LYONNAISE SALAD

Last year we hosted a French Friendsgiving and it was one of the highlights of the holidays. As you prepare special meals this season, here is another dish Caitlin Blaylock prepared. This salad is such an easy way to impress your guests.

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The thing I love most about this salad is that it is deceptively easy and simple to make yet yields a mouthwatering result. If you’ve never poached an egg before don’t let that deter you from trying this recipe. It’s really not that hard to poach an egg and believe me it is worth it.  There is something almost almost magical that happens when you cut into the yoke and it spills over onto the greens and mixes with the dressing. I prefer to serve this with a side of fresh crusty bread, the perfect vehicle for getting every last piece of fantastic flavor into your mouth. 

INGREDIENTS

• 4 c arugula, washed (or frisée if you can find it at your local grocery)

• 2 T extra virgin olive oil

• Package of bacon

• 1 T chopped red onion

• 2 to 4 T top-quality sherry vinegar

• 1 T Dijon mustard

• Salt

• 4 eggs

• Black pepper

PREPARATION

1. Cook the bacon on medium heat in a skillet until crisp, set aside to drain on paper towel. 

2. Make salad dressing: Heat oil in a pan and sauté onion on medium heat for a few minutes until soft. While stirring, add vinegar and mustard to the skillet and bring to a boil, then remove from heat. 

3. Poach eggs by bringing an inch of salted water to boil in a saucepan or deep skillet. Reduce heat so the water is simmering and barely bubbling. Crack the eggs one at a time into a shallow bowl or ramekin and then slip them into the simmering water. Cook until the whites are set and yoke has filmed over, about 3 to 5 minutes. Use a slotted spoon to remove the eggs and drain on a paper towel, taking care not to break the egg yoke. 

4. Assemble the salad by placing the greens on individual salad plates and pouring the salad dressing on top of greens. Top each with crumbled bacon and a poached egg. Serve with bread if desired.

| Credits: Author - Caitlin Blaylock; Photography - Jacintha Payne |