Salad Lyonnaise

5 from 3 votes

Simple and elegant, this Salad Lyonnaise is one of the best warm salads I've ever had. It has all the good stuff in it — bitter frisée lettuce, crispy bacon, a warm savory Dijon dressing, and an oozy soft poached egg.

Prep Time15

Cook Time20

Total Time35

Course: Salad

Cuisine: French

Keyword: Salad Lyonnaise, Salad Lyonnaise Recipe

Servings: servings

Author: Lisa Bryan

Ingredients

6 cups torn frisée (or other bitter greens like chicory, endive or radicchio)
8 ounces thick cut bacon (or pancetta) cut into ½-inch strips
1 shallot finely diced
3 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar (or red wine vinegar)
1 tablespoon Dijon mustard
kosher salt and freshly ground black pepper to taste
4 large eggs
optional: parmesan crisps for garnish

US - Metric

Instructions

Prep the frisée. Add the salad greens to a large mixing bowl and set aside.
Crisp the bacon. Add the bacon to a saute pan over medium heat and cook for 8 to 10 minutes, until crispy. Use a slotted spoon to remove the crispy bacon to a plate. Drain off and discard (or save for later) all but about 1 tablespoon of bacon grease in the pan.
Make the warm pan vinaigrette. Add the shallot to the bacon grease and saute for a minute, until softened. Add the oil, mustard, vinegar, salt and pepper, and whisk together. Then turn off the heat.
Poach the eggs. Bring a large pot of water to a boil, then reduce the heat to low. While waiting for the water to boil, crack an egg into a small fine mesh sieve over a bowl, allowing the liquidy egg whites to drain. Then, place the egg in a ramekin. Stir the water with a large spoon to create a vortex. Add the egg to the middle of the vortex and cook for 3 minutes (for an oozy yolk). Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Repeat this process to poach all eggs.
Assemble the salad. Drizzle the warm vinaigrette over the frisée, add the crispy bacon, and use tongs to toss. Add a portion to a plate and top with a poached egg. If you'd like, add a parmesan crisp for garnish.

Notes

Save time by prepping the eggs and washing the lettuce in advance. For the poached eggs, transfer them to an ice water bath and store them in the fridge. When ready to enjoy, just add some hot water to a small bowl or cup and add the poached egg until it’s warmed up (about 20 to 30 seconds).
Leftovers can be stored in the fridge for up to 3 days.

Nutrition