This is a link to a New York Times Article on Salad Lyonnaise
This is a great salad. I just threw this one together but it was still outstanding. We would have this in the small restaurants in Lyon when I went there ( every week ). Here is a link to the recipe. The recipe calls for poached egg but the real salad is done with a very soft 2 minute boiled egg and the dressing is just Dijon mustard, oil and vinegar with salt, pepper and a touch of garlic.
He also neglected to add garlic croutons to the salad. However he did use the correct frisee lettuce.
This is a great salad for dinner.
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