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.
I’ve given my Salad Lyonnaise a bit of a contemporary twist by adding in some baby spinach. As always, the poached egg sits atop the salad, just waiting for the pierce of a fork.
This is a salad I serve year round. But I must say it feels the most special during the holiday season. The simplicity of ingredients is fitting for such an indulgent time of year. It almost feels like a light wool shawl encompassing chilled shoulders.
‘Tis a busy time of year and this year is no different. Although I’m not here often enough, I think of you every time I create something new and tasty. I’ve got quite a list of recipes to share in the new year; now to find the time to sit and write!
My sassy gals are home for the holidays and my kitchen is in full work mode. The tree has been trimmed and all the decorations set up and the house smells of oranges and cloves and fresh pine from the Christmas tree. These are the moments I relish. Moments I reflect on throughout the new year and give thanks for all the love and good health in my life. I’m so very grateful for my friends and family – and for each of you that follow this life around my table.
Delicious Wishes and Loads of Love!
Karista
Salad Lyonnaise
Ingredients
For the salad:
- 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
For the poached eggs:
- 4 eggs
- 2-4 quarts of water, or as needed
- 2 tablespoons distilled white vinegar
- 1 teaspoon salt
For the vinaigrette:
- 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
Instructions
- To prepare the vinaigrette, add the vinegar, mustard, shallot and olive oil to a small bowl and whisk vigorously until smooth and emulsified. You can also add the ingredients to a jar, seal with a lid and shake until the vinaigrette is smooth and blended. Season to taste with salt and pepper.
- In a medium skillet over medium heat, add the bacon to the warm skillet and cook the bacon until crispy. Drain the bacon fat and reserve the bacon pieces.
- Toss the frisse with the baby spinach and divide among four plates. Top each plate of greens with the bacon pieces, chopped Italian parsley and chopped chives.
- In a deep pan over medium heat, add 2-4 quarts of water, the distilled vinegar and salt and then bring the water to a gentle simmer. The water should be about 3 inches in depth. Break each egg into a small cup and then gently slide each egg into the simmering water. Cook until the egg whites are opaque, about 2-3 minutes. Remove the eggs from the water with a slotted spoon and transfer them to a paper towel lined plate.
- Top each salad with a poached egg and then drizzle with the French Vinaigrette. Serve immediately.
With the warm weather we have in Florida, this is a terrific salad to serve and still be very festive. Enjoy this beautiful holiday season with your family, Karista. Merry Christmas.
Thank you so much Karen! I hope you’re still in the “warm” zone right now. My sister lives in Orlando and she can’t believe the cold temps. Hope you’re holidays were joyous and delicious! Karista