Warm soups and stews are typically what I like to serve during the colder months. However, this Salad Lyonnaise also makes a lovely addition to my seasonal menu.
Traditional French cuisine is earthy, fresh, flavorful and fairly simple to prepare. Classic French food can also be quite hearty – pleasing a table of very hungry diners. This Salad Lyonnaise is both hearty enough for an entrée and light enough to pair with a soup or stew.
Salad Lyonnaise has been tempting taste buds for years and there is a good reason why – crispy bacon and a poached egg set atop fresh greens all tossed in a lovely vinaigrette.
- 8 ounces thick sliced bacon, chopped into smaller pieces
- 1 head frisee lettuce, washed, shaken and lightly chopped
- 1-2 packed cups of baby spinach
- 1 tablespoon finely chopped Italian parsley
- 1 tablespoon finely chopped fresh chives
- 4 eggs
- 2-4 quarts of water, or as needed
- 2 tablespoons distilled white vinegar
- 1 teaspoon salt
- ¼ cup white wine or champagne vinegar
- 1 tablespoon Dijon mustard
- 1 small-medium shallot, finely minced
- ¾ cup good quality extra virgin olive oil
- Salt and pepper to taste