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Salade Lyonnaise

with Wildfare Vinaigrette

SERVES: 2
Do you ever wish it were possible to be whisked away to a charming little bistro for a beautiful little meal, where you could enjoy a memorable little break in a hectic day during which you could savor a sense of place and watch the world go by? Make a classic Salade Lyonnaise. Simple. Elegant. A perfect combination of slightly bitter endive, salty crisp bacon, a soft and creamy poached egg, all dressed in olive oil and balsamic vinegar. Transport yourself. It’s a marvelous lunch and a brilliant first course in a lovely meal.
INGREDIENTS
- 2 C. torn frisee
- 2 strips thick cut bacon, cut into ¼” x 1” lardons, fried
- 2 eggs, poached
- 2 Tbsp white vinegar (added to water for poaching)
- 2 Tbsp Pomegranate Syrup (Balsamic Vinegar is a beautiful substitute)
- 1 tsp Dijon Mustard
- 1 tsp shallot, minced
- Salt and pepper to taste
- 5 Tbsp Early Harvest Extra Virgin Olive Oil
PREPARATION
1
Place washed and dried frisee in a salad bowl. Fry bacon lardons in a skillet until crispy. Drain the bacon and set aside.
2
Remove bacon drippings from the skillet. In a small mixing bowl, whisk together the Dijon mustard, Wildfare Pomegranate Syrup, Wildfare Early Harvest EVOO, shallot, and salt and pepper.
3
In a small, deep pan, bring 2 inches of water and 2 Tbsp of white vinegar to barely a simmer. Break eggs one at a time and slip into the simmering water (cracking them each into a small bowl first is helpful).
4
Poach the eggs for 3 to 5 minutes. The whites should set but the yolks should remain a glorious, golden, liquid center.
5
Dress the frisee with as much of the dressing as you desire (you will have more dressing than you need, and it will keep in the refrigerator for a few days).
6
Split the salad evenly between two bowls. Sprinkle the lardons. Remove one egg at a time with a slotted spoon, blot dry with a paper towel, and carefully place an egg on top of each salad. Serve immediately. Enjoy thoroughly!
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