---
title: Salade Lyonnaise
description: >-
  A classic Lyonnaise bistro salad with crispy lardons, a poached egg, and a
  warm bacon vinaigrette.
servings: '4'
prepTime: PT10M
cookTime: PT15M
tags:
  - french
  - starter
  - salad
---
## Ingredients

- 2 heads of frisée lettuce, leaves separated and washed
- 200g lardons or thick-cut streaky bacon, cut into small pieces
- 4 very fresh eggs
- 100g croutons (torn baguette, toasted in olive oil)
- 2 tbsp red wine vinegar, plus a splash for poaching
- 1 tsp Dijon mustard
- 1 small shallot, finely diced
- Salt and black pepper

## Instructions

1. Toast the torn baguette pieces in olive oil in a dry pan over medium heat until golden. Set aside.
2. Fry the lardons in a dry frying pan over medium-high heat until crispy. Do not drain the pan.
3. Remove from the heat, add the diced shallot, and return to a low heat for one minute.
4. Add the vinegar and mustard to the pan and stir into the bacon fat. Season well. This is your warm dressing.
5. Bring a wide saucepan of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small cup and slide in one at a time. Poach for 3 minutes for a runny yolk. Remove with a slotted spoon.
6. Divide the frisée between four plates. Scatter over the croutons and lardons, then spoon the warm dressing over each.
7. Place a poached egg on top of each salad, season with black pepper, and serve immediately.

## Notes

Have everything prepped before you start poaching the eggs, as it comes together very quickly at the end. The dressing must be warm when it hits the leaves.