Cherry Hardwood Smoked Bacon Lyonnaise Salad

0 Reviews

SERVINGS

4

PREP TIME

35 min

TOTAL TIME

60 min

GLUTEN FREE

NO

Potatoes, beets, greens and bacon create a hearty and satisfying salad.

This recipe is made with Jones Dry Aged Bacon.

8 oz CW Bacon
ingredients
1 lb medium Yukon gold potatoes
1 cup golden beets
2 tablespoons olive oil
1 (1/2 lb) load brioche, cut into 1/2 inch pieces
2 tablespoons butter, melted
2 (8 oz) packages Jones Dairy Farm Dry Aged Cherry Hardwood Smoked Bacon
1 teaspoon white vinegar
4 eggs
3 frisée, heads trimmed
1 cup baby spinach, packed
1 lb frozen sweet cherries, thawed and drained
​Vinagrette dressing, for serving
1/4 teaspoon fresh ground balck pepper
DIRECTIONS
Boil potatoes in 4 quarts of water for 20 to 30 minutes or until fork tender.

Prepare beets by tossing in olive oil and roast in the oven on a sheet pan, 30 minutes at 350°.

Allow potatoes and beets to cool to room temp and quarter each.

Toast pieces of brioche with melted butter until golden.

Cut bacon into 2 inch pieces and render until slightly crispy.

Fill an 8 inch sauté pan 3/4 full with water and teaspoon of white vinegar. Bring to a medium boil. Crack eggs into pan and cook 3 to 4 minutes. Eggs should be solid white with a soft yolk when done.

To serve, combine frisse, baby spinach, potatoes, beets, bacon, brioche croutons, and sweet cherries. Lightly toss with vinaigrette of your choice. Top each serving with a warm poached egg and season with fresh crushed black pepper.

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Ingredients

1 lb medium Yukon gold potatoes
1 cup golden beets
2 tablespoons olive oil
1 (1/2 lb) load brioche, cut into 1/2 inch pieces
2 tablespoons butter, melted
2 (8 oz) packages Jones Dairy Farm Dry Aged Cherry Hardwood Smoked Bacon
1 teaspoon white vinegar
4 eggs
3 frisée, heads trimmed
1 cup baby spinach, packed
1 lb frozen sweet cherries, thawed and drained
​Vinagrette dressing, for serving
1/4 teaspoon fresh ground balck pepper

Directions

Boil potatoes in 4 quarts of water for 20 to 30 minutes or until fork tender.

Prepare beets by tossing in olive oil and roast in the oven on a sheet pan, 30 minutes at 350°.

Allow potatoes and beets to cool to room temp and quarter each.

Toast pieces of brioche with melted butter until golden.

Cut bacon into 2 inch pieces and render until slightly crispy.

Fill an 8 inch sauté pan 3/4 full with water and teaspoon of white vinegar. Bring to a medium boil. Crack eggs into pan and cook 3 to 4 minutes. Eggs should be solid white with a soft yolk when done.

To serve, combine frisse, baby spinach, potatoes, beets, bacon, brioche croutons, and sweet cherries. Lightly toss with vinaigrette of your choice. Top each serving with a warm poached egg and season with fresh crushed black pepper.