This one’s going to be short but sweet (or rather, savory…whatever). I realized recently that I hadn’t posted in a while due to the yearly and entirely necessary journey into the dark days of low-carb eating. Ouch. It really is the best time of year, though, for such an endeavor since 1.) produce is at its most flavorful and lots of that is needed to keep one satisfied, 2.) social plans have wound down for a bit allowing for a break from daily rosé sipping and 3.) after this hot, lazy summer (see #2, and rosé sipping), I simply need to. There is one bright spot, though, and that would be Salade Lyonnaise. Who couldn’t get behind a regime that includes salad with bacon and egg, I ask?
The name refers to the city of Lyon which, not coincidentally, we visited on the French Adventure of July 2012. Though I noticed that this salad was available all over Provence as well, I waited until we reached its home. I was more than a little pleasantly surprised at how satisfying and flavorful it is. Which led me to wonder why I hadn’t discovered it sooner and why it isn’t more common in the US? I mean really, it’s easy and, I repeat, there’s bacon and egg. I took it in a non-traditional way by adding luscious avocado, because for me, this is the summer of the avocado (as all summers should be.)
I served it to Wendy for lunch, at her house, in exchange for her gracious help acquainting me with my new textbook series. I feel rusty, like I won’t know how to teach anymore without the worn out and outdated textbook I’ve been using for 12 years! (Merci Wendy!)
And by the way here are a few more shots of lovely Lyon. After 19 trips to France, I finally made it to its gastronomical capital. You should go too.
Serves 2 as a main dish or 4 as a first course.
- 4 cups torn lettuce leaves
- 1/4 red onion, sliced very thin
- 1/2 pint cherry tomatoes, cut in half
- 1 avocado, halved and diced
- 4 slices turkey (or regular bacon)
- 2-4 eggs, poached (see Deb’s tutorial)
- vinaigrette of choice (recipe follows)
1. Cook bacon according to your preferred method. I simply microwaved it based on package instructions. Drain on paper towel and set aside. Before adding to salad, chop.
2. Prepare lettuce, tomatoes and onion and place in large bowl.
3. Poach eggs in almost simmering water, with a touch of vinegar, for 3 minutes. Drain on paper towel.
4. Add avocado and vinaigrette to salads. Toss.
5. Place dressed salad on plates and add poached egg to the top. Serve immediately.
- 1/4 cup champagne vinegar
- 1 teaspoon balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- juice of half a lemon
- dash of kosher salt and pepper
- 1/2 cup olive oil
Add all ingredients to a jar and shake. Do not use ALL the dressing on the salad, use a little, toss, then taste. If more is needed, continue adding. If you overdress the salad, add more lettuce.
Finally, make this salad part of your regular repetoire. It’s too good not to.
Well, maybe not so short (oops!) Now, sadly, I have to return to work tomorrow. I know. You all feel so sorry for me.