Salade Lyonnaise

• 8 cups arugula, washed and dried
• 6 slices bacon, diced
• 4 large eggs
• 1 cup croutons, homemade or store-bought
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste

Steps

1. 1 In a large bowl, toss the arugula with a pinch of salt.
2. 2 In a skillet over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside on paper towels.
3. 3 In the same skillet, gently poach the eggs in simmering water for about 4 minutes. Remove with a slotted spoon and set aside.
4. 4 For the dressing, whisk together the red wine vinegar, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking until emulsified.
5. 5 Toss the arugula with just enough dressing to coat.
6. 6 Divide the dressed arugula among four plates.
7. 7 Top each salad with croutons and crispy bacon.
8. 8 Carefully place a poached egg on top of each salad.
9. 9 Serve immediately with additional dressing on the side if desired.

Equipment

• skillet
• slotted spoon
• whisk

Variations

• Add grated Parmesan for a nutty twist.

Substitutions

• Use spinach if arugula is not available.

Pairings

• Crusty baguette
• French cheeses

Nutrition

Tips

• For the perfect poach, add a splash of vinegar to the simmering water.
• Toast your own croutons with a sprinkle of garlic powder for extra flavor.

Storage

Best served fresh, but undressed greens can be refrigerated for up to a day.

Freezing: Does not freeze well due to the greens and egg.

Serving Suggestions

• Pair with a crusty baguette and a glass of Chardonnay.

FAQ