Safest Choice™ Pasteurized Shell Eggs for Foodservice

Pasteurized Shell Eggs for Foodservice

Quantity Foodservice Recipes

Lyonnaise-style Salad

This lyonnaise-style salad is a great combination of flavors. In our quantity recipe for foodservice, the creaminess of the yolk balances perfectly with the crisp asparagus and bacon.

Recipe

Lyonnaise-style salad foodservice recipe

Serving Size: 1 salad

Yield:

Ingredients:

  • 12 strips extra-thick lean bacon (optional)
  • 4 1/4 lb asparagus spears, trimmed
  • 1/3 c minced garlic
  • 9 oz red wine vinegar
  • 3/4 c olive oil
  • 1 1/2 tsp Dijon mustard
  • 1 Tbsp salt
  • 1 1/2 tsp ground black pepper
  • 1 1/2 tsp white vinegar or lemon juice
  • 24 Davidson's Safest Choice® pasteurized shell egg(s)
  • 2 3/4 lb frisee style greens

Ingredients:

  • 24 strips extra-thick lean bacon (optional)
  • 8 1/2 lb asparagus spears, trimmed
  • 2/3 c minced garlic
  • 2 1/4 c red wine vinegar
  • 1 1/2 c olive oil
  • 1 Tbsp Dijon mustard
  • 2 Tbsp salt
  • 1 Tbsp ground black pepper
  • 1 Tbsp white vinegar or lemon juice
  • 48 Davidson's Safest Choice® pasteurized shell egg(s)
  • 5 1/2 lb frisee style greens

Ingredients:

  • 36 strips extra-thick lean bacon (optional)
  • black pepper, freshly ground (optional) to taste
  • 12 3/4 lb asparagus spears, trimmed
  • black pepper, freshly ground (optional) to taste
  • 1 c minced garlic
  • salt (optional) to taste
  • 3 1/3 c red wine vinegar
  • 2 1/4 c olive oil
  • 1 Tbsp + 1 1/2 tsp Dijon mustard
  • 3 Tbsp salt
  • 1 Tbsp + 1 1/2 tsp ground black pepper
  • 4 1/2 tsp white vinegar or lemon juice
  • 72 Davidson's Safest Choice® pasteurized shell egg(s)
  • 8 1/4 lb frisee style greens

Preparation:

  1. If using bacon, cut strips into 2 x 1/2-inch pieces. Cook in a sauté pan until golden brown and crisp. Drain well, reserve.
  2. Cook asparagus in boiling water for 3-4 minutes until crisp-tender. Shock in ice water. Drain and reserve.
  3. In a medium bowl, whisk together garlic, red wine vinegar, oil, mustard, salt, and pepper. Set aside.
  4. Half fill a large pot with water. Bring to a boil; lower heat to a simmer and add white vinegar or lemon juice. Crack eggs individually into small custard cups and carefully ease eggs into water, one at a time, holding cup as low as possible so the yolk doesn't break. Use a spoon to gather whites around the yolks of each egg and continue to simmer for 3 minutes.
  5. To assemble salad, mound 1 1/3 cups of greens in the center of each plate. Arrange 3 asparagus over the greens and sprinkle with bacon, if using. Drizzle with vinaigrette. Carefully place poached egg on top of each salad. Serve immediately.

Nutrition Facts

Lyonnaise-style salad foodservice recipe

Nutrition Facts

Serving Size (1 salad)

Nutrition Category Amount
Calories 180
Calories from Fat 120
Total Fat 13g (20% DV)
Saturated Fat 3g (15% DV)
Trans Fat 0g
Cholesterol 190mg (63% DV)
Sodium 580mg (24% DV)
Total
Carbohydrate
6g (2% DV)
Dietary Fiber 3g (12% DV)
Sugars 2g
Protein 10g
Vitamin A 60%
Vitamin C 6%
Calcium 4%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Cost Calculator

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CDC "Cracks Down" on Unpasteurized Eggs in Restaurants

The Centers for Disease Control and Prevention (CDC) recently conducted a study to analyze how restaurants handle risk management and egg safety. And it's advising foodservice sanitation inspectors to pay close attention to egg storage and preparation practices in food service. Read more in the Davidson's Safest Choice® Foodservice blog >

Kitchen Cheat Sheet:
Classic Egg Favorites

Eggs are a classic comfort food—economical and versatile. Help your team prepare classic egg favorites such as soft scrambled eggs and the beloved omelet perfectly every time. Download our cheat sheet and read more on the Davidson's Safest Choice® Foodservice blog >