Lyonnaise Salad
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Ingredients
Salad:
- 4 ounces diced pancetta Italian bacon
- 4 cups frisee or can use curly endive
- 1 cup fresh mushrooms sliced (optional)
- 2 eggs fried or poached with runny yolk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 slices sourdough bread toasted and sliced or cubed into croutons
Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 1-1/2 tablespoons champagne vinegar
- 1/4 teaspoon Dijon mustard
- 1 tablespoon chopped fresh chives
Instructions
- Whisk vinaigrette and set aside.
- Brown the pancetta and drain, leaving some drippings to cook mushrooms, if using.
- Sauteed the mushrooms until cooked and lightly browned.
- Fry or poach eggs, keeping the white set but yolk runny.
- To poach eggs, add water to a small saucepan with about one tablespoon vinegar.
- Bring water to a simmer, stirring to get the water to spin.
- Crack egg into a dish and slip gently into swirling water.
- Cook 4-5 minutes as desired, lifting egg out of the water with a slotted spoon.
- To fry, crack egg into a skillet with the pancetta drippings and cook over low heat until white is set.
- Lift egg out with spatula.
- Toss the lettuce with the vinaigrette and top with pancetta, mushrooms and egg.
- Season to taste with salt and black pepper as you desire.
- Serve with sliced toasted sourdough or toasted sourdough cubes (croutons).
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 697kcalCarbohydrates: 41gProtein: 23gFat: 50gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 27gTrans Fat: 0.1gCholesterol: 201mgSodium: 2041mgPotassium: 841mgFiber: 6gSugar: 5gVitamin A: 6047IUVitamin C: 26mgCalcium: 170mgIron: 5mg
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