Salad Lyonnaise

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/29/2020

Make a meal of salad with bacon, eggs and potatoes.

The French call this a salad; we call it dinner. Granted, we took some liberties with the traditional salad, adding potatoes to make it heartier. Use a sturdy lettuce like frisée or romaine.

25 min Prep: 5 min Cook: 20 min
Serves: 4 Save

Ingredients (11)

  • 3 bacon slices
  • 2 russet potatoes, cut into ½-inch cubes
  • 2 leeks (white part only), sliced
  • 3 tablespoon olive oil
  • 3 tablespoon red wine vinegar
  • 2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 4 cup frisée or curly endive
  • 4 poached eggs (cooked about 2 minutes)
  • Shaved Parmigiano Reggiano cheese (optional)

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Cook bacon in a large, nonstick skillet over medium heat until done, about 5 minutes. Remove bacon, reserving fat. Add potatoes to pan; cook 5 minutes. Add leeks and continue cooking until potatoes are done, about 10 minutes, stirring frequently.
  2. Combine oil, vinegar, mustard, salt and pepper in a small bowl; whisk well.
  3. Toss frisée with dressing. Place on serving plates. Top each serving with potatoes, egg, crumbled bacon and cheese, if using.