Salade Lyonnaise

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Here  we have another  classic that shows and proofs why the classics don’t die: They are simply the best !
When all the pretty (and sometimes not so pretty) newfangled high flyers have simply faded away because of lack of substance, practicality and being too heavy on looks and too light on taste and texture, out come the classics again to remind us why they were our favorites in the first place : Taste, texture and simple, appetizing presentation, free from superficial nonsense. What better dish to proof my point than with this wonderful salad which will be equally good as appetizer, side dish, snack or even main course (See below )
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P.S.
Usually the poached egg is served liquid in the center, but, while I love eggs prepared this way, for my salad I prefer them a bit more waxy (depending on the size of the egg, add about 1 to      1,5  minutes to the cooking time of soft-poached egg)
 P.P.S.
Although smoked bacon is widely used, I prefer the taste and texture of fresh bacon for this dish. If you choose to use smoked bacon, you can forgo the step of simmering the bacon before sauteing.
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Bon Appetit !   Life is Good !
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Salade Lyonnaise

Salade Lyonnaise

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Salade Lyonnaise

Salade Lyonnaise

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Salade Lyonnaise

Salade Lyonnaise

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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2 comments

  1. Hello Hans, this is a very very classic dish 🙂 I´m writing to say that I really like your introduction and I agree. The good thing about the food-fashion new stuff is that it always leaves us some new details and ideas to combine with the classics.

    Liked by 1 person

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