Print Page

Salade Lyonnaise
Serves 4

This is my version of a salad I’ve enjoyed on all of my trips to France.

Ingredients:

• 400 grams of slab bacon (use sliced bacon chopped into large pieces if you can’t get slab bacon)
• 4 cups bread cut into 1 inch cubes for croutons
• 8 cups curly endive, or mixed salad greens
• 4 eggs

For the Vinaigrette:

• 2 cloves garlic, minced
• 4 tbsp. red or white wine vinegar
• 2 tbsp. Dijon mustard
• 4 tbsp. olive oil

Dice the slab bacon into ¾ inch cubes. (lardons) Fry over medium heat in a non-stick pan until just crispy. Remove with a slotted spoon and set aside. Add the bread cubes into the pan and toss to coat with the bacon fat, cooking and stirring until crisped. Remove and set aside.

Make the vinaigrette by whisking together the garlic, vinegar and mustard, then adding the olive oil slowly until the mixture emulsifies.

You can either poach the eggs or fry them sunny side up…the idea is to have a runny yolk.

In a large bowl, toss the salad greens with the vinaigrette. Mound some salad on each plate, and top with the lardons, croutons, and finally the egg.