Salade Lyonnaise

Name: Salade Lyonnaise
Ingredients: 12 cups torn frisée, radicchio or escarole or other sturdy greens, washed and dried; 1/2 pound slab bacon, cut into ½-inch cubes; 3 tablespoons extra virgin olive oil; 2 shallots, chopped; 3 tablespoons sherry vinegar; 1 1/2 tablespoons Dijon mustard; 2 tablespoons apple cider vinegar; Salt; freshly ground black pepper; 8 large eggs

www.joanneweir.com

Salade Lyonnaise Serves 8 Ingredients 12 cups torn frisée, radicchio or escarole or other sturdy greens, washed and dried 1/2 pound slab bacon, cut into ½-inch

View full recipe on www.joanneweir.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.joanneweir.com.

Share this recipe:

Cooking tools:

Serving bowl
Refrigerator
Skillet
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Mixing bowl
Saucepan
Stove
Slotted spoon
Kitchen timer
Paper towel
Whisk
Plate
Pepper mill

Ingredients

12 cups torn frisée, radicchio or escarole or other sturdy greens, washed and dried
1/2 pound slab bacon, cut into ½-inch cubes
3 tablespoons extra virgin olive oil
2 shallots, chopped
3 tablespoons sherry vinegar
1 1/2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
Salt
freshly ground black pepper
8 large eggs