Appetizers, Blog

Salade Lyonnaise: Red-Wine Poached Egg & Salad

Photos by Greg Nesbit Photography

We may not think as often about salad for dinner in the winter.  In summer we love to make large composed salads with hard boiled eggs, a piece of seared fish, boiled small red potatoes.  The lightness and the freshness are perfect for the season.  But what about salad for dinner in the winter?  Why not?  The classic Salade Lyonnaise is delicious, and could easily be a one-dish meal on a cold night.  A balanced combination of hot and cold, rich and light, this salad is a treat either as an appetizer or a main course.  A heavier leafy green is a good base for the salad; the traditional frisee can hold up to the warm bacon and egg, and its bitterness cuts a nice contrast to the heavier ingredients.  If you don’t care for all frisee, you can mix it with some shredded romaine for an equally refreshing base for your lovely red wine poached egg.



Classic French Red Wine Vinaigrette

makes 1 1/2 cups

2 T dijon mustard

1/4 c red wine vinegar

3/4 c oil oil

1 shallot, minced finely

salt, pepper

-Whisk together vinegar, mustard, shallot, salt and pepper.  Gradually whisk in the oil to form an emulsion.  Scrape into a jar or container and store in the refrigerator. This dressing will keep in a container in the fridge for a couple of weeks.

Salad Components

Assemble your salad components for the desired number of people:

Frisee or other sturdy salad green

Fresh eggs (preferably organic farm eggs)

enough red wine in a saucepan for the eggs to be completely immersed to poach

Thick bacon strips cut into 1/4 inch batons, sauteed until crispy

Toasted baguette slices to hold the egg

Slices of pancetta, baked in a 300F oven for about 10 mins, until crispy

Bring the wine to simmer, season with salt, pepper and a bay leaf.

Break egg into individual ramekins, swirl the simmering wine in the pan and pour egg in when it’s rotating well.  The wine should never boil with the egg in it.

While the egg is cooking, toss salad with vinaigrette, flip the egg in the wine carefully, poach until desired doneness, approx. 2-3 minutes.  If the white is not cooked, the egg might break when you take it out, but you still want the yolk to be runny.  Put the crouton on the top of the salad, scatter warm bacon around, carefully remove the egg and blot it on a piece of kitchen paper, and place it on top of the crouton.  Top with a slice of crispy pancetta. Can drizzle with red wine reduction if desired.

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