salad lyonnaise

salad lyonnaise_salad lyonnaise_-2

I have had salad lyonnaise a couple of times. Normally, it’s so acidic, and the croutons are sub-par. But I am reading Mastering the Art of French Eating and am currently on the Lyon–salad lyonnaise chapter. And hearing Ann talk about the salad made me want to try to create a more authentic version of the iconic lunch. And I must say I was so happy with the result. It is a little more involved then your average salad, but it’s French, why would you think it would be simple? I didn’t add and croutons to my salad, they were not needed. But feel free to add if you would like!

Adapted from Mark Bittman

Makes enough for 2

1 small head curly red lettuce

3 strips uncured nitrate-free bacon, cut into small chunks

2 tablespoons yellow mustard

1/4 onion, finely chopped

2 fresh free-range eggs

Wash and dry the lettuce and tear into bite-sized pieces. Cook the bacon. When it’s fully cooked, add the onion, cook until soft (do not drain the bacon grease). Add the mustard stir to combine. Dress the lettuce with the bacon.

Bring a medium pot of water to just under a simmer. Crack the eggs into a small bowl, lay the eggs into the water. Cook just until the whites are set. Arrange the dressed lettuce in your bowls, drain the eggs with a slotted spoon. Put on the egg on the salad. Top with pepper.

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