on Mar 24, 2015, Updated Jul 27, 2020
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I ran across this recipe in Saveur and I was intrigued for a number of reasons. Named after Lyon, France, I thought it was attractive and sounded like a great salad idea. What really caught my attention though is that the bacon in this salad is boiled. I had never heard of such a thing and knew I had to learn more.
I did a brief search on this technique of preparing bacon, and found this great little video that does a nice job of explaining the method.
Turns out, as the video suggests, bacon that is prepared this way is juicy, tender and full of flavor. The thicker cut provides something you can almost sink your teeth into; a mini-me of ham, if you will.
Perfect for a light, Sunday lunch or for a light weeknight dinner, this salad, whose namesakes is arguably the gastronomical nucleus of France, is composed of the simplest of ingredients: lettuce, eggs, bacon, and mustard. How many times have we articulated that with good food, (and other niceties of life) simple is often best. This salade Lyonaisse provieds yet another example to add to that list. Bon appétit mes amis! -Dan
Other delicious salads
- Apple-Grape Salad with Citrus Vinaigrette
- Mandarin Orange & Blueberry Salad with Citrus Vinaigrette
- Grilled Beet Salad
- Shredded Brussels Sprouts Salad
- 5 slices thick-cut bacon, cut into ½"-strips
- 1 tbsp. fresh lemon juice
- 2 tsp. Dijon mustard
- 1 small shallot, minced
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. extra virgin olive oil
- 8 oz. frisée, torn into bite-size pieces
- 1 tbsp. white wine vinegar
- 4 eggs
- Boil bacon and 1 cup water in a 12" skillet.
- Reduce heat to medium-high; cook until water is evaporated and bacon is crisp, 35–40 minutes. Using a slotted spoon, transfer bacon to paper towels to drain.
- Transfer 3 tbsp. bacon fat to a large bowl. Add lemon juice, mustard, shallot, salt, and pepper. While whisking, slowly drizzle in oil until vinaigrette is emulsified.
- Add reserved bacon and the frisée; toss and divide between 4 plates.
- Boil a 4-quart saucepan of water; add vinegar, reduce heat to medium, and, using a slotted spoon, swirl water.
- Crack eggs, one at a time, into a ramekin, and slide into water; cook until whites are set, about 2 minutes.
- Using a slotted spoon, divide eggs between plates; garnish with more black pepper.
Nutrition information is automatically calculated, so should only be used as an approximation.