Lyonnaise Salad
9 Smart Points on Weight Watchers Flex / Freestyle
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3.75 cups salad leaves (I used mix of frisee & red salad)
- 2 bacon rashers
- 4 eggs (medium)
- 1 medium shallot (finely chopped)
- 1 tbsp white vinegar
- 1 tbsp red wine vinegar
- 1/2 tsp dijon mustard
- ⅓ cup half fat cheddar cheese ((50g) cubed)
- 1/2 small baguette (I used Waitrose small baguette)
- 4 tsp olive oil
- ground black pepper
- sea salt
Instructions
- 1
Preheat the oven to 375oF /190oC. Lay the slices of baguette on a baking tray and brush each side with olive oil. Season lightly with salt and pepper. Cook each side for approx 7 - 8 minutes or until they are golden brown and crisp. Remove from the oven and set aside to cool.
- 2
Rip up the salad into bite size pieces and place in a large mixing bowl
- 3
Chop up the cheddar into bite size pieces and set aside.
- 4
Chop the bacon up into small pieces and place in a small frying pan and cook, stirring occasionally until golden brown. Take the pan from the heat and carefully remove the pieces of bacon from the frying pan and place on a piece of kitchen roll to cool. Keep the rendered bacon fat in the pan for use later.
- 5
Poach the eggs using an egg poacher or the cling film method as discussed above.
- 6
Heat the rendered bacon fat over a medium heat and add the chopped shallots and cook for 30 seconds. Add the red wine vinegar and dijon mustard and mix. Add the bacon pieces, mix gently then remove from heat and pour over the salad leaves and toss gently so that the leaves are coated with the warm dressing.
- 7
Divide the salad leaves between 2 bowls and add the cheese and croutons. Top with the poached eggs.