Salade Lyonnaise

Salade Lyonnaise

Based on 9 ratings

"A classic French “salad” recipe, the key factors here are the frisée lettuce (perfect curlicues poised to hold on to that warm and tangy bacon fat dressing and any runny egg yolk), crisp lardons of bacon, and a perfectly poached egg. It’s a simple dish that’s all about the technique, so watch our how-tos to get yourself prepared."

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
225 g
frisée lettuce
112½ g
bacon
1
shallots
1 tbsp
distilled white vinegar
2
eggs
1 tbsp
olive oil
tbsp
white wine vinegar
½ tbsp
Dijon mustard
salt
pepper
chives (for garnish)
MetricImperial

Utensils

cutting board, knife, bowl, pot, slotted spoon, frying pan, spatula

How-To Videos

how-to-fry-bacon

How to fry bacon

how-to-poach-an-egg

How to poach an egg

Nutrition per serving

Cal263
Fat18 g
Protein21 g
Carb3 g
  • Step 1/4

    Tear frisée into pieces with your hands and add to a large bowl. Chop bacon into bite-sized chunks. Peel and mince shallot.
    • 225 g frisée lettuce
    • 112½ g bacon
    • 1 shallots
    • cutting board
    • knife
    • bowl

    Tear frisée into pieces with your hands and add to a large bowl. Chop bacon into bite-sized chunks. Peel and mince shallot.

  • Step 2/4

    Bring a pot of water to a simmer. Add distilled white vinegar and crack in the eggs, one by one, using a spoon to help keep their shape as they sink to the bottom of the pot. Let cook for approx. 3 – 4 min., then use a slotted spoon to remove. Drain well and pat dry with paper towels if needed.
    • 1 tbsp distilled white vinegar
    • 2 eggs
    • pot
    • slotted spoon

    Bring a pot of water to a simmer. Add distilled white vinegar and crack in the eggs, one by one, using a spoon to help keep their shape as they sink to the bottom of the pot. Let cook for approx. 3 – 4 min., then use a slotted spoon to remove. Drain well and pat dry with paper towels if needed.

  • Step 3/4

    Heat a frying pan over medium heat and add olive oil. Add bacon and cook until crisp on all sides, approx. 8 min., then remove and set aside. Add shallot and let cook for another minute, then add white wine vinegar and Dijon mustard. Stir and bring to a boil, then remove from heat.
    • 1 tbsp olive oil
    • tbsp white wine vinegar
    • ½ tbsp Dijon mustard
    • frying pan
    • spatula

    Heat a frying pan over medium heat and add olive oil. Add bacon and cook until crisp on all sides, approx. 8 min., then remove and set aside. Add shallot and let cook for another minute, then add white wine vinegar and Dijon mustard. Stir and bring to a boil, then remove from heat.

  • Step 4/4

    Pour warm bacon dressing over the frisée. Toss and season with salt and pepper. Portion out onto individual plates and top each with an egg and a sprinkle of finely chopped chives. Serve immediately and enjoy!
    • salt
    • pepper
    • chives (for garnish)

    Pour warm bacon dressing over the frisée. Toss and season with salt and pepper. Portion out onto individual plates and top each with an egg and a sprinkle of finely chopped chives. Serve immediately and enjoy!

  • Enjoy your meal!

    Salade Lyonnaise

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