Salad Lyonnaise
serves 4

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Salad Lyonnaise
This simple salad is popular in French Bistros. The wonderful flavors of a weekend breakfast make this salad a comforting treat.
Dressing
1 tablespoon onion, finely chopped
1 tbsp white wine vinegar
1 tbsp spicy mustard
3 tbsp olive oil
Salad
4 slices pancetta or thinly sliced bacon
1 clove garlic, crushed
2 slices wheat bread, cut into cubes
6 cups frisee lettuce other curly leaf lettuce
1/4 cup thinny sliced onion
4 eggs
  1. Whisk the chopped onion, vinegar and mustard in a small bowl. 
  2. gradually add the oil in a steady stream to make a thick dressing, set aside. 
  3. Wash and spin dry the lettuce.
  4. Coat a large frying pan with cooking spray. Fry pancetta (or bacon) along with the crushed garlic clove. Cook until pancetta is crisp, about 6-8 minutes. Remove with slotted spoon, set aside.
  5. Reduce heat, cook bread cubes in the drippings and garlic. Cook until crisp, stirring frequently for about 5 minutes.
  6.  Bring a large pot of water to a gentle boil. Crack the eggs one at a time into a measuring cup. 
  7. Gently lower the eggs one at a time into the water and poach for 3 mins exactly. Remove the eggs with a slotted spoon when done.
  8. Arrange lettuce on four plates, top with onion slices, pancetta, and croutons. Toss with 1/4 of dressing. Top each salad with a poached egg.
Calories 288, Fat 18.4g, Cholesterol 169mg, Sodium 424mg
Carbohydrates 19.9g, Fiber 11.9g, Sugars 3.3g, Protein 14.4g