Modern Salade Lyonnaise With Leeks Lardons And Oeuf Mollet Recipes

SALADE LYONNAISE

Salade Lyonnaise image

Here in Lyon, France there are little bouchons everywhere that serve pork as a specialty. One of the entry-meal items is a salad called Salade Lyonnaise. This salad is delicious in flavor and packed with protein. I changed some of the ingredients to reflect a better flavor. Very simple, very French. This makes enough salad for 4 people.

Provided by Snackybits

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

1 cup chopped smoked bacon
4 eggs
1 head romaine lettuce, chopped
2 cloves garlic, finely chopped
2 cups curly endive, chopped
2 roma tomatoes, sliced
1 cup extra virgin olive oil
½ cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon white sugar
2 tablespoons herbes de Provence
salt and pepper to taste
1 small onion, finely chopped

Steps:

Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
Meanwhile, fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl, then gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, then place onto a warm plate.
Divide the romaine lettuce evenly over four plates, and sprinkle with garlic. Top each salad with tomatoes, onion, bacon, and a poached egg.
Whisk together the olive oil, red wine vinegar, Dijon mustard, sugar, herbes de Provence, and salt and pepper in a bowl. Spoon the dressing over the salad, or serve on the side.

Nutrition Facts : Calories 709.4 calories, Carbohydrate 12.5 g, Cholesterol 201.2 mg, Fat 67.5 g, Fiber 3.4 g, Protein 13.7 g, SaturatedFat 11.5 g, Sodium 692.5 mg, Sugar 4.1 g

SALADE LYONNAISE

Salade Lyonnaise image

Whether Lyon ever was the gastronomic capital of France is debatable, but it sure has spawned some great dishes, including salade Lyonnaise, not the most simple salad ever made but 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.

Provided by Mark Bittman

Categories easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 cups torn frisée or other strong-tasting greens, washed and dried
2 tablespoons extra virgin olive oil
About 1/2 pound good slab bacon or pancetta, cut into 1/2-inch cubes
1 shallot, chopped, or 1 tablespoon chopped red onion
2 to 4 tablespoons top-quality sherry vinegar
1 tablespoon Dijon mustard
Salt
4 eggs
Black pepper

Steps:

Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.
If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 22 grams, Carbohydrate 6 grams, Fat 34 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 493 milligrams, Sugar 2 grams, TransFat 0 grams

SALAD LYONNAISE (WARM BACON & EGG SALAD)

Salad Lyonnaise (Warm bacon & egg salad) image

This traditional warm salad looks stunning but is really simple - great for a summer starter or main course

Provided by Barney Desmazery

Categories Dinner, Lunch, Main course, Starter, Supper

Time 50m

Yield Serves 2 as a light main meal

Number Of Ingredients 12

Ingredients

2 tbsp olive oil
200g piece of smoked bacon , diced, or a pack of lardons (see tip)
1 garlic clove , smashed once
175g piece crustless white bread , cubed (see tip)
1 small head of frisée lettuce (see tip)
1 shallot , finely sliced into rings
1 shallot , finely chopped
1 tbsp red wine vinegar
1 tbsp Dijon mustard
3 tbsp olive oil
1 tbsp white wine vinegar
2 eggs , as fresh as they can possibly be

Steps:

Heat 1 tbsp of oil in a large frying pan, then add the bacon and garlic. Sizzle for about 15 mins until the bacon is crisp and brown, then scoop it out with a slotted spoon into a bowl, leaving the garlic and bacon fat in the pan. Throw the bread into the pan and toss in the bacon fat, adding the remaining oil if the pan is dry. Fry the croutons for 5 mins on a low heat, tossing occasionally until golden and crisp, then remove pan from heat.
While the croutons are frying, make the dressing. Whisk the chopped shallot, vinegar, mustard and 1 tbsp water in a small bowl. add the oil gradually to make a thick dressing, season, then set aside. Cut away and keep the lighter lettuce leaves and wash if needed, discarding any of the tough outer leaves.
When all of your ingredients are ready, bring a pan of water to a gentle boil and add the vinegar. Crack the eggs into small bowls then gently lower into the water and poach for 3 mins exactly. Line a plate with kitchen paper and use a slotted spoon to lift the eggs onto the plate (see tip).
Tip most of the croutons, lardons, all the leaves and two-thirds of the dressing into a salad bowl and toss well. Pile the salad high into the middle of two plates and arrange the remaining croutons and lardons around the side of the plates with the shallot rings. Drizzle the rest of the dressing around the outside and, just before serving, top each plate of salad with an egg, then season it.

Nutrition Facts : Calories 839 calories, Fat 60 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 4.84 milligram of sodium

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