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Bistro Salad with Mustard Vinaigrette

December 19, 2012

I wish I had the recipe for the salad in this first picture, from a Bouchon in Lyon…but when I’m craving that salad, this one is a pretty decent substitute …

Salad in Lyon

Mustard Vinaigrette:

3 Tbsp white wine vinegar

3 Tbsp whole-grain mustard

1 shallot, peeled and minced (or pushed through a garlic press)

1 garlic clove, pressed

2 tsp fresh thyme

1/2 tsp salt

1/2 tsp pepper

3/4 cup extra virgin olive oil

Mix ingredients for the vinaigrette in a blender, or shake well in a jar.

Bistro Salad:

Baguette slices

Goat cheese (or Boursin)

Crumbled crispy bacon, 2 slices per salad

Frisée (or mesclun, or other lettuce)

Fried (runny yolk) or poached egg, 1 per salad

Toast baguette slices until dry and crispy. Drizzle with a little olive oil and spread with cheese. Arrange lettuce, bacon and top with an egg. Serve with mustard vinaigrette and cheese toasts.

Bistro Salad

(Recipe adapted from America’s Test Kitchen’s The Best 30-Minute Recipe)



From → Salads

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