Salad Lyonnaise
Ingredients:
¼ cup Sherry Vinegar
½ Tbsp Dijon Mustard
½ tsp Garlic salt or fresh garlic
1 Tbsp Balsamic
¾ cup Olive Oil
Salt and Pepper
10 Slices of Nueske’s Bacon
Head of Frisee lettuce (about 1lb)
4 Eggs, cooked sous vide
Warm Sous Vide to a temperature of 167 and place whole egg in for exactly 13.5 minutes. While eggs are cooking, in a sauce pan crisp up bacon, 3-4 mins per side and drain on a paper towel. Mix vinegar, Dijon, garlic, balsamic, salt/pepper, and olive oil together. Heat in a small sauce pan until just warmed, if overheated the sauce will separate. Layer a plate with the Frisee, crumbled bacon, and poached egg. Top with salad dressing and break egg so yolk gets mixed in and coats the salad.
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