Ingredients for Salade Lyonnaise
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How to Make Salade Lyonnaise
- **Make the Vinaigrette:** In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon Dijon mustard, 2 tablespoons red wine vinegar, and 1 tablespoon chopped fresh chives.
- **Cook the Bacon:** Cook 4 slices bacon in a non-stick skillet over medium heat until crispy. Remove bacon and set aside, reserving 1 tablespoon of bacon fat in the pan.
- **Fry the Croutons:** Add 1/2 cup cubed day-old bread to the skillet with reserved bacon fat. Cook over low heat, stirring occasionally, until golden brown and crispy. Remove and set aside.
- **Poach the Eggs:** Bring a small saucepan of water to a gentle simmer. Crack 2 large eggs, one at a time, into a small cup. Gently pour each egg into the simmering water. Poach for 3-4 minutes for runny yolks, or longer for firmer yolks.
- **Assemble the Salad:** Divide 5 ounces arugula among two bowls.
- **Dress and Garnish:** Drizzle each salad with vinaigrette. Top with crispy bacon, croutons, and a poached egg. Garnish with remaining chopped chives and season with salt and freshly ground black pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
10g
Fat
53g
Carbs
5g
