“Salade Lyonnaise” is a timeless French classic - lettuce, croutons, poached eggs, bacon and a tangy Dijon vinaigrette. It’s a nourishing, delicious meal and surprisingly easy to prepare. This version preserves as much as possible the original flavor and soul, while focusing on healthy fats.

A light lemon-avocado mousse quietly replaces bacon, adding a creamy texture which complements the crispiness of the salad and the delightful crunch of the pumpkin seeds. Homemade breadcrumbs or croutons from quality wholemeal or sourdough bread make every bite more satisfying. The runny yolk from the poached egg blends beautifully into the salad (soft boiled eggs are an equally delicious alternative).

The dressing has a classic base: olive oil, lemon juice, balsamic vinegar with a touch of Dijon mustard. Keeping the mousse and the dressing separate adds both texture and elegance.

Behind the Bite

Avocado and egg yolk make a good pair - the healthy fats in avocado help the body absorb the fat-soluble vitamins (A, D, E, K) naturally found in egg yolk. Adding extra egg whites to the mousse is a simple way to raise the protein content.

The recipe

Assemble the salad as you prepare the ingredients

Start with the lettuce

Tear fresh lettuce by hand and arrange on the bottom of the serving plate.

Prepare the avocado mousse

Remove the skin and the seed and mash half an avocado with a fork in a bowl until creamy but textured. Stir in a teaspoon of olive oil (about 5 ml), a splash of lemon juice and a pinch of salt. (At this point you can add the egg whites if you go for the higher protein version.)

Toast the pumpkin seeds in a thick-bottomed pan for about 3 minutes or until fragrant.

Spoon the mousse over the lettuce and sprinkle over the pumpkin seeds.

The egg(s)

Poach the egg for 3-4 minutes in boiling water. (You can also boil it for about 6 minutes if you feel more confident with this technique. Aim for a runny yolk, while being able to remove the shell without breaking it.)

Place the egg on the avocado mousse and make a cut in the center of the yolk (or on the long side of the egg if you go for the soft boiled version).

A part of the yolk will spread over the avocado mousse, but this is what you want: “a new rich, silky dressing on its own.”

Finish the salad

Use a teaspoon to pour some dressing directly on the egg, right over the cut area, then drizzle the rest evenly over the salad.

Sprinkle the breadcrumbs or croutons over and enjoy this delicious salad while the egg is warm!

A light, even dressing - a clean 1:1 balance of acid and fat, right in the classic range. (See Just to Be Sure.)