salad Lyonnaise

Salad Lyonnaise is a great salad said to have originated in Lyon, France.It is a popular bistro menu item worldwide.Normally it is coming with frisee, but other salad greens also can be tried
  There are two varients for the dressing: shallot vinaigrette and dijon vinaigrette
here I am using the shallot dressing but you can try and select any. In my opinion both are simply awsome !!

Salad Lyonnaise 

Salad Lyonnaise

Things we need

2 head frisee, washed and dried
8 strips of good bacon, thick cut
4 eggs
20 thick chunks of baguette
60 ml olive oil or butter
2 clove garlic, pressed

For the dressing:

60 ml sherry or white wine vinegar
45 gm finely chopped shallots
60 ml olive oil
60 gm walnut or hazelnut oil
black pepper and salt,to taste

Now the how to :

1.Fry the bacon until crisp.Make it cool enough to handle  crumble into bite sized pieces,keep aside.
2.Place olive oil or butter in a small skillet and add the garlic.flame should be medium.As soon as the garlic starts to sizzle, add the bread cubes and toss to coat. Toast until crispy and brown and set aside.
3.Whisk the olive oil and vinegar together, when gets a fine mixture, add finely chopped shallots,hazelnut,salt and pepper. Toss with the frisee and divide between four plates.
4.Poach the eggs in gently simmering water for about 3 to 4 minutes and then remove with a slotted spoon.
5.Top each serving of frisee with crumbled bacon,five pieces of bread pices,and poached egg. Sprinkle with a tiny bit of salt, grind over a little of black pepper, and serve

  For Dijon vinaigrette,simply replace shallots to Dijon mustard.Nuts can be avoided to your choice. To make vinaigrette, place the Dijon mustard (30 gm) in a whisking bowl.Add oil while whisking thoroughly. when it is done, continue whisking and add the vinegar, adjust the taste with salt and black pepper

  Thank you





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