salade a la lyonnaiserating:
although the term "Lyonnaise" usually refers to the use of sautéed onions in the preparation, in this case it means simply "in the style of Lyons," a city world renowned for its famous chefs and their equally famous restaurants.
from the Web Chef
2 tbsps (30 ml) olive oil
6 slices bacon, cut into 1/2-inch (1 cm) pieces
2 tbsps red wine vinegar
Salt and freshly ground pepper to taste
1/2 lb (225 g) mild greens such as frisee, spinach, or oak-leaf lettuce
4 eggs, poached
2 tbsps (30 ml) chopped fresh chives
heat the olive oil in a small saucepan over moderate heat and sauté the bacon until almost crisp. Deglaze the pan with the vinegar and season with salt and pepper. Toss the greens with the dressing in a large bowl and arrange on individual serving plates. Place a poached egg on the salad and garnish with chopped chives.