Imen Dridi Julia Child’s Salad Lyonnaise is made with crispy bacon, tangy sherry vinaigrette, and perfectly poached eggs atop frisée greens, and takes just 30 minutes to prepare!
💚 Why You’ll Love This Salad Lyonnaise Recipe:
- Classic French Flavors: Enjoy the timeless combination of bacon, eggs, and tangy dressing.
- Textural Contrast: Crispy bacon adds crunch to the tender greens, while the soft-poached eggs provide a creamy element.
- Quick and Easy: With minimal ingredients and simple steps, it’s a breeze to whip up.
❓ What Is Julia Child’s Salad Lyonnaise Recipe?
Julia Child’s Salad Lyonnaise features frisée greens tossed in a sherry vinaigrette with crispy bacon, poached eggs, and a hint of mustard for depth.
Julia Child Salad Lyonnaise Ingredients
- 4 cups torn frisée or other strong-tasting greens, washed and dried
- 2 tablespoons extra virgin olive oil
- About ½ pound good slab bacon or pancetta, cut into ½-inch cubes
- 1 shallot, chopped, or 1 tablespoon chopped red onion
- 2 to 4 tablespoons top-quality sherry vinegar
- 1 tablespoon Dijon mustard
- Salt
- 4 eggs
- Black pepper
🥗 How To Make Julia Child Salad Lyonnaise
- Place greens, such as frisée, in a large salad bowl. Heat a skillet with olive oil on medium. Add bacon and cook over low heat until crisp on all sides, about 10 minutes.
- Add the onion or shallot and cook for one or two minutes, or until softened. Stir the mustard and vinegar into the skillet, bring to a boil, and then remove from the heat.
- In the meantime, fill a small, deep skillet with approximately an inch of salted water, bring it to a boil, and then reduce heat to barely boiling.
- Crack the eggs into a shallow bowl and drop each one into the bubbling water one at a time.
- Cook eggs for 3 to 5 minutes, or until the yolk has filmed over and white is set. Using a slotted spoon, remove each egg and quickly drain on paper towel.
- If needed, warm the dressing slowly, then drizzle it over the greens, toss, and adjust the seasoning with salt and pepper to taste.
- Place an egg on top of each portion and serve right away.
💭 Recipe Tips
- Choose Quality Ingredients: Opt for fresh, crisp greens and high-quality bacon for the best flavor.
- Perfect Poached Eggs: Use fresh eggs and simmer them gently for 3 to 5 minutes for a runny yolk.
- Adjust Seasoning: Taste the dressing before tossing it with the greens and adjust the salt and pepper to your preference.
- Serve Immediately: This salad is best enjoyed fresh, so assemble it just before serving.
🥙 What To Serve With Salad Lyonnaise?
Serve Salad Lyonnaise with crusty French baguette, herb-roasted potatoes, wine-poached pears, quiche,grilled chicken, Roasted mushrooms, crispy fried shallots, and pickled vegetables.
🎚 How To Store Leftovers Salad Lyonnaise?
- In The Fridge: Keep leftover salad Lyonnaise in a sealed container in the refrigerator for up to 1 day.
- In The Freezer: It’s not recommended to freeze salad Lyonnaise due to the delicate nature of the greens and eggs.
🥵 Can I Heat Leftovers Salad Lyonnaise?
Yes, you can heat leftover salad Lyonnaise, but be cautious not to overcook the eggs. Briefly warm in a skillet for 2 minutes until just heated through, then serve promptly.
FAQs
Why does my salad Lyonnaise turn out too soggy?
Your salad Lyonnaise may become soggy if the greens aren’t dried properly or if the dressing is added excessively.
Why does my salad Lyonnaise bacon burn?
Your salad Lyonnaise bacon may burn if cooked at too high heat or for too long.
Why is my salad Lyonnaise watery?
Your salad Lyonnaise may become watery if the greens aren’t properly dried or if the dressing is too thin.
Why does my salad Lyonnaise eggs always break when poaching?
Your salad Lyonnaise eggs may break due to boiling water, improper technique, or using older eggs.
Julia Child Salad Lyonnaise Nutrition Facts
Amount Per Serving
- Calories 455
- Total Fat 32.8g
- Cholesterol 203.1mg
- Sodium 1766.2mg
- Total Carbohydrate 24.9g
- Sugars 4.6g
- Protein 17.7g
Julia Child Salad Lyonnaise
Description
Julia Child’s Salad Lyonnaise is made with crispy bacon, tangy sherry vinaigrette, and perfectly poached eggs atop frisée greens, and takes just 30 minutes to prepare!
