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Lyonnaise Salad
INGREDIENTS:Warm Sherry and Smoked Bacon
Vinaigrette:
6 oz. bacon, sliced into thin strips
4 shallots, sliced
1 cup olive oil
½ cup sherry vinegar
to taste, salt and pepper
pinch of sugar
Salad:
3 heads of baby frisee
2 Belgian endive
4-5 red potatoes, quartered
4 poached eggs, cooked to order
as needed, freshly toasted croutons DIRECTIONS:For
vinagrette, cook bacon and shallots slowly in olive oil until
tender. Add vinegar, salt, pepper and sugar.
For the salad, toss frisee, Belgian endive and potatoes in warm
vinaigrette. Garnish with poached egg and freshly toasted croutons.
SERVINGS:4 servings From:Proprietors Jean-Pierre
Leroux and Denise Leroux and chef Nadia Tilkian, Barrington
PHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD
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