Salade Lyonnaise
A classic Lyonnaise bistro salad with crispy lardons, a poached egg, and a warm bacon vinaigrette.
Ingredients
- 2 heads of frisée lettuce, leaves separated and washed
- 200 g lardons or thick-cut streaky bacon, cut into small pieces
- 4 very fresh eggs
- 100 g 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
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Toast the torn baguette pieces in olive oil in a dry pan over medium heat until golden. Set aside.
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Fry the lardons in a dry frying pan over medium-high heat until crispy. Do not drain the pan.
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Remove from the heat, add the diced shallot, and return to a low heat for one minute.
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Add the vinegar and mustard to the pan and stir into the bacon fat. Season well. This is your warm dressing.
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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.
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Divide the frisée between four plates. Scatter over the croutons and lardons, then spoon the warm dressing over each.
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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.
