Lyonnaise-Style Warm Salad with Sauteed Bacon, Lentils, and Poached Egg
This simmered dish pairs green lentils, dry with bacon lardons, egg and frisee, torn. 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.
62g green lentils, dry218 kcal
48g bacon lardons260 kcal
35g egg50 kcal
69g frisee (curly endive), torn17 kcal
8g olive oil71 kcal
7g Dijon mustard5 kcal
10g red wine vinegar8 kcal
17g shallot, finely minced12 kcal
1g black pepper, ground2 kcal
Cooking instructions
green lentils
Simmer the dry green lentils in water until tender but not mushy, 18-22 minutes; drain and season lightly with salt.
green lentilsbacon lardons
While lentils cook, heat a skillet over medium heat and cook bacon lardons until crisp. Transfer bacon to a plate; keep about 1 teaspoon of fat in the pan.
Add red wine vinegar to the skillet and scrape up browned bits. Whisk in Dijon mustard, then drizzle in olive oil to form a warm vinaigrette; season with black pepper.
green lentilsfrisee (curly endive)
Toss the warm lentils in the skillet with the vinaigrette for 30 seconds to heat through, then add frisee and toss just until slightly wilted.
egg
Poach the egg in barely simmering water for 3 minutes (or to your preference). Drain briefly on a paper towel.
green lentilsbacon lardonseggfrisee (curly endive)
Plate the warm lentil-frisee salad, scatter bacon over the top, and set the poached egg on top.
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Transfer bacon to a plate; keep about 1 teaspoon of fat in the pan. Add red wine vinegar to the skillet and scrape up browned bits. Whisk in Dijon mustard, then drizzle in olive oil to form a warm vinaigrette; season with black pepper. Toss the warm lentils in the skillet with the vinaigrette for 30 seconds to heat through, then add frisee and toss just until slightly wilted. Poach the egg in barely simmering water for 3 minutes (or to your preference). Drain briefly on a paper towel. Plate the warm lentil-frisee salad, scatter bacon over the top, and set the poached egg on top.","cookingInstructions":["Simmer the dry green lentils in water until tender but not mushy, 18-22 minutes; drain and season lightly with salt.","While lentils cook, heat a skillet over medium heat and cook bacon lardons until crisp. Transfer bacon to a plate; keep about 1 teaspoon of fat in the pan.","Add red wine vinegar to the skillet and scrape up browned bits. 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