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Salad Lyonnaise

Recipe Date:
October 24, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 2 eggs
  • 1 handful of spinach, sliced thin
  • 1 handful of frisee
  • 1 ear corn, cut off and cooked then cooled
  • 2 strips bacon, cooked then crumbled or sliced thin
  • 1/4 red onion, sliced thin
  • For vinaigrette:
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 8 tbsps olive oil
  • 1/2 tsp oregano
  • Pinch salt and pepper

For dressing:

Combine all ingredients, shake in a jar or whisk together.  


Heat a pot of water to boiling.  Toss together spinach, lettuce, corn, red onion, and bacon with a small amount of the dressing.   Crack the eggs into boiling water.  Allow to cook for 3-4 minutes or until the whites of the eggs are white and not translucent.  Carefully take out of the boiling water with a slotted spoon and carefully place atop of the dressed salad.  Grate fresh parmesan over the top and cracked black pepper.  Serve with toasted bread and a glass of a white SummerWood wine.