One of the great French salads named after Lyon, France. I always thought it was Italian because my high school girl friend’s parents always ate it after Sunday morning Mass. Her mother was a wonderful Italian cook. It is normally made with endive or frisee lettuce but they would enjoy this comfort food with other seasonal greens. It would be dressed with a vinaigrette, onion and crumbled bacon, then topped with a poached egg To complete it was plenty of toast from artisan bread.
It is a simple light salad prefect for brunch or lunch. I used red frisee lettuce that I had on hand and green onions. It is the perfect meal in the spring when eggs are plentiful and less expensive. The dressing can be made ahead of time or the night before by using a food blender to emulsify it into a creamy dressing. You can add any seasoning or herbs you desire to this basic mustard vinaigrette.
Basic Mustard Vinaigrette
- 1/4 cup wine vinegar
- 1 tablespoon prepared mustard
- 1/2 cup salad oil
- salt and pepper to taste
- herbs (optional
In a food blender add vinegar, mustard, salt and pepper. Blend until smooth with the top on with the small shoot open slowly add oil in a thin stream while blending until all is added and thick. Pour in a small container and whisk in your favorite herbs.
To assemble the salad:
Chop and fry bacon until crisp. Drain and sprinkle on salad greens. Chop green onion and add to salad. Lightly dress salad with mustard dressing.
While the egg is poaching toast some bread. When the egg is ready lift with a slotted spoon and place on the salad. Sprinkle a little pepper, salt, paprika for color and sliced green onion on the egg. Cut toast in two for dipping in to the egg and serve. Yum…