Lyonnaise Salad Recipe

(lettuce, bacon, croutons, and poached egg in mustard dressing)

One of my first trips around Grenoble was to Lyon, the capital of the French gastronomy. It is relatively close from were I live, around one hour by car. I had a good impression of Lyon that first time, and I like it more and more every time I visit it again. I had almost nothing prepared in advance for my first visit, except the bouchon we were going to go eat. Bouchon in Lyon is how the small restaurants serving traditional food are called. It was there in my first bouchon were I discovered the Lyonnaise salad as part of the “Lyonnais menu” I had. I was a little dissapointed about my choice because it looks a very simple salad, but I couldn’t stop me form saying “It’s really good!” once I finished. That salad was followed by an andouillette, one of the others specialties from Lyon I also discovered that very day. An andouillette is a sausage made of tripes… and yes, I like it.

That first Lyonnaise salad has been followed by many others, in many other restaurants, so today I can say I’ve tried several variations of it. Not to say distortions. If you ever ask for a Lyonnaise salad and it comes served with factory-made croutons and a boiled egg, you will not find it so good, for sure. I will give you reason because you have just eaten a salad that is not the one I’m talking about. There is no comparison when it is made with homemade croutons and a poached egg, as it always should be.

Lyonnaise Salad Recipe

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Autor: Damián Serrano
Personas: 4 Tiempo: 30 m Dificultad: Fácil

Ingredientes

• A few batavia lettuce leaves, well washed
• A few leaves of red oak lettuce, well washed
• Mustard vinaigrette dressing (Dijon or old-fashioned)
• Bacon, chopped
• 1 poached egg
• Croutons
• Some parsley, chopped (optional)

Elaboración

1. Make the croutons (see how here).
2. Make the vinaigrette (see how here).
3. Make the poached egg (see how here).
4. In a pan over medium-high heat, brown the bacon.
5. Meanwhile, cut the lettuce leaves with your hands into pieces, but not too large.
6. In a bowl, mix the lettuce with the vinaigrette (but don’t forget the bacon).
7. Place a layer of the dressed lettuce in your plate, then bacon and croutons over, and finally, top with a poached egg.
8. If you like, sprinkle with some parsley.
9. Done.

 

HINTS, TIPS AND OTHER SUGGESTIONS

• Any lettuce can be used, but is preferably the ones with soft leaves, not as crunchy as Roman or iceberg.
• It is not common to be served with rocket, spinach, beets leaves nor others green leaves not strictly called lettuce.

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