Friday, August 6, 2010

salad recipe for the poached egg lover (me)

Poached Egg and Bacon Salad - Salad Lyonnaise

Poached Egg and Bacon Salad - Salad Lyonnaise Recipe


A handful of fresh frisee lettuce, torn into bite sized pieces
2 strips bacon
1 teaspoon chopped shallots
1 slice French or Italian bread and a little butter to make buttered croutons
1 Poached egg
1 Tbsp olive oil
1 Tbsp wine vinegar
1/2 teaspoon Dijon mustard
Salt and pepper to taste


1 Cook two strips of bacon on medium heat until done, about 5 minutes. Remove from heat, let drain of excess fat on a paper towel. Once cool, chop.

2 Cut a slice of French or Italian bread into cubes. Toast on medium high heat in a small saucepan with a teaspoon of melted butter. Do not stir bread unless to turn to a different side once one side is toasted.

3 Poach egg your favorite way.

4 Layer the frisée, bacon, shallots, and croutons on a salad plate. In a small jar, mix the olive oil, vinegar, mustard, salt and pepper. Pour dressing over salad. Top with the poached egg.


Serves one.

And here's a how to for garlic parmesan crouton:

No comments:

Post a Comment