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LYONNAISE SALADE
By Donna Scala
This recipe has several steps to put it together, but it
is well worth it!
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Poached eggs - one per person |
| |
Bacon - cut into 1-inch pieces |
| • |
Red Onion - pickled |
| |
Baby potatoes |
| 1 |
Frisee - outer green plant removed |
| 1 |
Bunch Wild Arugula |
| ••
|
Whole Grain Mustard Vinaigrette |
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Extra Virgin Olive Oil |
Poach eggs in salted water with 1-tablespoon vinegar. Remove
and set aside.
Sauté bacon to render fat.
Boil potatoes in salted water until tender. In sauté
pan, add 1-tablespoon of the Extra Virgin Olive Oil, potatoes
and bacon. Next add the Whole Grain Mustard Vinaigrette
to warm.
Toss over the Frisee and Arugula with the pickled Red Onion.
Place the poached egg on top.
| •
Pickled Red Onion |
|
| 1 |
Red Onion |
| |
Red Wine Vinegar |
| 1 Tblsp. |
Sugar |
| Slice
1 Red Onion and roast in oven for 5 minutes. |
| Put
in bowl with Red Wine Vinegar and 1-tablespoon sugar.
|
| Toss
until onion becomes bright pink. |
| ••
Whole Grain Mustard Vinaigrette |
| 1 ½ Tblsp. |
Whole Grain Mustard |
| ¼ cup |
Sherry Vinaigrette |
| ¼ tsp. |
Salt |
| ½ cup |
Extra Virgin Olive Oil |
Whisk Together. Add pepper to taste. Serve Warm |
