Salad Lyonnaise with Crispy Poached Egg
Salad Lyonnaise with Crispy Poached Egg
Servings: 2 Servings
Ingredients
For the Salad
- 5 oz baby lettuces or frissee
- 4 pieces thick cut bacon, cut into 1/4 inch strips 3.5-4 oz
- 2 each eggs
- 2 Tbsp vinaigrette see below
For the Breading
- 2 Tbsp. flour
- 1 each egg beaten
- 1/3 cup panko* breadcrumbs
- salt and pepper
For the Vinaigrette
- 2.5 oz extra virgin olive oil
- 3 Tbsp sherry vinegar or sub red wine vinegar
- 1 Tbsp Dijon mustard
- 1 small shallot thinly sliced
- salt and pepper to taste
Other Ingredients
- 1 cup neutral oil canola for frying
- 1 tsp vinegar for poaching eggs
- baguette either for croutons or simply sliced with the salad
Instructions
- Make the vinaigrette (whisk together all ingredients; olive oil, vinegar, Dijon mustard, and shallot). This yields about 5 oz of dressing but I always save the extra for another salad later. You can cut the recipe in half if you like.
- Slice the bacon and cook until crisp. Remove the bacon from the pan with a slotted spoon and drain on a paper towel.
- While the bacon is cooking, bring a quart of water to a simmer and add the vinegar. Crack each egg into a small bowl and gently lower it into the simmering water. Poach for 3-4 minutes and using a slotted spoon, remove to a paper towel. Allow to cool for a couple of minutes.
- While the eggs are poaching, set up the plates/bowls for breading. Flour, egg, and breadcrumbs in each. Season the flour with salt and pepper.
- Using a slotted spoon, carefully dredge the egg in flour, then beaten egg, then coat with the panko breadcrumbs. Set breaded egg gently on a plate and bread the second egg.
- Heat the cup of oil in a large frying pan. The oil will be hot enough, when you drop some of the breadcrumbs into it and they start to sizzle and color (note; if they turn brown in less than 5 seconds the oil is too hot).
- When the oil is ready, using the slotted spoon, gently lower the eggs into the oil. They should take about 15 seconds to turn brown on each side. Gently turn them over and fry on the other side. Remove with the slotted spoon to the paper towels and drain.
- Quickly toss the salad with a few tablespoons of the dressing and the bacon and place on plates. Top with the crispy poached eggs and serve with baguette and a chilled white wine.
Notes
*Panko breadcrumbs are a very light, flaky, Japanese style breadcrumb and they have a very crispy crust when used as a coating for fried items.