Salade Lyonnaise

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Salade Lyonnaise
Prep/Cook
15 minutes
Difficulty
QUI
Servings
Serves 4

Ingredients

3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
4 tablespoons Simple Truth Organic Unfiltered Olive Oil
Coarse salt and freshly ground pepper, to taste
2 heads frisée lettuce
¼ pound Simple Truth Bacon (Uncured Smoked)
4 slices rustic sourdough bread
2 cloves garlic, peeled
4 Simple Truth Grade A Cagefree Large Brown Eggs, at room temperature

Directions

  1. Make the dressing. In a small, lidded jar, combine the vinegar, mustard, and oil; cover and shake to combine. Season to taste.
  2. Wash, sort, and dry the greens. Cut the bacon into thin strips
  3. Lightly toast the bread and rub one side with a clove of garlic. Cut the bread into 1/2- inch cubes for croutons. Boil the eggs. Drain them immediately and run cold water into the pan to stop the cooking and to cool the eggs so you can handle them. Gently crack and peel the eggs.
  4. In a frying pan over medium-high heat, cook the bacon until it starts to crisp.
  5. Lightly crush the remaining clove of garlic. Add it to the remaining bacon grease in the pan with the bread, turning the cubes so that they are lightly toasted on all sides. In a large bowl, toss the lettuce with the vinaigrette. Scatter the croutons and bacon over the salad. Arrange the eggs on top and serve.

Nutritional Info *per serving

calories 322
grams protein 15
grams total fat 19
grams fiber 3
grams saturated fat 6
grams carbohydrates 23
mgs cholesterol 231
mgs sodium 564

Nutritional Info *per serving

calories 322
grams protein 15
grams total fat 19
grams fiber 3
grams saturated fat 6
grams carbohydrates 23
mgs cholesterol 231
mgs sodium 564