French · Salad · Medium
Lyonnaise Salad
Bitter frisee with warm bacon vinaigrette, crispy lardons, and a poached egg. A bistro classic that eats like a meal.
The whole recipe in 60 seconds
Lyonnaise Salad, in 5 ideas
- Dress the frisee while the vinaigrette is warm so it wilts slightly.
- Poach the eggs just before serving so the yolks stay runny.
- Frisee holds up to warm dressing better than delicate greens.
- The runny yolk becomes part of the dressing.
- Add a few shavings of Gruyere for extra richness.
What you need
Ingredients
- 1 head frisee, torn
- 4 oz thick cut bacon, cut in lardons
- 1 shallot, minced
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 3 tbsp olive oil
- 2 eggs
- 1 tbsp white vinegar
- Salt and black pepper
- 2 tbsp croutons
How to make it
Directions
- Crisp the bacon lardons in a skillet over medium heat, then remove with a slotted spoon.
- Pour off all but 2 tbsp of the fat.
- Add the shallot to the pan and cook 1 minute.
- Whisk in the red wine vinegar, Dijon, and olive oil to make a warm vinaigrette.
- Toss the frisee with the warm dressing in a large bowl.
- Poach the eggs in simmering water with the white vinegar for 3 minutes.
- Divide the salad between plates and top each with a poached egg.
- Scatter the lardons and croutons over the top.
Pancetta lardons cost more than bacon but taste more authentic in this Lyon classic.