A lyonnaise salad takes me back to my days of studying abroad in Europe during college. I ordered it frequently because you could always count on it being on the menu (especially in Luxembourg, where I studied) and I thought I was being somewhat healthy because hey, it was a salad! As soon as I spotted “lardons” and “oeufs” on the menu, I thought, “mmm, bacon and eggs. Sold.” It’s no wonder I gained a few pounds that semester along with all the pommes frites I devoured.
To construct this salad is super simple; frisée (but I just used spring mix + arugula, bacon, croutons, a poached egg (great tutorial here) and a dijon vinaigrette (I make my own–there recipes aplenty on the internets). Bon appétit!