Salad lyonnaise
Discover the delightful flavors of Salad Lyonnaise with our easy-to-follow recipe. Featuring crispy potatoes, savory prosciutto, caramelized shallots, and perfectly poached eggs on a bed of fresh mixed greens, this classic French salad is a harmonious blend of textures and tastes. Ready in just under an hour, it’s perfect for a gourmet lunch or dinner that’s sure to impress. Get ready to elevate your salad game today!
Cook time 20 min
Prep time 20 min
Ingredients:
4 potatoes3 slices prosciutto
1 tbsp olive oil
6 shallots
2 tbsp vinegar
4 eggs
2 tsp brown sugar
2 cups mixed greens (or salad mix)
Salad Lyonnaise is a classic French dish that beautifully combines the simplicity of mixed greens with the savory richness of potatoes, prosciutto, and eggs. This versatile salad is perfect for a light lunch or a delightful dinner starter, giving you a taste of French cuisine in every bite.
Instructions:
- Place the peeled and cubed potatoes in a pot of salted water. Bring to a boil and cook for about 10-12 minutes, or until the potatoes are tender but not mushy.
- Drain the potatoes and set them aside to cool slightly.
- In a large skillet, add the chopped prosciutto and cook over medium heat until it becomes crispy, about 3-4 minutes.
- Remove the prosciutto from the skillet and set aside.
- In the same skillet, add 1 tbsp of olive oil. Add the thinly sliced shallots and cook on medium heat until they become soft and caramelized, about 10-12 minutes.
- Once the shallots are caramelized, add 2 tbsp of vinegar and 2 tsp of brown sugar to the skillet. Stir and cook for an additional 2-3 minutes until the mixture thickens slightly.
- Remove from heat and set aside.
- Fill a medium-sized pot with water and bring it to a gentle simmer.
- Crack the eggs one by one into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.
- Use a slotted spoon to carefully remove the eggs from the water and place them on a plate lined with paper towels to drain.
- In a large bowl, combine the mixed greens and the cooked potatoes.
- Drizzle the shallot dressing over the greens and potatoes, and toss gently to combine.
- Top with crispy prosciutto.
- Divide the salad among four serving plates.
- Place a poached egg on top of each salad.
- Serve immediately and enjoy your delicious Salad Lyonnaise!
Tips:
- Choose waxy potatoes like Yukon Gold for the best texture, as they hold their shape well during cooking.
- Cook the prosciutto just until crisp to avoid it becoming too chewy or burnt, adding a wonderful crunch to your salad.
- When poaching eggs, add a splash of vinegar to the water to help the egg whites coagulate more quickly.
- Sauté the shallots slowly over medium-low heat to caramelize them, bringing out their natural sweetness and adding depth of flavor to your dressing.
- Toss your mixed greens or salad mix just before serving to ensure they stay crisp and fresh.
- For a different spin, consider adding a sprinkle of fresh herbs like parsley or chives to enhance the flavor and add a touch of color.
With its balanced combination of tender potatoes, crispy prosciutto, tangy shallots, and perfectly poached eggs, Salad Lyonnaise offers a wonderful culinary experience. The mixed greens add freshness and vibrancy, making this dish both nutritious and delicious. Enjoy your homemade French delight!
Nutrition per serving
4 ServingsCalories 280kcal
Protein 14g
Carbohydrates 44g
Fiber 6g
Sugar 8g
Fat 9g
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