Best Salad Lyonnaise Recipes

SALAD LYONNAISE (WARM BACON & EGG SALAD)

Steps:

• Heat 1 tbsp of oil in a large frying pan, then add the bacon and garlic. Sizzle for about 15 mins until the bacon is crisp and brown, then scoop it out with a slotted spoon into a bowl, leaving the garlic and bacon fat in the pan. Throw the bread into the pan and toss in the bacon fat, adding the remaining oil if the pan is dry. Fry the croutons for 5 mins on a low heat, tossing occasionally until golden and crisp, then remove pan from heat.
• While the croutons are frying, make the dressing. Whisk the chopped shallot, vinegar, mustard and 1 tbsp water in a small bowl. add the oil gradually to make a thick dressing, season, then set aside. Cut away and keep the lighter lettuce leaves and wash if needed, discarding any of the tough outer leaves.
• When all of your ingredients are ready, bring a pan of water to a gentle boil and add the vinegar. Crack the eggs into small bowls then gently lower into the water and poach for 3 mins exactly. Line a plate with kitchen paper and use a slotted spoon to lift the eggs onto the plate (see tip).
• Tip most of the croutons, lardons, all the leaves and two-thirds of the dressing into a salad bowl and toss well. Pile the salad high into the middle of two plates and arrange the remaining croutons and lardons around the side of the plates with the shallot rings. Drizzle the rest of the dressing around the outside and, just before serving, top each plate of salad with an egg, then season it.

WARM LYONNAISE SAUSAGE AND POTATO SALAD

Steps:

• In a large saucepan, place the sausage and enough cold water to cover by 2 inches. Bring to a gentle simmer and cook until tender and cooked through, about 30 minutes. Do not let boil. Remove the pan from the heat and let the sausage sit in the hot liquid for 5 minutes. Transfer the sausage to a platter to cool slightly.
• Meanwhile, in another large saucepan, place the potatoes, kosher salt, and enough water to cover by 2 inches. Bring to a boil. Reduce the heat to a low boil and cook until the potatoes are tender yet still firm, 15 to 20 minutes. Drain and let cool slightly. Slice into 1/4-inch thick rounds and place in a large salad bowl. Sprinkle with the white wine while still warm.
• In a mixing bowl, whisk together the Dijon mustard, white wine vinegar, shallots, garlic, salt, and pepper. While whisking, add the oil in a steady stream and whisk until the vinaigrette is thick and emulsified. Adjust the seasoning, to taste. Pour over the potatoes and gently toss to coat.
• Slice the sausage into 1/4-inch thick rounds and add to the potato mixture. Add the chopped parsley and pistachios, and toss gently to combine. Garnish with chervil or baby parsley sprigs and serve warm.

SALAD LYONNAISE

Steps:

• Heat 2--3 Tablespoons olive oil and garlic clove until hot.
• Fry baguette slices making crouton and drain on paper towels. Pour off the oil, discarding garlic, and save oil for another use, like frying crouton for future salads, if desired. Wipe skillet clean with a paper towel.
• Fry bacon in skillet until crisp and drain on paper towel.
• You can either drain off the bacon grease and saute onion slices in remaining olive oil. Or you can saute onion in the bacon grease. Either way, let the browned bits from bacon remain in your skillet and saute onion until softened.
• Meanwhile heat water to simmering in a medium sized saucepan. Water should only be simmering, not boiling. Add a touch of salt and some white vinegar. The vinegar helps the eggs hold their shape in the simmering water.
• Break eggs into a saucer, one at a time, and gently slide into simmering water. Allow to simmer until desired doneness and whites are set. For an oozing yolk, it takes just under 3 minutes.
• Using a slotted spoon, remove eggs from simmering water and drain on paper towels.
• While eggs are draining, complete making the dressing. Add the red wine vinegar and Dijon mustard to the warmed onions and combine well, scraping up any browned bits on the bottom of the skillet. Add salt and pepper to taste. (Salt is essential for the dressing).
• Stir in crouton, then add in the lettuce to wilt ever so slightly.
• Serve up in a large bowl, topping with crumbled bacon and poached eggs.

CHEF JOHN'S SALAD LYONNAISE

Steps:

• Remove and discard the root ends from each head of frisee lettuce. Chop leaves into 1-inch pieces and transfer to a large salad spinner. Fill with cold water, swish well to remove any dirt and sand, then drain and spin until completely dry. Keep in the refrigerator until ready to use.
• Whisk shallots, Dijon, salt, pepper, and sherry vinegar together in a large bowl until well combined. Add oil slowly, a little at a time, and continue whisking until dressing is thick and emulsified; set aside.
• Place bacon in a cold pan over medium heat; cook until crisp, 8 to 10 minutes.
• While the bacon is cooking, fill a pot with water. Add a pinch of salt and a dash of white vinegar and bring to a simmer.
• Place 1/4 of the chilled frisee in a mixing bowl. Add 1/4 of the cooked bacon (don't add too much bacon grease, but it's okay to have a little) along with a generous helping of the vinaigrette. Toss with tongs until frisee is thoroughly coated. Transfer to a salad plate or shallow bowl. Repeat to prep the remaining three salads.
• Drop eggs, one at a time, into the simmering water and let cook, without touching, for 20 to 30 seconds. Nudge them gently with a spoon to make sure they're not stuck on the bottom and continue to cook until whites are set and yolks are runny, 2 to 3 minutes more. Lift each poached egg carefully with a slotted spoon, drain well, and place carefully on a salad, flipping so the yolk is facing down.
• Sprinkle with cayenne, sea salt, and chives and serve.

