Go Back
Print Recipe

Easy Classic Salad Lyonnaise

A cozy weeknight dinner option that combines fresh greens, a tangy dressing, and a poached egg for a delightful flavor profile.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad
Cuisine: French
Keyword: Easy
Servings: 4 servings

Equipment

  • Mixing Bowl
  • Small Pot
  • Whisk
  • Slotted Spoon

Ingredients

Fresh greens (arugula or frisée)

  • 4 cups Fresh greens (arugula or frisée) Provides the base of the salad.

Eggs

  • 2 large Eggs For poaching.

Shallots

  • 1 medium Shallot Finely chopped for the dressing.

Mustard

  • 1 tablespoon Dijon mustard Essential for the dressing.

Olive oil

  • 3 tablespoons Extra virgin olive oil Lends richness to the dressing.

Vinegar

  • 1 tablespoon White wine vinegar Adds acidity to the dressing.

Salt and pepper

  • Salt and pepper To taste.

Parmesan cheese

  • 2 tablespoons Shaved Parmesan cheese Optional, for finishing touch.

Instructions

  • 1. Prepare the dressing by combining chopped shallots, Dijon mustard, white wine vinegar, salt, and pepper in a small bowl. Whisk until well mixed.
  • 2. Gradually add olive oil while whisking continuously to emulsify the dressing. Adjust seasoning if necessary.
  • 3. Bring a small pot of water to a gentle simmer. Crack eggs into individual bowls.
  • 4. Create a whirlpool in the simmering water and slide in the eggs one at a time. Poach for 3-4 minutes until whites are set.
  • 5. In a large mixing bowl, add fresh greens and drizzle with dressing. Toss gently to coat.
  • 6. Use a slotted spoon to remove poached eggs from water and drain excess water.
  • 7. Transfer dressed greens to plates or a platter, making an indentation for each poached egg.
  • 8. Place a poached egg on each serving and sprinkle with Parmesan cheese if desired.
  • 9. Drizzle with remaining dressing and add freshly cracked pepper. Serve immediately.

Notes

Customize with grilled chicken, roasted vegetables, or different greens for variety.