by François de Melogue
Serves: 4. Preparation time: 20 minutes.
• Poach the Eggs by bringing 2 Qt. Water and 1 T. of the Vinegar to a boil in a saucepan. In a ramekin or cup, crack the Eggs, one at a time, then carefully add each to the boiling water in the saucepan. Reduce the heat to medium-low and poach the Eggs until the whites are set, about 3-4 minutes. Remove from heat and keep warm.
• While the Eggs are cooking, wash the Salad Greens thoroughly and dry well using a Salad Spinner if available.
• Also slice the Bacon into ¼ by ¼ inch pieces. Cook the Bacon pieces on low heat for 3-5 minutes in a covered frying pan until lightly brown.
• In a medium bowl, combine 4 T. of hot Bacon fat, the remaining Vinegar and the Mustard. Season with Salt and Pepper to taste. Whisk this thoroughly. Add the Salad Greens and hot Bacon pieces to the mix. Toss until the Greens are covered with the warm dressing.
• Portion the Salad mix onto 4 flat serving dishes. Top each with a Warm Egg retrieved with a slotted spoon.
"Salade Lyonnaise" - Pronounced "Sal-ahd Lee'-on-ayz". It originated in the city of Lyon, France and can be made with Dandelion Greens and dressed with a Vinaigrette Dressing. For more options add Toasted Brioche Croutons to each serving as shown.
