Hamdi Saidani This delicious Julia Child Salad Lyonnaise is a quick and easy dish packed with crispy bacon, creamy poached eggs, and fresh greens. Perfect for a light lunch or starter, you can easily swap in ingredients you have on hand. The tangy dressing brings everything together for a flavorful, satisfying meal!
Ingredients Needed
- 1 cup chopped smoked bacon
- 4 large eggs
- 1 head romaine lettuce, chopped
- 2 cloves garlic, finely chopped
- 2 cups curly endive, chopped
- 2 roma tomatoes, sliced
- 1 cup extra virgin olive oil
- ½ cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon white sugar
- 2 tablespoons herbes de Provence
- Salt and pepper to taste
- 1 small onion, finely chopped
How To Make Julia Child Salad Lyonnaise
- Cook the Bacon: In a large skillet, cook the chopped smoked bacon over medium-high heat, stirring occasionally, until crispy and browned, about 10 minutes. Drain on a paper towel-lined plate to remove excess fat.
- Poach the Eggs: Bring a large saucepan with 2 to 3 inches of water to a boil. Reduce the heat to medium-low and add the vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for 2 1/2 to 3 minutes, until the whites are firm, and the yolks are slightly thickened but still runny. Remove with a slotted spoon and dab gently with a towel to remove excess water.
- Prepare the Salad Base: Divide the chopped romaine lettuce and curly endive evenly among four plates. Sprinkle the finely chopped garlic on top.
- Assemble the Salad: Top each salad with slices of roma tomato, finely chopped onion, crispy bacon, and a poached egg.
- Make the Dressing: In a bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, sugar, herbes de Provence, salt, and pepper.
- Serve: Spoon the dressing over the salad or serve it on the side for individual servings. Enjoy!
Recipe Tips
- Don’t Overcook the Eggs: Poach the eggs for no more than 3 minutes. Overcooking will make the yolks too firm, which takes away the creamy texture.
- Crisp the Bacon Well: Make sure the bacon is crispy before draining. This adds a nice crunch to the salad and enhances the flavor.
- Use Fresh Greens: Use fresh, crisp lettuce and curly endive for the best texture. Wilted greens won’t give the salad the crunch it needs.
- Whisk the Dressing Properly: Whisk the dressing well to make sure the ingredients blend together. A smooth dressing will coat the salad better.
- Serve Immediately: Serve the salad right after assembling to enjoy the freshness of the ingredients, especially the poached eggs. Don’t let it sit too long.
How To Store Leftovers
Place leftovers salad lyonnaise in an airtight container and store it in the fridge for up to 2 days.
Nutrition Fact
Serving Size: 1 serving (approximately 1 plate)
- Calories: 589 kcal
- Total Fat: 41 g
- Saturated Fat: 10 g
- Cholesterol: 220 mg
- Sodium: 1,200 mg
- Potassium: 1,200 mg
- Total Carbohydrate: 24 g
- Dietary Fiber: 3 g
- Sugars: 3 g
- Protein: 30 g
More Julia Child Recipes:
Julia Child Salad Lyonnaise
Description
This delicious Julia Child Salad Lyonnaise is a quick and easy dish packed with crispy bacon, creamy poached eggs, and fresh greens. Perfect for a light lunch or starter, you can easily swap in ingredients you have on hand. The tangy dressing brings everything together for a flavorful, satisfying meal!
Ingredients
Instructions
- Cook the Bacon: In a large skillet, cook the chopped smoked bacon over medium-high heat, stirring occasionally, until crispy and browned, about 10 minutes. Drain on a paper towel-lined plate to remove excess fat.
- Poach the Eggs: Bring a large saucepan with 2 to 3 inches of water to a boil. Reduce the heat to medium-low and add the vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for 2 1/2 to 3 minutes, until the whites are firm, and the yolks are slightly thickened but still runny. Remove with a slotted spoon and dab gently with a towel to remove excess water.
- Prepare the Salad Base: Divide the chopped romaine lettuce and curly endive evenly among four plates. Sprinkle the finely chopped garlic on top.
- Assemble the Salad: Top each salad with slices of roma tomato, finely chopped onion, crispy bacon, and a poached egg.
- Make the Dressing: In a bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, sugar, herbes de Provence, salt, and pepper.
- Serve: Spoon the dressing over the salad or serve it on the side for individual servings. Enjoy!
Notes
- Don’t Overcook the Eggs: Poach the eggs for no more than 3 minutes. Overcooking will make the yolks too firm, which takes away the creamy texture.
- Crisp the Bacon Well: Make sure the bacon is crispy before draining. This adds a nice crunch to the salad and enhances the flavor.
- Use Fresh Greens: Use fresh, crisp lettuce and curly endive for the best texture. Wilted greens won’t give the salad the crunch it needs.
- Whisk the Dressing Properly: Whisk the dressing well to make sure the ingredients blend together. A smooth dressing will coat the salad better.
- Serve Immediately: Serve the salad right after assembling to enjoy the freshness of the ingredients, especially the poached eggs. Don’t let it sit too long.
Julia Child Salad Lyonnaise
