Lazy Girl’s Salad Lyonnaise

Sometimes I get a craving for Paris. The gorgeous people. The exquisite architecture.

But, mostly…the food.

Wild-tasting beef, fresh, cold oysters and coarse country terrines.

When these cravings hit, I do one of two things:

1. I go eat ramen, one thing that the Parisians really can’t do better than we New Yorkers can

or

2. I make a lazy girl’s salad Lyonnaise.

The real salad Lyonnaise uses  bacon lardons that are fatty, chewy, and crunchy all at once. The real salad Lyonnaise uses French frisee, which is sweeter and more tender than the bitter, overgrown stalks we get here. Real salad Lyonnaise is served as an appetizer, not a main course, because…

What French person do you know who would eat a salad as a main course?

So this is a salad Lyonnaise using ingredients you probably already have in your house. It can be made in a matter of minutes  and it is satisfying on every level. The best thing about this salad may well be the dressing – do not use olive oil here. The walnut oil is so subtle and nutty that it allows the flavors of the other ingredients shine through, whereas olives oil would overwhelm the salad.

Lazy Girl’s Salad Lyonnaise

Ingredients:

1 serving salad greens.

1 poached or soft boiled egg

3 strips bacon(preferably thick cut and unsmoked), diced

juice of 2 limes

juice of 1 lemon

1/4 cup walnut oil

1 Tbsp. Dijon mustard

1 tsp. honey

black pepper to taste

1. Fry the bacon in a pan over medium heat until the bacon is very crisp and brown.

2. Mix the citrus juices, oil, mustard, honey, and pepper together in a bowl. Taste it – it should be rather acidic, because the egg yolk will dilute it. Add the dressing to the greens.

3. Top with the bacon and the egg.

4. Serve.

This salad is such a great rip off of a classic dish. The tender baby greens work well with the bracing, tart-sweet dressing. The soft egg should spill its golden yolk over the leaves when you break it, mixing with the dressing and adding a buttery, fatty component. The bacon is salty and crunchy, and the entire effect is rich and also bright. This is ideal with a side of  rare flank steak or just a hunk of garlic bread. It is an ideal light lunch, or a perfect breakfast – it is bacon and eggs, after all!

Unless you have your ticket on Air France booked already, this is your fastest way to get to the City of Lights, in taste anyway. 

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