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.
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.
Capital Salad Recipe from Paris in France
French Salad with Eggs, Potatoes, Bacon, Artichokes and Lettuce
Capital Salad Recipe
30ml olive oil
20ml red wine or balsamic vinegar
1/2 teaspoon of whole grain mustard
250g new potatoes
150g bacon pieces or rashers
a tin or pot of artichokes in oil or water
a small head of lettuce
salt and pepper to taste
a French stick, baguette or loaf
butter to spread on the bread, if desired
Put the olive oil, vinegar and mustard in a small cup or jug. Mix thoroughly with a fork. Add salt and pepper to taste.
Boil the eggs until they are soft or hard boiled according to taste. Peel the boiled eggs and set aside.
Wash the new potatoes and remove blemishes if necessary. Boil the potatoes in a small amount of water until they are tender. Drain the potatoes and allow to cool slightly. Cut larger potatoes into bite...