Salade Lyonnaise Popular Recipes

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Salade Lyonnaise

"Here in Lyon, France there are little bouchons anywhere that serve beef as a forte. One of the entry-meal gadgets is a salad called Salade Lyonnaise. This salad is scrumptious in flavor and filled with protein. I modified a number of the elements to mirror a better flavor. Very simple, very French. This makes sufficient salad for four human beings."

Ingredients :

1 cup chopped smoked bacon
4 eggs
1 head romaine lettuce, chopped
2 cloves garlic, finely chopped
2 cups curly endive, chopped
2 roma tomatoes, sliced
1 cup extra virgin olive oil
half cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon white sugar
2 tablespoons herbes de Provence
salt and pepper to taste
1 small onion, finely chopped

Instructions :

Prep : 35M	Cook : 4M	Ready in : 50M

Place the bacon in a huge, deep skillet, and cook over medium-high warmth, stirring now and again, till flippantly browned, about 10 mins. Drain the bacon slices on a paper towel-lined plate.
Meanwhile, fill a huge saucepan with 2 to a few inches of water and convey to a boil over high warmth. Reduce the warmth to medium-low, pour inside the vinegar, and hold the water at a mild simmer. Crack an egg into a small bowl, then gently slip the egg into the simmering water, maintaining the bowl just above the surface of the water. Repeat with the closing eggs. Poach the eggs till the whites are corporation and the yolks have thickened however aren't difficult, 2 half of to a few minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove extra water, then location onto a heat plate.
Divide the romaine lettuce lightly over 4 plates, and sprinkle with garlic. Top every salad with tomatoes, onion, bacon, and a poached egg.
Whisk collectively the olive oil, purple wine vinegar, Dijon mustard, sugar, herbes de Provence, and salt and pepper in a bowl. Spoon the dressing over the salad, or serve at the side.

Notes :

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