I knew that at least one of my dishes to use the duck eggs I bought in Portland was going to be a salad with a poached egg on top, probably using the mustard greens I got at the farmer’s market. I didn’t know, however, that Salade Lyonnaise — a bitter greens salad with bacon, dijon vinaigrette and a poached egg on top — was a classic French dish: simple, elegant, and delicious. The tangy vinaigrette and bitter greens are complemented by the salty bacon and elevated by the creamy, runny yolk of the egg. Now that I’m done describing my food like Guy Fieri, how about we get on with it?
Salade Lyonnaise avec Oeufs de Canard
- 2 fresh duck eggs
- bitter greens (such as frisee or arugula; I used mustard greens)
- bacon, cooked and crumbled
- red onion or shallot, sliced
- 1 tbsp olive oil
- 1 tbsp rice wine vinegar
- 1 tsp dijon mustard
- 1 tsp minced garlic
- salt and pepper to taste
Arrange greens in two bowls with onion, bacon and croutons. In a jar, shake together olive oil, vinegar, mustard, garlic and salt and pepper. Drizzle over salad. Lightly poach eggs and place on top of salad, break yolks and garnish with salt and pepper.