Saladscountryliving
Salad Lyonnaise
The luxurious texture of the egg is a great contrast for the crisp lettuce.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●pan
- ●saucepan
- ●whisk
- ●wooden spoon
📝 Preparation Steps
1
Combine garlic, shallot, mustard, honey, and anchovies, if desired, in a bowl. Add a 1/2 cup of the oil in a slow, steady stream, whisking constantly. Season with salt and pepper.
garlic, minced1 clove
2
Heat remaining 1/2 teaspoon of oil in a medium skillet over medium heat. Add pancetta and cook, stirring occasionally, until fat has rendered and pancetta is crisp, 5 to ⏱️ 7 minutes. Using a slotted spoon, remove to a paper towel-lined plate to drain.
3
While pancetta cooks, bring 4 inches of water to a boil in a saucepan over medium-high heat. Add vinegar. Crack 1 egg into a small bowl. Using a whisk or wooden spoon, stir water briskly in one direction, creating a small whirlpool in the center. Slide egg into the center of the whirlpool, cover pan, and immediately transfer to a cool surface. Let stand ⏱️ 4 minutes for a very runny yolk or ⏱️ 6 minutes for a firmer, creamier yolk. Using a slotted spoon, retrieve egg, blot bottom on a paper towel, and slide onto a plate. Season with salt and black pepper. Repeat with remaining eggs.
large eggs4
4
Toss together chicory with vinaigrette. Divide greens among four plates and top each with pancetta and poached eggs, dividing evenly. Season with salt and pepper and garnish with lemon zest.
large eggs4Grated lemon zest, for garnish
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