Lyonnaise Salad
Elevate your salad game with this classic Lyonnaise Salad—a French bistro favorite that combines crisp frisée lettuce, smoky thick-cut bacon, and perfectly poached eggs for a dish that's both satisfying and elegant. Tossed in a warm bacon vinaigrette infused with tangy red wine vinegar and Dijon mustard, this salad strikes the perfect balance of richness and acidity with every bite. The key to its indulgent flavor lies in the silky poached eggs, which create a luxurious dressing when their golden yolks run over the greens. Ready in just 30 minutes, this recipe is ideal as a hearty brunch, a light lunch, or an impressive starter for dinner parties. Served fresh and warm, this quintessential French salad is a must-try for lovers of bold flavors and timeless culinary techniques.
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Recipe Information
Ingredients
- 6 cups Frisée lettuce
- 4 slices Thick-cut bacon
- 4 large Eggs
- 1 tablespoon White vinegar
- 1 small (finely chopped) Shallot
- 1 teaspoon Dijon mustard
- 2 tablespoons Red wine vinegar
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Wash and dry the frisée lettuce, then tear it into bite-sized pieces. Place it into a large salad bowl.
Cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Remove the bacon, drain on paper towels, and crumble into small pieces once cool. Reserve about 1 tablespoon of the bacon fat in the skillet.
Fill a medium saucepan with water and bring it to a gentle simmer over medium heat. Add 1 tablespoon of white vinegar to the water.
Crack an egg into a small bowl. Using a spoon, stir the water in the saucepan to create a gentle whirlpool, then carefully slide the egg into the center of the whirlpool. Poach for 3 minutes for a runny yolk or up to 4 minutes for a slightly firmer yolk. Remove the egg with a slotted spoon and place it on a paper towel. Repeat with the remaining eggs.
In the reserved skillet with the bacon fat, add the chopped shallot and sauté over low heat until softened, about 2 minutes.
Whisk in the Dijon mustard, red wine vinegar, olive oil, salt, and black pepper to create a warm bacon vinaigrette. Remove from heat.
Pour the vinaigrette over the frisée lettuce and toss to coat evenly. Divide the salad among 4 plates.
Top each plate with a poached egg and a generous sprinkle of crumbled bacon. Serve immediately, allowing the warm yolk to mix into the salad for extra richness.
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 787 mg | 262% | |
| Sodium | 2624 mg | 114% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 7.6 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 791 mg | 61% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4054 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
