From the Cook
From the Cook
From the Cook
From the Cook
1/5
Salade Lyonnaise
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Instructions
1
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Cook the bacon in a skillet over medium heat until crisp. Remove with a slotted spoon to a paper towel lined plate. Reserve the bacon grease (you should have 2-3 tablespoons).
2
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Pour the bacon grease into a small bowl and add the lemon juice, red wine vinegar, dijon, shallot and salt and pepper. Slowly whisk in the tablespoon of olive oil until emulsified. Taste, and whisk in up to 1 tablespoon more olive oil if the dressing is a bit too tangy for your taste. Adjust the seasoning as necessary
3
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Place the frisée and bacon in a large salad bowl and toss with the dressing until well coated. Divide the salad among 4 plates.
4
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Poach the eggs and season each one with salt and pepper. Place one poached egg on top of each salad and serve immediately. Enjoy!
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Recipe Facts
Diet at a Glance
Gluten Free
High Protein
Low Sugar
Low Carb
Keto Friendly
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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