Salade Lyonnaise Recipe
French · Main course · 30 min total
A classic French bistro salad with frisée, crispy bacon, croutons, and a poached egg, all tied together with a tangy Dijon vinaigrette.
15
min prep
min prep
15
min cook
min cook
2
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 head frisée lettuce, torn into bite-sized pieces
- 4 slices thick-cut bacon, cut into lardons
- 2 slices day-old crusty bread, cubed
- 2 large eggs
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small shallot, minced
- Salt and freshly ground black pepper to taste
Instructions
- Place the frisée in a large bowl. Set aside.
- In a skillet over medium heat, cook the bacon lardons until crispy. Transfer to a paper towel-lined plate. Reserve 1 tablespoon of bacon fat in the skillet.
- Add the bread cubes to the skillet with the bacon fat and toast over medium heat, stirring occasionally, until golden and crispy. Set aside.
- Bring a small pot of water to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl. Create a gentle whirlpool in the water and slide in one egg. Poach for 3 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels. Repeat with the second egg.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and minced shallot. Season with salt and pepper.
- Pour the vinaigrette over the frisée and toss to coat. Divide between two plates.
- Top each salad with bacon lardons, croutons, and a poached egg. Serve immediately.
Tips
- For a classic presentation, the egg yolk should be runny to dress the salad.
- Substitute frisée with curly endive if unavailable.
- Add a pinch of sugar to the vinaigrette to balance acidity.
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