Recipe courtesy of Gregory Cuilleron
Episode: Lyon
Lyonnaise Salad (Salade Lyonnaise)
Total:
20 min
Active:
20 min
Yield:
1 serving
Level:
Intermediate
Total:
20 min
Active:
20 min
Yield:
1 serving
Level:
Intermediate
Total:
20 min
Active:
20 min
Yield:
1 serving
Level:
Intermediate

Ingredients

Dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon red wine vinegar
  • 2 shallots, finely sliced
Salad:
  • 10 baby romaine leaves
  • 2 tablespoons crushed croutons
  • 3 1/2 ounces bacon, sliced into 1/4-inch pieces and pan fried
  • 1 soft-poached egg
  • Salt and freshly ground black pepper

Directions

For the dressing: In a mixing bowl, combine the olive oil, mustard, vinegar and shallots, and mix well.

For the salad: Gently coat the lettuce in the dressing, then transfer to a serving plate. Garnish with the croutons and bacon, and then place the poached egg on top. Season with salt and pepper, and serve. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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