salade lyonnaise ~ lyonnaise salad

How To Make salade lyonnaise ~ lyonnaise salad

• Step 1
  In a cold saucepan, add bacon and turn the heat to medium; cook until crispy, about 8 to 10 minutes. Turn off the heat and remove with a slotted spoon to a plate lined with paper towels; set aside.
• Step 2
  Add shallots and garlic; sauté for 30 seconds. Drain bacon fat and shallot/garlic mixture into a fine sieve sitting over a measuring cup. Transfer the shallot-garlic mix to a bowl and set aside to cool off a little.
• Step 3
  In a medium pot, add water and bring to a boil; add white vinegar.
• Step 4
  Meanwhile in a salad bowl, add frisée lettuce and bacon pieces; toss to combine.
• Step 5
  Make vinaigrette; add sherry vinegar and Dijon mustard to the shallot-garlic mixture; whisk until combined. Slowly emulsify extra virgin olive oil and 1 tbsp. bacon fat by pouring it in a little at a time – if you go too fast, it will separate; season with salt and pepper.
• Step 6
  Pour in half of the dressing over the salad mixture and toss to mix. Add more dressing if desired; spoon salad in serving bowls and set aside.
• Step 7
  Reduce water to medium and stir it to create a vortex (prevents white from spreading out). Crack each egg into individual ramekin and carefully drop each egg into water. Poach 2 at a time for 2 to 2 ½ minutes.
• Step 8
  Using a slotted spoon, remove eggs and place on top of the frisée. Sprinkle on smoked paprika and chopped chives. Serve immediately with a few crostini. Serves 2
• Step 9
  To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=--7j7tQhXds
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!