Breakfast Salad | Salad Lyonnaise with Potatoes

Salad Lyonnaise is one of those classic, almost perfect salads. It’s a triumph in simple, balanced flavor pairings. You get bitterness and freshness from the frisee, smokiness from the bacon, rich and creaminess from the soft-boiled egg, and tanginess from the vinaigrette. The only thing missing in this salad to make it a good ‘ol fashioned Americano breakfast is the potatoes… I’ve gone ahead and fixed that. I hope you dig! Lmk if you have any questions 🤘🏼 Adam

P.S. I’ll list out what I used and how I did it, but I didn’t measure ingredients for this recipe.

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Breakfast Salad

Ingredients

Breakfast Salad

• Bacon, cut into small strips (“lardons”)
• 7 Minute Soft-boiled Egg
• Yukon Gold Potatoes, par-cooked and sliced into ½ inch coins
• Frisee
• Romaine Lettuce
• Black Pepper
• Kosher Salt

Bacon Fat Vinaigrette

• Bacon Fat from pan, slightly cooled
• Olive Oil
• Sherry Vinegar
• Honey
• Dijon Mustard
• 1 Garlic Clove, minced

Instructions

Breakfast Salad

1. In a skillet on medium heat, crisp the bacon, then remove the bacon from the pan, leaving the bacon grease. Add the par-cooked potato slices and cook until golden brown, then remove the potatoes from the pan. Allow leftover bacon fat to cool slightly before making the vinaigrette (see below.)
2. Make the vinaigrette. Toss the frisee in the vinaigrette. Layer the bacon, potatoes, and soft-boiled egg on top of the greens and serve.

Bacon Fat Vinaigrette

1. Whisk all the ingredients together in a bowl. The final vinaigrette should be tangy, slightly sweet and well-seasoned.

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