Salade Lyonnaise
A classic French salad with frisée, bacon, poached eggs, and a warm Dijon vinaigrette.
15 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 1 head frisée lettuce, torn into bite-sized pieces
- 4 slices thick-cut bacon, diced
- 2 large eggs
- 1 small shallot, finely minced
- 2 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 1 tbsp white vinegar (for poaching eggs)
- Croutons (optional)
Nutrition Facts
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Instructions
Prepare the frisée: Wash and dry the frisée lettuce thoroughly. Tear into bite-sized pieces and place in a large salad bowl.
Cook the bacon: In a skillet over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and drain on paper towels, reserving the bacon fat in the pan.
Make the vinaigrette: Reduce heat to low. Add minced shallot to the bacon fat and sauté for 1 minute until softened. Whisk in Dijon mustard and red wine vinegar. Slowly drizzle in olive oil while whisking to emulsify. Season with salt and pepper.
Poach the eggs: Bring a pot of water to a gentle simmer. Add white vinegar. Crack eggs into separate small cups. Create a whirlpool in the water and gently slide eggs in. Poach for 3-4 minutes until whites are set but yolks are runny. Remove with a slotted spoon.
Assemble the salad: Pour the warm vinaigrette over the frisée and toss gently to coat. Divide between two plates. Top with crispy bacon and a poached egg on each. Season with freshly ground black pepper.
Serve immediately: Enjoy while the eggs are still warm, breaking the yolk to let it mix with the salad. Add croutons if desired.
Chef's Tips
- Egg Poaching Tip: Use the freshest eggs possible as they hold their shape better when poaching.
- Vinaigrette Variation: Add a teaspoon of honey for a touch of sweetness to balance the acidity.
- Vegetarian Option: Omit bacon and use smoked paprika for a similar flavor profile.
- Lettuce Substitute: If frisée is unavailable, use a mix of curly endive and radicchio.
- Timing: Have all components ready before poaching eggs as the salad is best served immediately.
