Salade Lyonnaise Food

SALADE LYONNAISE

Steps:

• Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
• Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.
• If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)

SALAD LYONNAISE (WARM BACON & EGG SALAD)

Steps:

• Heat 1 tbsp of oil in a large frying pan, then add the bacon and garlic. Sizzle for about 15 mins until the bacon is crisp and brown, then scoop it out with a slotted spoon into a bowl, leaving the garlic and bacon fat in the pan. Throw the bread into the pan and toss in the bacon fat, adding the remaining oil if the pan is dry. Fry the croutons for 5 mins on a low heat, tossing occasionally until golden and crisp, then remove pan from heat.
• While the croutons are frying, make the dressing. Whisk the chopped shallot, vinegar, mustard and 1 tbsp water in a small bowl. add the oil gradually to make a thick dressing, season, then set aside. Cut away and keep the lighter lettuce leaves and wash if needed, discarding any of the tough outer leaves.
• When all of your ingredients are ready, bring a pan of water to a gentle boil and add the vinegar. Crack the eggs into small bowls then gently lower into the water and poach for 3 mins exactly. Line a plate with kitchen paper and use a slotted spoon to lift the eggs onto the plate (see tip).
• Tip most of the croutons, lardons, all the leaves and two-thirds of the dressing into a salad bowl and toss well. Pile the salad high into the middle of two plates and arrange the remaining croutons and lardons around the side of the plates with the shallot rings. Drizzle the rest of the dressing around the outside and, just before serving, top each plate of salad with an egg, then season it.

SALAD LYONNAISE

Steps:

• Heat 2--3 Tablespoons olive oil and garlic clove until hot.
• Fry baguette slices making crouton and drain on paper towels. Pour off the oil, discarding garlic, and save oil for another use, like frying crouton for future salads, if desired. Wipe skillet clean with a paper towel.
• Fry bacon in skillet until crisp and drain on paper towel.
• You can either drain off the bacon grease and saute onion slices in remaining olive oil. Or you can saute onion in the bacon grease. Either way, let the browned bits from bacon remain in your skillet and saute onion until softened.
• Meanwhile heat water to simmering in a medium sized saucepan. Water should only be simmering, not boiling. Add a touch of salt and some white vinegar. The vinegar helps the eggs hold their shape in the simmering water.
• Break eggs into a saucer, one at a time, and gently slide into simmering water. Allow to simmer until desired doneness and whites are set. For an oozing yolk, it takes just under 3 minutes.
• Using a slotted spoon, remove eggs from simmering water and drain on paper towels.
• While eggs are draining, complete making the dressing. Add the red wine vinegar and Dijon mustard to the warmed onions and combine well, scraping up any browned bits on the bottom of the skillet. Add salt and pepper to taste. (Salt is essential for the dressing).
• Stir in crouton, then add in the lettuce to wilt ever so slightly.
• Serve up in a large bowl, topping with crumbled bacon and poached eggs.

SALAD LYONNAISE

Steps:

• In medium mixing bowl, vigorously whisk grapeseed oil and Banyuls vinegar until well combined. Add shallot and ¼ teaspoon salt. Set aside. Over medium heat, melt butter in sauté pan. Add bacon, and cook until dark and crisp. Set aside. Blend avocado, arugula, garlic, Champagne vinegar, fines herbes and ½ teaspoon salt on high until smooth. Spread on bottoms of six large, shallow bowls. Toss lettuce with oil vinegar mixture, and distribute evenly among bowls. Top with bacon and eggs. Sprinkle sea salt and Espelette pepper atop, to taste. Serves 6.

LYONNAISE SALAD

Steps:

• Wash and drain the lettuce and chop the leaves that are quite big, leave the rest as they are (you don't want them to get too small).
• Fry the pancetta or bacon and dry on kitchen towel to remove excess oil.
• To make the vinaigrette (best make this before frying the pancetta): slowly pour olive oil over the mustard, stirring thoroughly, so that you obtain a creamy, mayo-like consistence.
• Add vinegar, again, pouring slowly and mixing (you can taste the mixture at this point, to make sure it is not too vinegary for you).
• Add sugar and salt, mix thoroughly, and voila!
• To serve, put the lettuce leaves on a big plate and pour some vinaigrette over them.
• Put some fried pancetta on top, as well as one poached egg per person (if you prefer, you can fry the eggs sunny side up).
• Pour a little more vinaigrette, garnish with bread croutons, or serve with toast on the side.
• Make sure you have enough vinaigrette to leave on the table, so that people can have some more if they like.
• Variation: you can substitute some (or all) of the iceberg lettuce leaves with other types of lettuce or with spinach leaves. Allow enough per person to fill a big plate with a little mound, but make sure you don't go overboard either.

