Warm Lyon-Style Salad with Chicken Livers, Bacon, and Poached Egg
This simmered dish pairs chicken livers, trimmed with bacon, egg and frisee or curly endive. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
151g chicken livers, trimmed180 kcal
40g bacon216 kcal
44g egg63 kcal
80g frisee or curly endive20 kcal
27g shallot, minced19 kcal
11g Dijon mustard8 kcal
16g red wine vinegar13 kcal
14g olive oil124 kcal
0.89 tsp (2g) black pepper5 kcal
Cooking instructions
eggred wine vinegar
Bring a small pot of water to a bare simmer with a splash of vinegar. Poach the egg for 3 minutes for a runny yolk; remove to a paper towel.
bacon
In a skillet over medium heat, cook bacon until crisp. Remove bacon; keep 1 to 2 tsp bacon fat in the pan.
chicken liversshallotblack pepper
Add shallot to the pan and cook 30 seconds. Add chicken livers, season with salt and pepper, and sear until browned outside but still slightly pink inside, 3 to 4 minutes total.
Dijon mustardred wine vinegarolive oil
Whisk together Dijon mustard, red wine vinegar, and olive oil. Warm the dressing briefly in the pan off heat to pick up browned bits.
chicken liversbaconeggfrisee or curly endive
Toss frisee with warm dressing. Top with chicken livers, crumbled bacon, and the poached egg.
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