Salade Lyonnaise Recipes

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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

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

LYONNAISE SALAD



Lyonnaise Salad image

A classic French salad of bitter frisee lettuce, crispy bacon lardons, toasted brioche croutons, and a poached egg on top.

Provided by Pete Scherer

Categories     Appetizer     Lunch     Dinner     Entree     Salad

Time 30m

Yield 1

Number Of Ingredients 10

1 small head frisée lettuce
2 ounces brioche bread
4 ounces slab bacon
1 small shallot (diced)
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
Kosher salt (to taste)
Freshly ground pepper (to taste)
1 egg

Steps:

  • Gather the ingredients. Preheat the oven to 300 F.
  • Cut, wash, and dry the frisée lettuce.
  • Cut the brioche into cubes. Bake until browned and almost crispy, about 7 to 10 minutes. When toasted, set aside to cool.
  • Cut the bacon into large lardons, approximately 1/2-inch thick. In a sauté pan over medium heat, fry the lardons until they are golden and the fat has rendered substantially, about 7 to 9 minutes. Remove the lardons and all but 1 tablespoon of the rendered fat. Drain lardons on a paper towel and set aside.
  • Add the diced shallots to the pan with the remaining fat and sauté over low heat until softened, about 2 to 3 minutes. Remove from heat.
  • To a small jar or bottle with a lid, add the oil, vinegar, and mustard. Add the sautéed shallots. Close the jar and shake until emulsified , about 30 to 60 seconds. Add salt and pepper to taste.
  • Add 3 inches of water to a small saucepan and bring to a boil. Add a generous pinch of salt. Reduce heat to a gentle simmer.
  • Gently crack the egg into a small bowl or ramekin, taking care not to break the yolk. Stir the simmering water with a wooden spoon to create a little vortex, then gently tip the egg into the center. Poach the egg for 3 minutes.
  • While the egg is poaching, toss the frisée with the vinaigrette and lardons.
  • Plate with the dressed bacon and frisée on the bottom, followed by the brioche croutons.
  • Remove the egg with a slotted spoon. Allow the egg to drain for a moment in the spoon, then place it atop the salad. Finish with salt and fresh ground pepper. Serve immediately.

Nutrition Facts : Calories 999 kcal, Carbohydrate 43 g, Cholesterol 371 mg, Fiber 6 g, Protein 53 g, SaturatedFat 23 g, Sodium 2607 mg, Sugar 11 g, Fat 68 g, ServingSize 1 serving, UnsaturatedFat 0 g

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

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

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

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

CHEF JOHN'S SALAD LYONNAISE



Chef John's Salad Lyonnaise image

Hailing from Lyon, France, this salad features bitter frisee lettuce (curly endive) and bacon tossed in a shallot and Dijon vinaigrette and topped with a poached egg. Serve with crostini or croutons.

Provided by Allrecipes

Categories     Green Salads

Time 35m

Yield 4

Number Of Ingredients 10

2 heads frisee lettuce
1 tablespoon minced shallots
1 tablespoon Dijon mustard
sea salt and ground black pepper to taste
¼ cup sherry vinegar
½ cup olive oil
8 ounces thick-cut bacon, cut into 1/2-inch pieces
4 large eggs
1 pinch cayenne pepper, or to taste
1 tablespoon chopped fresh chives

Steps:

  • Remove and discard the root ends from each head of frisee lettuce. Chop leaves into 1-inch pieces and transfer to a large salad spinner. Fill with cold water, swish well to remove any dirt and sand, then drain and spin until completely dry. Keep in the refrigerator until ready to use.
  • Whisk shallots, Dijon, salt, pepper, and sherry vinegar together in a large bowl until well combined. Add oil slowly, a little at a time, and continue whisking until dressing is thick and emulsified; set aside.
  • Place bacon in a cold pan over medium heat; cook until crisp, 8 to 10 minutes.
  • While the bacon is cooking, fill a pot with water. Add a pinch of salt and a dash of white vinegar and bring to a simmer.
  • Place 1/4 of the chilled frisee in a mixing bowl. Add 1/4 of the cooked bacon (don't add too much bacon grease, but it's okay to have a little) along with a generous helping of the vinaigrette. Toss with tongs until frisee is thoroughly coated. Transfer to a salad plate or shallow bowl. Repeat to prep the remaining three salads.
  • Drop eggs, one at a time, into the simmering water and let cook, without touching, for 20 to 30 seconds. Nudge them gently with a spoon to make sure they're not stuck on the bottom and continue to cook until whites are set and yolks are runny, 2 to 3 minutes more. Lift each poached egg carefully with a slotted spoon, drain well, and place carefully on a salad, flipping so the yolk is facing down.
  • Sprinkle with cayenne, sea salt, and chives and serve.

Nutrition Facts : Calories 593 calories, Carbohydrate 4.9 g, Cholesterol 224.6 mg, Fat 57.7 g, Fiber 2.4 g, Protein 14 g, SaturatedFat 13.8 g, Sodium 664.4 mg

SALADE LYONNAISE



Salade Lyonnaise image

Categories     Salad     Bacon     Boil

Yield makes 4 servings

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1/4 to 1/2 pound slab bacon, cut into 1/2-inch cubes
1 tablespoon chopped shallot
6 cups mixed salad greens
About 1/4 cup top-quality red wine vinegar
1 teaspoon Dijon mustard
Salt and black pepper to taste
4 Poached Eggs (page 337)
1 cup small Croutons (page 580), optional

Steps:

  • Place the olive oil in a skillet and turn the heat to medium. Add the bacon and cook slowly until it is crisp all over, 10 minutes or more. Add the shallot and cook for a minute or two longer, until the shallot softens. Keep the bacon warm in the skillet.
  • Heat a salad bowl by filling it with hot water and letting it sit for a minute. Dry it and toss in the greens. Add the vinegar and mustard to the skillet and bring just to a boil, stirring. Pour the liquid and the bacon over the greens and season to taste; they shouldn't need much salt.
  • Divide the salad among 4 plates. Top each portion with a poached egg, sprinkle with croutons if you're using them, and serve immediately.

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SALADE LYONNAISE | COOK'S ILLUSTRATED
2020-04-01 1. Cut ½-inch-thick pancetta slice vertically into thirds. 2. Rotate each strip 90 degrees and cut into ¼-inch-wide pieces. Back in the test kitchen, I cut the pancetta into lardons about ¼ inch wide, which I then sautéed in a tablespoon of …
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