Lyonnaise Salad
A quick French bistro-style salad with crisp greens, crunchy vegetables, smoky bacon, and a perfectly poached egg on top.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 18g
Ingredients
- 4 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 cup red cabbage
- 4 slices bacon
- 2 large eggs
Instructions
- 1
Cook the 4 bacon slices in a skillet over medium heat until crisp, about 6 minutes. Transfer to paper towels, then crumble.
- 2
Bring a pot of water to a gentle simmer. Crack each of the 2 eggs into a small bowl, then slide into the water. Poach until whites are set but yolks are runny, about 3 minutes.
- 3
In a large bowl, toss the 4 cups salad greens, 1 cup cherry tomatoes (halved), 1 sliced cucumber, and 1 cup shredded red cabbage.
- 4
Top the salad with the crumbled bacon and the 2 poached eggs. Season with salt and pepper, and serve immediately.
- 5
Optional: drizzle with a simple vinaigrette of olive oil and vinegar if you have them.
Tools you’ll need
- skillet
- pot
- large bowl
- slotted spoon
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