LYONNAISE SALAD

Steps:

• Gather the ingredients. Preheat the oven to 300 F.
• Cut, wash, and dry the frisée lettuce.
• Cut the brioche into cubes. Bake until browned and almost crispy, about 7 to 10 minutes. When toasted, set aside to cool.
• Cut the bacon into large lardons, approximately 1/2-inch thick. In a sauté pan over medium heat, fry the lardons until they are golden and the fat has rendered substantially, about 7 to 9 minutes. Remove the lardons and all but 1 tablespoon of the rendered fat. Drain lardons on a paper towel and set aside.
• Add the diced shallots to the pan with the remaining fat and sauté over low heat until softened, about 2 to 3 minutes. Remove from heat.
• To a small jar or bottle with a lid, add the oil, vinegar, and mustard. Add the sautéed shallots. Close the jar and shake until emulsified , about 30 to 60 seconds. Add salt and pepper to taste.
• Add 3 inches of water to a small saucepan and bring to a boil. Add a generous pinch of salt. Reduce heat to a gentle simmer.
• Gently crack the egg into a small bowl or ramekin, taking care not to break the yolk. Stir the simmering water with a wooden spoon to create a little vortex, then gently tip the egg into the center. Poach the egg for 3 minutes.
• While the egg is poaching, toss the frisée with the vinaigrette and lardons.
• Plate with the dressed bacon and frisée on the bottom, followed by the brioche croutons.
• Remove the egg with a slotted spoon. Allow the egg to drain for a moment in the spoon, then place it atop the salad. Finish with salt and fresh ground pepper. Serve immediately.

LYONNAISE SALAD ~ LA SALADE LYONNAISE

Steps:

• Chop the garlic and fry in a little oil in a frying pan until it flavors the oil.
• Remove from the pan. Or you can simply rub a cut garlic clove around the pan before you fry the bread.
• Fry the bread cubes until crisp and golden.
• Remove and keep warm.
• Place the bacon in the pan and cook for about two minutes.
• Add the vinegar and mustard and boil until it has reduced to about a third.
• Pour this over the salad leaves and toss a little.
• Boil some water in a pan (just enough to cover the eggs) to which you have added about a tablespoon of vinegar (don't overdo this, or the eggs will taste strongly of vinegar).
• Allow to simmer.
• Crack each egg into a small bowl before sliding into the simmering water.
• Poach for about 3 minutes until just set - the yolk should be still slightly runny.
• To serve, arrange the salad leaves with the bacon and mustard dressing on plates and place a poached egg on top of each.
• Sprinkle with the golden croutons and serve your Lyonnaise salad immediately.

SALADE LYONNAISE

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Meanwhile, fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl, then gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, then place onto a warm plate.
• Divide the romaine lettuce evenly over four plates, and sprinkle with garlic. Top each salad with tomatoes, onion, bacon, and a poached egg.
• Whisk together the olive oil, red wine vinegar, Dijon mustard, sugar, herbes de Provence, and salt and pepper in a bowl. Spoon the dressing over the salad, or serve on the side.

SALADE LYONNAISE

Steps:

• Place the olive oil in a skillet and turn the heat to medium. Add the bacon and cook slowly until it is crisp all over, 10 minutes or more. Add the shallot and cook for a minute or two longer, until the shallot softens. Keep the bacon warm in the skillet.
• Heat a salad bowl by filling it with hot water and letting it sit for a minute. Dry it and toss in the greens. Add the vinegar and mustard to the skillet and bring just to a boil, stirring. Pour the liquid and the bacon over the greens and season to taste; they shouldn't need much salt.
• Divide the salad among 4 plates. Top each portion with a poached egg, sprinkle with croutons if you're using them, and serve immediately.