Salad Lyonnaise

I wasn’t too thrilled with the Bittman “Classic Sauteed” fish recipe I tried last night- fell apart, coating didn’t work, etc.. At least the salad I made on the side was decent? That said, I’m still not great at poaching eggs. Anyone have a foolproof technique?

Two servings of Romaine lettuce, chopped

1 oz slab bacon, cubed

2 eggs

olive oil and champagne vinegar (about 3:1 ratio)

1 tsp dijon mustard

1 clove garlic

salt and pepper

Make a salad dressing of oil, vinegar, mustard, garlic, salt and pepper. Set aside.

In a skillet, brown bacon thoroughly.

While you’re browning bacon, poach two eggs according to your desired technique. Remove from water with slotted spoon and set aside.

Dress lettuce with about 1 tbsp dressing per person (or a little less). Top salad w/ half the bacon and 1 poached egg. Serves two.


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