Salade Lyonnaise
Transport your taste buds to the heart of French culinary tradition with Salade Lyonnaise, a classic bistro salad that balances rustic charm with gourmet elegance. Featuring tender, peppery frisée lettuce tossed in a tangy Dijon vinaigrette, this dish is topped with crispy, golden lardons of thick-cut bacon and a perfectly poached egg with a luscious, runny yolk that doubles as a rich finishing sauce. Optional homemade croutons, toasted in bacon drippings, add a delightful crunch. Ready in just 30 minutes, this French-inspired salad is ideal for brunch, a light lunch, or a refined appetizer. Salade Lyonnaise is simplicity at its best—an artful blend of textures and flavors that celebrate fresh, high-quality ingredients.
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Recipe Information
Ingredients
- 6 cups Frisée lettuce
- 6 ounces Thick-cut bacon (lardons)
- 4 units Eggs
- 2 tablespoons White vinegar
- 1 unit Shallot
- 1 teaspoon Dijon mustard
- 2 tablespoons Red wine vinegar
- 4 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 slices Baguette (optional, for croutons)
Instructions
Prepare the lettuce by washing the frisée thoroughly and tearing it into bite-sized pieces. Dry it completely using a salad spinner or clean towel.
Cut the thick-cut bacon into lardons (small strips or cubes). Heat a medium skillet over medium heat, then cook the lardons until crispy and browned, about 5 to 7 minutes. Remove the lardons with a slotted spoon and set them aside, reserving the rendered fat in the skillet.
If making croutons, cut the baguette slices into cubes. Use the reserved bacon fat to toast the bread cubes in the skillet over medium heat until golden and crispy, about 5 minutes. Remove and set aside.
Prepare the vinaigrette. Finely mince the shallot and combine it in a small bowl with Dijon mustard, red wine vinegar, olive oil, a pinch of salt, and black pepper. Whisk until emulsified and set aside.
Bring a medium saucepan of water to a gentle simmer. Add the white vinegar to the simmering water. Crack an egg into a small bowl, then gently slide it into the water. Repeat with remaining eggs, cooking them one or two at a time to avoid overcrowding. Poach the eggs for 3 to 4 minutes, or until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and set them on a paper towel to drain.
Assemble the salad. Place the frisée lettuce in a large bowl and toss it with the prepared vinaigrette until evenly coated. Divide the dressed lettuce among four plates.
Top each plate with crispy lardons and a poached egg. Add croutons if desired.
Serve immediately while the poached egg is warm. Encourage diners to break the egg yolk over the salad for a rich, creamy finish.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.9 g | 188% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 4422 mg | 192% | |
| Total Carbohydrate | 96.5 g | 35% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 9.1 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 810 mg | 62% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 4638 mg | 99% | |
*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.
