- Sep 21, 2016 · 2) Over medium-high heat, cook bacon until crisp. Set aside on paper towels to drain. Reserve the bacon fat. 3) Wipe out the saute pan, add 1 Tbsp of the reserved bacon fat and saute the walnuts over medium-high heat until fragrant, tossing constantly. Pour nuts over the sprouts and toss to combine. 4) Crumble bacon and add to sprouts.
- Traditional French salad Lyonnaise with frisee lettuce, bacon, croutons, a poached egg, and a Dijon vinaigrette. Salad Lyonnaise is a traditional French salad from Lyon, made with frisée or curly endive, hot bacon, and a freshly poached egg.
- Salad recipes provided by Chef John. ... Chef John's Ranch Dressing, My Big Fat Greek Salad, Chef John's Panzanella, Corn Salad with Creamy Italian Dressing, Shrimp and Pasta Shell Salad