Salad Lyonnaise
serves 4

Salad Lyonnaise
This simple salad is popular in French Bistros. The wonderful flavors of a weekend breakfast make this salad a comforting treat.
- Whisk the chopped onion, vinegar and mustard in a small bowl.
- gradually add the oil in a steady stream to make a thick dressing, set aside.
- Wash and spin dry the lettuce.
- 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.
- Reduce heat, cook bread cubes in the drippings and garlic. Cook until crisp, stirring frequently for about 5 minutes.
- Bring a large pot of water to a gentle boil. Crack the eggs one at a time into a measuring cup.
- 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.
- 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
Carbohydrates 19.9g, Fiber 11.9g, Sugars 3.3g, Protein 14.4g