Salad Lyonnaise
with walnuts / gorgonzola / sherry vinaigrette
A few simple ingredients play off of one another in this fresh but filling French bistro salad that is topped with a poached egg.
Ingredients
- Garlic - 2 cloves , chopped
- Bread, small loaf of sourdough or Italian - 1/2 , cubed
- Frisee - 8 oz , torn into pieces (sub green leaf lettuce or mixed greens)
- Tomatoes, medium - 1 , diced
- Eggs - 4
- Oil, olive - 1 Tbsp
- Vinegar, white wine - 2 tsp
- Walnuts, halves or pieces - 1/3 cup
- Cheese, blue or gorgonzola - 3 oz (sub goat cheese)
- Shallots - 1 bulb , diced
- Mustard, Dijon - 2 tsp
- Vinegar, sherry - 1 1/2 Tbsp
- Oil, olive - 3 Tbsp
Prep
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Shallots / Garlic - Prep as directed and store separately. (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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Bread / Frisee / Tomatoes - Prep as directed and store separately. (Can be done 1 day ahead)
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Eggs - Crack each egg into a small ramekin or teacup. (Don’t skip this step as it will help you to transfer all the eggs to hot water quickly so they cook evenly.)
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Make
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Heat oven to 375F / 191C.
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Toss bread cubes with garlic, olive oil (the portion for the salad) and some salt. Spread on a sheet pan. Transfer to the oven and toast until bread is golden, shaking pan halfway through cooking, 12 to 15 minutes.
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While bread toasts, fill a large saute pan with water. Add white wine vinegar and some salt. Heat over high heat until it begins to boil. (Note: A large saute pan with straight sides is the best pan for poaching many eggs at a time. If you've never poached eggs, here's a quick tutorial.)
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Line a plate with paper towels and set it near the stovetop.
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When water is boiling, reduce heat to a low simmer (a few small bubbles rising from the bottom). Gently pour each egg into the simmering water, so that none of them are touching. Simmer eggs to your desired degree of doneness (for cooked whites and soft yolks, this should take 4 to 5 minutes).
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Use a slotted spoon to transfer eggs to paper towel.
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Toss frisee, walnuts, tomatoes and toasted bread cubes in vinaigrette. Divide between serving bowls. Crumble cheese over salad and top with eggs. Enjoy!
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