SALADE LYONNAISE ~ LYONNAISE SALAD

Steps:

• 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.
• 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.
• 3. In a medium pot, add water and bring to a boil; add white vinegar.
• 4. Meanwhile in a salad bowl, add frisée lettuce and bacon pieces; toss to combine.
• 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.
• 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.
• 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.
• 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
• 9. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=--7j7tQhXds

SOUP AND SALAD, WITH STYLE: SALAD LYONNAISE AND LEEK AND POTATO SOUP

Steps:

• Preheat the oven to 300 degrees F.
• Cut leeks in half lengthwise and slice into 1/2-inch pieces. Place leeks in a colander. Separate sliced leeks under cold running water and clean them. Drain well.
• Heat a medium soup pot over medium high heat. Add 2 tablespoons extra-virgin olive oil, bay leaf and leeks. Season with salt and pepper. Peel potatoes and thinly slice them, adding them to soup pot as you go. Season potatoes with a little salt, add chicken stock to soup pot. Cover soup and bring to a boil. Uncover and simmer 12 to 15 minutes, until potatoes are very tender. Break up potatoes to slightly thicken soup. Remove bay leaf.
• While soup simmers, rub the inside of a large mixing bowl with the cracked garlic. Slice the bread into small cubes. Add the bread to the bowl, drizzle generously with olive oil, and season well with salt and pepper. Toss the bread in the bowl to completely coat with oil, and pour onto a baking sheet in 1 layer. Place in the oven and toast until golden, about 6 or 8 minutes.
• Fill a medium skillet with warm water and bring to a gentle simmer over medium low heat.
• Meanwhile, cut slab bacon into 1/4-inch slices, making fat matchstick shapes. Cook bacon in small nonstick pan over medium high heat. Remove rendered bacon to paper towels. Return pan to heat and cook the shallots in the bacon dripping 3 to 5 minutes, until just tender, over medium heat. Whisk in 2 tablespoons of vinegar and Dijon until well combined. While whisking, slowly drizzle in the 1/4 cup olive oil until combined. Season with salt and pepper.
• Pour the remaining tablespoon of vinegar into the simmering water. Crack an egg into a small bowl. Gently pour the egg into the simmering water. Repeat with the remaining 3 eggs. Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks. Do not allow the water to boil! Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.
• Tear the chicory into bite-sized pieces, and julienne the endive. Put the greens in the same bowl you tossed the bread in. Add the dressing, and tarragon and toss well with tongs. Divide between 4 plates, and top each with a poached egg. Season salad with more salt and cracked pepper.
• To serve soup, ladle into bowls and top with bacon, croutons, chives and cracked pepper. Serve with crusty bread on the side.

LYONNAISE SALAD

Steps:

• Wash and drain the lettuce and chop the leaves that are quite big, leave the rest as they are (you don't want them to get too small).
• Fry the pancetta or bacon and dry on kitchen towel to remove excess oil.
• To make the vinaigrette (best make this before frying the pancetta): slowly pour olive oil over the mustard, stirring thoroughly, so that you obtain a creamy, mayo-like consistence.
• Add vinegar, again, pouring slowly and mixing (you can taste the mixture at this point, to make sure it is not too vinegary for you).
• Add sugar and salt, mix thoroughly, and voila!
• To serve, put the lettuce leaves on a big plate and pour some vinaigrette over them.
• Put some fried pancetta on top, as well as one poached egg per person (if you prefer, you can fry the eggs sunny side up).
• Pour a little more vinaigrette, garnish with bread croutons, or serve with toast on the side.
• Make sure you have enough vinaigrette to leave on the table, so that people can have some more if they like.
• Variation: you can substitute some (or all) of the iceberg lettuce leaves with other types of lettuce or with spinach leaves. Allow enough per person to fill a big plate with a little mound, but make sure you don't go overboard either.

SALAD LYONNAISE

Steps:

• For warm vinaigrette: Cut bacon into small strips and fry them in a nonstick skillet until crispy. Set bacon aside and reserve rendered fat in a small bowl. Whisk together vinegar and mustard in a small bowl and season with salt and pepper. Add rendered bacon fit, whisking until well incorporated.
• For poached eggs: Bring 4 inches of water to a boil in a saucepan. Add vinegar and reduce heat to simmer. Gently crack eggs into water and simmer fo 1 or 2 minutes or until egg whites are set. Remove the eggs with a slotted spoon.
• For aioli: Peel garlic cloves and very gently simmer them in canola oil for 45 minutes or until very tender. Remove the cloves and smash them with a knife. Garlic will have a paste-like consistency. In a small bowl, beat garlic into a whole egg using a whisk. Slowly stream in garlic-infused oil, drop by drop, to create an emulsion. Season with salt.
• For brioche: Cut bread into triangular pieces and drizzle with olive oil and salt. Set pieces on a baking sheet and toast under a broiler until golden brown. Spread with thin layer of aioli and reserve.
• For salad: Cut off root ends of frisee and separate leaves. Toss with shallots, chives, parsley, tarragon and chevril. Season with salt and pepper and drizzle with vinaigrette. Place egg on top, sprinkle with bacon and chives and serve with warm bread and aioli.