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| Lyonnaise Salad |
| Serves 4 |
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| Ingredients for Lyonnaise Salad |
4 heads Frisee lettuce
6 oz diced Bacon (apple wood smoked
if available)
1 Potato (Yukon or Idaho), peeled and diced,
hold in cold water
2 Granny Smith Apples, peeled and diced, hold in
water with lemon juice
4 Eggs
5 tbsp Sherry Vinegar
4 tbsp extra virgin Olive Oil
Salt and Pepper
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| Method for Lyonnaise Salad |
• Clean frisee; add diced apple and salt, pepper
and extra virgin olive oil.
• Bring a pot of water to boil, add 1 tbsp vinegar.
• Break 1 egg at a time into water and cook for
3 minutes.
Remove with slotted spoon, handle
carefully as egg will still be soft in the middle.
• In a hot saute pan, cook bacon until crisp, add
potato and cook, stirring often, until golden
brown.
• Add sherry vinegar to pan and remove from
heat.
• While still hot, pour bacon mixture over Frisee
and toss well.
• Divide salad onto 4 plates and carefully top with
poached egg.
Serve immediately. |
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