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4.50 from 4 votes

Salade Lyonnaise

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 2 salads
Author: Basil and Bubbly

Ingredients

  • 5 slices Thick-Cut Bacon cut into ½" slices
  • 2 eggs
  • 1 Tablespoon Maille Dijon Mustard
  • 1 Tablespoon Red Wine Vinegar
  • ¼ teaspoon Black Pepper
  • ¼ teaspoon Fleur de Sel
  • 1 Tablespoon diced Shallot
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Bacon Grease reserved from cooking Bacon Strips ( see instructions )
  • 4 cups Arugula
  • Ice
  • Water
  • French Baguette for serving ( optional but delicious )

Instructions

  • Bring a large pot filled with water to the depth of 3" ( i.e. enough water to cover eggs, once they are placed in it ) to a vigorous boil over high heat. Once boiling is achieved, reduce the heat to medium to sustain an aggressive simmer. You'll see lots of tiny bubbles at the bottom of the pot, and an occasional one will burst at the top.
  • Fill a large bowl with ice and 1 cup of water.
  • Set a cold, medium pan over medium-high heat, and immediately add the raw bacon to the cold pan. Cook the bacon, stirring occasionally, until it is browned and crispy. This can take anywhere from 5 to 10 minutes, depending on the cut of your bacon. Remove the cooked bacon from the pan, and drain on a paper towel. Reserve 1 Tablespoon of bacon grease for the salad dressing.
  • Gently place the eggs in the simmering water. Cook the eggs for exactly 5 minutes, then immediately remove them from the water and place them in the ice bath. Leave them in the ice while you prepare the rest of the dish ( or 10 minutes, whichever is shorter ).
  • To made the dressing: in a small bowl, whisk together the dijon, vinegar, pepper, salt, and shallot until combined. While continuing to whisk, slowly drizzle in the bacon grease, followed by the olive oil.
  • Gently tap each soft boiled egg on all sides on your countertop until tiny cracks cover the entire shell. Carefully wedge a fingernail under the shell, and peel. Peel small sections at a time to make sure you don't mar the egg.
  • Toss the arugula and bacon in the dressing and split between two plates. Place one egg on top of each salad. Allow your guest to cut open his or her own egg over the salad.

Notes

Serve with a crusty baguette and champagne for a truly French experience!