Salad Lyonaisse

[shacke]

It seems there are an infinite number of dressing interpretations - a common thread being poached egg and bacon as additions.

Is there a traditional preparation for the dressing on this salad?

Thanks

[Andrew Fenton]

I don't really know why you'd put bacon and egg in the dressing- those go on the salad itself, right?

For the dressing, I use bacon drippings, sherry vinegar, salt and pepper. Maybe a little bit of Dijon mustard.

[shacke]

I don't really know why you'd put bacon and egg in the dressing- those go on the salad itself, right? 

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Yeah - it just seems like the toppings are universal but the dressing is not. I was curious what the original creation actually was before the recipe big bang.

[Magictofu]

I don't really know why you'd put bacon and egg in the dressing- those go on the salad itself, right? 

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Yeah - it just seems like the toppings are universal but the dressing is not. I was curious what the original creation actually was before the recipe big bang.

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Probably a simple vinegar and oil dressing with a bit of mustard. However bacon strikes me as a variation of the usual confit gizzards.

[Jon Savage]

Yeah - it just seems like the toppings are universal but the dressing is not.  I was curious what the original creation actually was before the recipe big bang.

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I checked my copy of Larousse Gastromonique & the copy of the New Professional Chef and that salad (unless I'm a complete dumbass which is entirely possible) is conspicuous by its absence.

Wikipedia, while unauthoritative, was also entirely unhelpful.