|2 servings||calories per servings 490||protein serving 22 g||carbs per serving 35 g||total fat per serving 28 g|
Although the classic Lyonnaise salad is prepared in the style of Lyons, France—that is, with bacon, croutons, and a poached egg—this enticing version is completely vegetarian. Any bitter green fits the flavor profile of this salad, but frisée lettuce is the most traditional as its crinkly leaves take on smooth Dijon vinaigrette like a dream. Poached eggs may seem intimidating, but fear not; with a steady hand and some patience you’ll be rewarded with a velvety yolk that sumptuously ties the plate together.
|Nutrition Facts||/ Per Serving|
|Total Fat||28 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||35 g|
|Dietary Fiber||3 g|
• Heat oven to 425° F.
• Fill a deep sauté pan with about 1 1/2 inches of water. Place over medium-high heat.
MISE EN PLACE
• Peel and mince shallot. Measure 1 tablespoon (save any remaining shallot for another use).
• Tear frisée into bite-size pieces.
• Slice celery.
• Pick and chop tarragon.
• Slice bread.
• On a baking sheet, drizzle bread with 1/2 teaspoon olive oil. Sprinkle with 1/4 teaspoon French Picnic salt.
• Toast in oven until lightly golden, 5-8 minutes.
While bread toasts, in a bowl, whisk together shallot, mustard, vinegar and 2 tablespoons olive oil.
• Toss frisée and celery in dressing. Season with French Picnic salt and pepper.
• Divide salad between 2 plates.
When water simmers:
• Crack 1 egg in a small bowl.
• Using a large spoon, stir the simmering water to create a vortex in the center of the pan.
• Pour egg into the center of the vortex. Stir, keeping water swirling. (This helps egg stay together.)
• Let egg cook until set, about 4 minutes. Transfer to salad.
• Poach remaining 3 eggs, 1 at a time. Season with French Picnic salt.
• Sprinkle salads with tarragon and Gruyere. Serve with toast, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...