• Wednesday, December 11, 2019

Salade Lyonnaise

Kale Salade Lyonnaise
October 1, 2014

1 ½ pounds kale, stems and vein removed, chiffonade, about 10-12 cups

1 medium red onion, thinly sliced

½ pound bacon, center cut thick, cut into 1 inch pieces

1 small French baguette, 8 slices, toasted, rubbed with garlic and extra virgin olive oil

2 garlic cloves, whole, peeled to rub bread

4 eggs, fresh

2 tablespoons champagne vinegar

1 tablespoon Dijon mustard

¼ cup extra virgin olive oil

½ teaspoon salt

¼ teaspoon black pepper



Pre-heat oven, turn oven broiler on high for toasting baguette.

While oven is heating, in a 3 quart stockpot, add 1 quart water and heat over medium-high. Bring water to a boil, and then reduce heat to low, let water simmer.

In a sauté pan, heat over medium-high and layer pan with bacon slices and cook until crisp. Remove bacon from pan and drain on a paper towel, set aside.

Cut the baguette into 8, 2 inch thick slices on the diagonal. Rub each side with a garlic clove and brush with olive oil. Place sliced bread on a sheet tray, transfer to oven and toast until golden brown and crisp. Remove from oven set aside.

In a small mixing bowl, add Dijon mustard, vinegar and stir.  Gradually add olive oil to emulsify. Season vinaigrette with salt and black pepper. In a large mixing bowl add cut kale, onion slices and bacon pieces. Drizzle with vinaigrette and gently toss salad. Divide salad equally among four plates.

Poach eggs.

Set mess strainer over a small bowl. Crack egg into strainer; let the excess water drip out. Gently slide egg from strainer into simmering water.  Repeat with remaining three eggs. Cover pan with lid and turn off heat; let all 4 eggs cook for exactly 4 minutes. Using a slotted spoon remove one egg at a time, let water drain and place in center of kale salad. Repeat with remaining three eggs.

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