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Salad Lyonnaise

Salad Lyonnaise

Make a meal of salad with bacon, eggs and potatoes.

The French call this a salad; we call it dinner. Granted, we took some liberties with the traditional salad, adding potatoes to make it heartier. Use a sturdy lettuce like frisée or romaine.

Prep: 5 days Cook: 20 days
Serves: 4 Save

Ingredients (12)

  • 3 Bacon Strips
  • 2 Russet Potatoes
  • 2 Leeks
  • 3 T Olive Oil
  • 3 T Red Wine Vinegar
  • 2 tsp Dijon Mustard
  • ¼ tsp Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 4 cup Chopped Frisée
  • or 4 cup Chopped Curly Endive
  • 4 Eggs
  • 4 T Shaved Parmigiano Reggiano (optional)
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Directions

  1. Cook bacon in a large, nonstick skillet over medium heat until done, about 5 minutes. Remove bacon, reserving fat. Add potatoes to pan; cook 5 minutes. Add leeks and continue cooking until potatoes are done, about 10 minutes, stirring frequently.
  2. Combine oil, vinegar, mustard, salt and pepper in a small bowl; whisk well.
  3. Toss frisée with dressing. Place on serving plates. Top each serving with potatoes, egg, crumbled bacon and cheese, if using.