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Lyonnaise-style Salad Recipe

This lyonnaise-style salad is a great combination of flavors. The creaminess of the yolk balances perfectly with the crisp asparagus and bacon!

Servings: 4

Active time: 20 minutes

Total time:

Ingredients

  • 2 extra-thick lean bacon (optional)
  • 12 asparagus spears, trimmed
  • 3 Tbsp red wine vinegar
  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp Dijon mustard
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 1/2 tsp white vinegar or lemon juice
  • 5 c frisee salad greens
  • salt to taste
  • freshly ground black pepper to taste

Preparation

  1. If using, cut bacon strips into 2 x 1/2-inch pieces. Cook in skillet over medium heat about 5 minutes or until golden brown and crisp. Drain on paper towels.
  2. Meanwhile, bring 2 inches water to boil in wide saucepan or skillet. Cook asparagus 3-4 minutes or just until crisp-tender. Immediately drop into bowl of cold water to cool. Drain on paper towels.
  3. In small bowl, whisk together vinegar, oil, garlic, salt, pepper, and mustard.
  4. Fill deep saucepan or large sauté pan half full with water. Bring to boil. Reduce heat to simmer and add 1/2 teaspoon vinegar or lemon juice. Crack eggs individually into small custard cup or bowl and gently ease eggs into water, one at a time, holding cup as low as possible so yolk doesn’t break. Use a spoon to gather whites around yolks of each egg and continue to simmer about 3 minutes, or to desired doneness.
  5. To assemble salad, mound greens in center of each plate. Arrange asparagus over greens and sprinkle with bacon, if using. Drizzle with vinaigrette.
  6. Carefully place poached egg on top of each salad. Add salt and freshly ground black pepper. Serve immediately.

Variations

Use 2 1/2 cups frisee and 2 1/2 cups dark kale leaves, cut into ribbons, or baby kale in place of frisee salad greens.

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Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 180
Calories from Fat 120
Total Fat 13g (20% DV)
Saturated Fat 3g (15% DV)
Trans Fat 0g
Cholesterol 190mg (63% DV)
Sodium 580mg (24% DV)
Total
Carbohydrate
6g (2% DV)
Dietary Fiber 3g (12% DV)
Sugars 2g
Protein 10g
Vitamin A 60%
Vitamin C 6%
Calcium 4%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.