Lyonnaise Salad Recipe
Fresh greens, roasted root vegetable, red onion, bacon, poached egg, dijon black pepper vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Vinaigrette
In a small bowl, whisk together 3 tablespoons Dijon mustard, 1 tablespoon black pepper, and 1/4 cup olive oil until emulsified. Set aside.
- 2
Cook the Bacon
In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels, then crumble the bacon.
- 3
Roast the Vegetables
Preheat the oven to 400°F (200°C). Toss the root vegetables with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes until tender.
- 4
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for 3-4 minutes until whites are set but yolks are runny. Remove with a slotted spoon.
- 5
Assemble the Salad
In a large bowl, combine the salad greens, roasted root vegetables, sliced red onion, and crumbled bacon. Drizzle with the vinaigrette and toss to combine.
- 6
Serve
Divide the salad onto plates, top each with a poached egg, and serve immediately.
