible

·       Optional: shaved Gruyère to taste


1.     Preheat a skillet over medium heat. When hot, add bacon and cook slowly until crisp, about 8 to 10 minutes. Remove with a slotted spoon to a plate lined with paper towels, leaving the bacon fat in the pan.

2.     Add the chopped shallot and sauté in the bacon fat until softened, about 3 minutes. Transfer to a bowl and add mustard, vinegar, salt and pepper. While whisking, slowly drizzle in oil until vinaigrette is emulsified. Add reserved bacon and frisée and toss to combine. Divide into 2 plates.

3.     Bring an inch of salted water to a boil in a saucepan. When boiling, reduce the heat so the water is just simmering, barely bubbling. Crack eggs, one at a time, into a ramekin or small shallow bowl. Using a slotted spoon, swirl water and slide the eggs into the water. Cook until whites are set, and yolk has filmed over, about 3 to 5 minutes. Using a slotted spoon, remove eggs and place on salad. Garnish eggs with salt and pepper.

4.     Add shaved Gruyére, if using, and serve!


Source: “Lyonnaise Salad”. Recipe. N.p. 13 July 2016. Web. 10 Jan. 2024.


Here are a few items for the kitchen that may help with this amazing recipe: Measuring utensils, knife set, skillet, slotted spoon, saucepan, ramekin

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