Grab your berets, y’all- you’re about to say ‘oui.’ This is a totally paleo (Whole30 compliant) spin on a traditional Lyonnaise Salad.
This salad is so easy, so delicious, and so not that bad for you- an awesome dish to make if you have some non-paleo friends coming over for dinner and you want to impress them with your fancy-pants cooking skills.
Green stuff- ideally frisee, but I used a mix of arugula/spinach and it rocked
Duck Stuff- I used duck bacon, two strips per salad
Potatoes- 3 mini potatoes per salad
Bacon- That’s right- this is a double bacon salad. 1-2 strips per salad, cut in small, thick pieces.
Eggs- 1 egg, poached, per salad
For the Dressing:
1 tablespoon of stone ground mustard (something dijon-y)
2 tablespoons avocado oil
1-2 teaspoons of white vinegar
First, cook your bacon, drain off the fat, and cook the potatoes (ideally boil them to cut down on some fat content). Let your potatoes cool, and stack that beautiful salad up. Leaves, then cut your potatoes and spread them around, then add your bacon, and then your duck. Whether you use duck bacon or duck confit, I promise this will taste great.
Now mix up some dressing. This is easy: add ingredients whisk. Make as much or as little as you want, no judgment here.
Now, poach an egg for the top of each salad. Make sure you leave the yolk nice and runny, cause that ends up being part of the dressing/part of the deliciousness. If you read my post about Paleo Spaghetti Squash Carbonara, you know that I am terrible at explaining how to poach an egg. This guy is much better.
Dry the egg a bit, because nothing sounds less appealing than wet eggs, and plop that puppy on top of your salad. You can dress the salad pre or post-egg (I prefer pre).
Then, go to town. Fork and knife, or using your bare hands like the primal, paleo beast you are. Let me know how you like it!