Salad Lyonnaise
with shrimp / bacon / sherry vinaigrette
A few simple ingredients play off of one another in this fresh but filling French bistro salad.
Smarts: Traditional Lyonnaise Salad is topped with a poached egg. We've opted to fry the eggs in this version so there's not another dish to wash, but you can certainly poach your eggs if you prefer.
Ingredients
- Frisee - 8 oz , torn into pieces (sub green leaf lettuce or mixed greens)
- Tomatoes, medium - 1 , diced
- Shrimp, peeled and deveined - 1 lb
- Bacon - 4 slices
- Oil, cooking - 1 Tbsp
- Eggs - 4
- Walnuts, halves or pieces - 1/3 cup
- Shallots - 1 bulb , diced
- Mustard, Dijon - 2 tsp
- Vinegar, sherry - 1 1/2 Tbsp
- Oil, olive - 3 Tbsp
Prep
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Shallots - Prep as directed. (Can be done up to 5 days ahead)
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Make vinaigrette - Combine shallots, mustard, sherry vinegar and olive oil (the portion for the vinaigrette). (Can be done up to 5 days ahead)
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Frisee / Tomatoes - Prep as directed. (Can be done 1 day ahead)
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Shrimp - Defrost, rinse, and dry.
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Make
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Heat a large skillet over medium heat. Add bacon and cook on both sides until bacon is crisp. Transfer bacon to a paper-towel lined plate. Crumble bacon when cool enough to handle.
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Drain off all but 1 Tbsp / 15mL (for 4 servings, adjust if customizing) of bacon fat and return pan to heat. Add shrimp and cook in bacon fat until tender, seasoning both sides with some salt and pepper as it cooks. Combine shrimp and crumbled bacon.
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Wipe out skillet and return to medium heat. Add cooking oil. Crack eggs into oil and fry to desired doneness (cook on one side for sunny-side up, or flip and cook on both sides). Season eggs with some salt and pepper.
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Toss frisee, walnuts, tomatoes, shrimp and bacon in vinaigrette. Divide between serving bowls and top with eggs. Enjoy!
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