Ingredients for Lyonnaise Salad
- Iceberg Lettuce
- Pancetta
- Egg
- 3 tablespoons olive oil (or more, to taste)
- White Vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt (or to taste)
- Sugar
- 1/2 cup croutons
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How to Make Lyonnaise Salad
- In a large bowl, whisk together the vinaigrette ingredients: Dijon mustard, white wine vinegar, salt, pepper, and olive oil. Adjust the amount to your preference; some like it light, others like it generously drenched!
- Wash and thoroughly dry the salad greens. This step helps the dressing adhere better and prevents a watery salad.
- Arrange the salad greens in a large serving bowl.
- Cook bacon until crispy. Crumble and set aside.
- Hard-boil the eggs. Once cooled, peel and slice them.
- Gently toss the salad greens with the vinaigrette. Don't over-toss!
- Arrange the crispy bacon, sliced hard-boiled eggs, and croutons on top of the salad.
- Serve immediately and enjoy the delightful flavors of Lyon!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
29g
Fat
53g
Carbs
3g
