Name: Easy Classic Lyonnaise Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: French
Ingredients: 4 cups Fresh greens (arugula or frisée); 2 large Eggs; 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; 2 tablespoons Shaved Parmesan cheese (optional)

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Why Make This Recipe

Lyonnaise salad is a French classic that combines fresh greens, poached eggs, and a tangy dressing. It’s a perfect dish for brunch or a light dinner. The salad is simple yet flavorful, and it highlights the taste of the ingredients. Making this dish at home is a quiet way to enjoy a taste of France without too much fuss.

How to Make Easy Classic Lyonnaise Salad

Ingredients:

4 cups Fresh greens (arugula or frisée) (Provides the base of the salad.)
2 large Eggs (For poaching.)
1 medium Shallot (Finely chopped for the dressing.)
1 tablespoon Dijon mustard (Essential for the dressing.)
3 tablespoons Extra virgin olive oil (Lends richness to the dressing.)
1 tablespoon White wine vinegar (Adds acidity to the dressing.)
Salt and pepper (To taste.)
2 tablespoons Shaved Parmesan cheese (Optional, for finishing touch.)

Directions:

Prepare the dressing by combining chopped shallots, Dijon mustard, white wine vinegar, salt, and pepper in a small bowl. Whisk until well mixed.
Gradually add olive oil while whisking continuously to emulsify the dressing. Adjust seasoning if necessary.
Bring a small pot of water to a gentle simmer. Crack eggs into individual bowls.
Create a whirlpool in the simmering water and slide in the eggs one at a time. Poach for 3-4 minutes until whites are set.
In a large mixing bowl, add fresh greens and drizzle with dressing. Toss gently to coat.
Use a slotted spoon to remove poached eggs from water and drain excess water.
Transfer dressed greens to plates or a platter, making an indentation for each poached egg.
Place a poached egg on each serving and sprinkle with Parmesan cheese if desired.
Drizzle with remaining dressing and add freshly cracked pepper. Serve immediately.

How to Serve Easy Classic Lyonnaise Salad

Serve the salad on individual plates. Make a small well in the greens for the poached egg. This makes the dish look more appealing and keeps everything in place. Serve it fresh to enjoy the crispness of the greens along with the warm poached egg.

How to Store Easy Classic Lyonnaise Salad

This salad is best eaten fresh and does not store well. If you need to prepare it in advance, keep the dressing and greens separate until you are ready to serve. Poached eggs should also be made just before serving to maintain their texture.

Tips to Make Easy Classic Lyonnaise Salad

Use fresh, high-quality ingredients for the best flavor.
Be careful not to overcook the poached eggs; they should be runny in the center for a great experience.
Experiment with different greens if you want to change things up.

Variation

You can add crispy bacon or lardons for a heartier version, as bacon complements the salad beautifully. Sliced radishes or cherry tomatoes can also add color and an extra layer of flavor.

FAQs

Can I use other greens besides arugula or frisée?
Yes, you can use any leafy greens you like, such as spinach or mixed salad greens.

Can I make the dressing ahead of time?
Yes, you can prepare the dressing a day in advance. Store it in the refrigerator and give it a good shake before using it.

What if I don’t know how to poach an egg?
Practicing poaching eggs can help. Start by simmering water gently and adding a little vinegar to help the egg whites set. With a bit of trial and error, you’ll get the hang of it!