Sunday, May 13, 2007

Salad Lyonnaise

This is the perfect brunch salad: poached egg on top of a mixed green salad with bacon, fresh buttered croutons, shallots, and gruyere cheese tossed with a red wine vinegarette. A nice combination that I found posted on Simply Recipes. This is a great salad for company!

I love the poached egg still runny, with the yolk spilling onto the croutons. To poach the eggs, fill a large skillet with water and bring it to a simmer. Add about a teaspoon of vinegar (to help keep the whites together). Crack an egg into a small dish and then slide it into the water. Use a slotted spoon to push the white together if it starts to spread. Cook until desired doneness and remove with slotted spoon. Continue for recipe.

Salad Lyonnaise (Poached Egg and Bacon Salad)

For one serving:

A handful of fresh frisee lettuce, torn into bite sized pieces, or spring mix
2 strips bacon, cooked, cooled, and chopped
1 teaspoon chopped shallots
1 slice French or Italian bread and a little butter to make buttered croutons
1 Poached egg
Gruyere cheese shavings (nice but not necessary)

1 Tbsp olive oil
1 Tbsp wine vinegar
1/2 teaspoon Dijon mustard
Salt and pepper to taste

To make the croutons: Cut a slice of French or Italian bread into cubes. Toast on medium high heat in a small saucepan with a teaspoon of melted butter. Do not stir bread unless to turn to a different side once one side is toasted. OR Butter both sides of bread; cut into one inch cubes and broil until crispy.

Poach egg your favorite way.

Layer the frisée, bacon, shallots, and croutons on a salad plate. In a small jar, mix the olive oil, vinegar, mustard, salt and pepper. Pour dressing over salad. Top with the poached egg.


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