Salade Lyonnaise Recipe
Learn how to make Salade Lyonnaise with a guided recipe using delicious and nutritious Eggland’s Best eggs and products.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Plate
Ingredients
- 1 (1/2-inch-thick) slicle pancetta (about 5 ounces)
- 2 tbsp extra-virgin olive oil
- 1 tbsp minced shallot
- 2 tbsp red wine vinegar
- 4 tsp Dijon mustard
- 1 head frisée (6 ounces), torn into bite-size pieces (5 cups)
- 5 ounces chicory or escarole, torn into bite-size pieces (5 cups)
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