Description
This Easy Classic Salad Lyonnaise is a fresh and vibrant salad featuring peppery arugula or frisée greens dressed in a tangy mustard vinaigrette, topped with delicately poached eggs and optional shaved Parmesan for a touch of richness. Ideal for a light lunch or elegant starter, this recipe combines simple ingredients with elegant French technique to create a wonderfully balanced dish bursting with flavor and texture.
Ingredients
Scale
Salad Base
- 4 cups Fresh greens (arugula or frisée)
Poached Eggs
- 2 large Eggs
Dressing
- 1 medium Shallot, finely chopped
- 1 tablespoon Dijon mustard
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon White wine vinegar
- Salt and pepper, to taste
Finishing Touch
- 2 tablespoons Shaved Parmesan cheese (optional)
Instructions
- Prepare the dressing: In a small bowl, combine the finely chopped shallots, Dijon mustard, white wine vinegar, salt, and pepper. Whisk these ingredients together until evenly mixed to form the base of your vinaigrette.
- Emulsify the dressing: Slowly add the extra virgin olive oil to the mixture while continuously whisking. This gradual addition and whisking help emulsify the dressing, creating a smooth and rich vinaigrette. Taste and adjust seasoning if needed.
- Heat water for poaching: Bring a small pot of water to a gentle simmer, ensuring it is not boiling vigorously to maintain egg shape during poaching. Crack each egg into individual small bowls or ramekins to prepare for poaching.
- Poach the eggs: Stir the simmering water gently to create a whirlpool, then carefully slide the eggs one at a time into the center. Poach the eggs for 3 to 4 minutes until the whites have fully set but the yolks remain runny.
- Toss the greens with dressing: Place the fresh greens in a large mixing bowl and drizzle the prepared dressing over them. Gently toss to evenly coat the leaves with the vinaigrette without bruising them.
- Remove poached eggs: Use a slotted spoon to carefully lift the poached eggs from the water, allowing any excess water to drain off before plating.
- Assemble the salad: Transfer the dressed greens onto individual plates or a serving platter. Make a slight indentation in the greens where each poached egg will be placed to help it sit securely.
- Add eggs and cheese: Place one poached egg on top of each portion of greens. If desired, sprinkle shaved Parmesan cheese over the eggs and salad for an extra layer of flavor.
- Final seasoning and serve: Drizzle any remaining dressing over the salad, add freshly cracked black pepper to taste, and serve immediately while the eggs are warm and the greens stay crisp.
Notes
- For best results, use fresh eggs for poaching as they hold their shape better.
- If white wine vinegar is unavailable, substitute with champagne vinegar or apple cider vinegar for a similar acidity.
- Frisée gives a traditional slightly bitter note, but arugula or mixed salad greens can be used as alternatives.
- The Parmesan cheese is optional but adds a nice savory finish; omit for a dairy-free version.
- To poach multiple eggs simultaneously, use a larger pot and separate eggs when adding to avoid sticking together.
