Salad Lyonnaise
Angie Halten
Poached egg, bacon and shallots are the star of this salad.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
- A handful of fresh lettuce torn into bite size peices
- 2 strips GF bacon cooked and chopped
- 1 tsp shallots chopped
- 1 poached egg
- 1 Tbsp olive oil
- 1 Tbsp wine vinegar or lemon juice
- 1/2 tsp Dijon or regular mustard
- Salt and pepper to taste
Cook two strips of bacon on medium heat until done, about 5 minutes.
Remove from heat, let drain of excess fat on a paper towel. Once cool, chop. Poach egg your favorite way.
Layer the lettuce, bacon and shallots on a salad plate.
In a small jar, mix the olive oil, vinegar, mustard, salt and pepper.
Pour dressing over salad. Top with the poached egg and serve.