Sous Vide Salad Lyonnaise

Salad Lyonnaise is a traditional warm salad with frisee, crispy bacon, poached eggs, and a delicious mustard vinaigrette. Take the guesswork out of poaching the egg with the Anova Sous Vide Precision Cooker.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 00:45

Temperature : 147F / 63.9C

Ingredients

• 4 large eggs
• 8 ounces bacon, cut into 1/2-inch thick strips
• 4 tablespoons extra virgin olive oil
• 2 tablespoons grainy mustard
• 2 tablespoons sherry vinegar
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper
• 2 heads frisée

Directions

1. Set the Anova Sous Vide Precision Cooker to 147ºF (63ºC).
2. Using a slotted spoon, gently place the eggs in the water and set the timer for 45 minutes.
3. Meanwhile, cook the bacon in a large skillet pan over medium heat until brown and crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and let cool.
4. Make the vinaigrette: Whisk together the olive oil, mustard, vinegar, and honey. Season to taste with salt and pepper.

Finishing Steps

1. Dress the frisée with the vinaigrette. Divide between four plates.
2. When the timer goes off, gently remove the eggs from the water bath. Carefully remove the egg from the shell and place one egg on each plate. Season with salt and pepper.
3. Crumble the bacon over the top of each salad. Serve.