Salad Lyonnaise
- Yield: 4 servings
- Prep: 5 mins
- Cook: 20 mins
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.
Ingredients
- 3-- bacon slices
- 2-- russet potatoes, cut into ½-inch cubes
- 2-- leeks (white part only), sliced
- 3tablespoons olive oil
- 3tablespoons red wine vinegar
- 2teaspoons Dijon mustard
- 1/4teaspoon salt
- -- Coarsely ground black pepper
- 4cups frisée or curly endive
- 4-- poached eggs (cooked about 2 minutes)
- -- Shaved Parmigiano Reggiano cheese (optional)
Instructions
- 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.
- Combine oil, vinegar, mustard, salt and pepper in a small bowl; whisk well.
- Toss frisée with dressing. Place on serving plates. Top each serving with potatoes, egg, crumbled bacon and cheese, if using.
Recipe by Jennifer Perillo.
Nutritional Info *per serving
- Calories 380
- Glycemic Load 24
- Fat 18g
- Saturated Fat 4g
- Polyunsaturated Fat 2.5g
- Monounsaturated Fat 11g
- Cholesterol 195mg
- Sodium 440mg
- Potassium 1140mg
- Carbohydrate 41g
- Fiber 6g
- Sugars 4g
- Protein 14g
- Trans Fat 0g
- Vitamin A 40%
- Vitamin C 40%
- Calcium 10%
- Iron 20%