Easy Classic Lyonnaise Salad

why make this recipe

Lyonnaise Salad is a delightful combination of fresh greens and poached eggs. It’s simple to make and highlights the classic French flavors. This salad is perfect as a light lunch or a side dish for dinner. The poached eggs add a rich creaminess, while the vinaigrette dressing gives it a tangy kick. It’s an easy recipe that will impress anyone at your table!

how to make Easy Classic Lyonnaise Salad

Ingredients:

• 4 cups Fresh greens (arugula or frisée) (Provides the base of the salad.)
• 2 large Eggs (For poaching.)
• 1 medium Shallot (Finely chopped for the dressing.)
• 1 tablespoon Dijon mustard (Essential for the dressing.)
• 3 tablespoons Extra virgin olive oil (Lends richness to the dressing.)
• 1 tablespoon White wine vinegar (Adds acidity to the dressing.)
• Salt and pepper (To taste.)
• 2 tablespoons Shaved Parmesan cheese (Optional, for finishing touch.)

Directions:

1. Prepare the dressing by combining chopped shallots, Dijon mustard, white wine vinegar, salt, and pepper in a small bowl. Whisk until well mixed.
2. Gradually add olive oil while whisking continuously to emulsify the dressing. Adjust seasoning if necessary.
3. Bring a small pot of water to a gentle simmer. Crack eggs into individual bowls.
4. Create a whirlpool in the simmering water and slide in the eggs one at a time. Poach for 3-4 minutes until whites are set.
5. In a large mixing bowl, add fresh greens and drizzle with dressing. Toss gently to coat.
6. Use a slotted spoon to remove poached eggs from water and drain excess water.
7. Transfer dressed greens to plates or a platter, making an indentation for each poached egg.
8. Place a poached egg on each serving and sprinkle with Parmesan cheese if desired.
9. Drizzle with remaining dressing and add freshly cracked pepper. Serve immediately.

how to serve Easy Classic Lyonnaise Salad

Serve the salad on individual plates or on a large platter. Make sure everyone gets a poached egg on their portion. You can add extra shaved Parmesan on top if you like. This salad is best enjoyed fresh, so serve it straight after preparing!

how to store Easy Classic Lyonnaise Salad

If you have leftovers, you can store the salad components separately. Keep the poached eggs and dressed greens in airtight containers in the refrigerator. Use within 1-2 days. Reheat the poached eggs in warm water for a few minutes before serving again.

tips to make Easy Classic Lyonnaise Salad

• For perfectly poached eggs, use fresh eggs. They hold their shape better.
• Feel free to add other toppings like croutons or crispy bacon for extra flavor.
• Experiment with different greens to find your favorite combination.

variation

You can easily customize this salad by adding ingredients like cherry tomatoes, avocado, or even grilled chicken for a heartier meal.

FAQs

1. Can I use other types of greens?
Yes, you can use other types of greens such as spinach or mixed lettuces, depending on your preference.

2. What if I don’t like poached eggs?
You can substitute poached eggs with hard-boiled eggs or omit the eggs entirely for a vegetarian version.

3. Is this salad gluten-free?
Yes, all the ingredients used in this recipe are gluten-free, making it suitable for gluten-sensitive diets.

Easy Classic Lyonnaise Salad

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• Author: jurgentukur
• Total Time: 25
• Yield: 4 servings
• Diet: Vegetarian

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Description

A delightful French salad featuring fresh greens and poached eggs, highlighted by a tangy vinaigrette.

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Ingredients

• 4 cups Fresh greens (arugula or frisée)
• 2 large Eggs
• 1 medium Shallot, finely chopped
• 1 tablespoon Dijon mustard
• 3 tablespoons Extra virgin olive oil
• 1 tablespoon White wine vinegar
• Salt and pepper, to taste
• 2 tablespoons Shaved Parmesan cheese (optional)

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Instructions

1. Combine shallots, Dijon mustard, white wine vinegar, salt, and pepper in a bowl. Whisk until mixed.
2. Gradually whisk in the olive oil to emulsify the dressing and adjust seasoning if necessary.
3. Bring a pot of water to a gentle simmer. Crack eggs into separate bowls.
4. Create a whirlpool in the water and gently slide in the eggs one at a time. Poach for 3-4 minutes until whites are set.
5. In a large bowl, add fresh greens and drizzle with the dressing. Toss gently.
6. Using a slotted spoon, remove the poached eggs and drain excess water.
7. Transfer dressed greens to plates, making indentations for each egg.
8. Place a poached egg on each portion and sprinkle with Parmesan cheese if desired.
9. Drizzle with remaining dressing, add freshly cracked pepper, and serve immediately.

Notes

Best enjoyed fresh. If you have leftovers, store salad components separately and consume within 1-2 days.

• Prep Time: 15
• Cook Time: 10
• Category: Salad
• Method: Poaching
• Cuisine: French