Salade Lyonnaise

Based on 8 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
450 g frisée lettuce
225 g bacon
shallots
2 tbsp distilled white vinegar
eggs
2 tbsp olive oil
3 tbsp white wine vinegar
1 tbsp Dijon mustard
salt
pepper
chives (for garnish)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
263
Protein
21 g
Fat
18 g
Carb
3 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.
    • 450 g frisée lettuce
    • 225 g bacon
    • 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.
    • 2 tbsp distilled white vinegar
    • 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.
    • 2 tbsp olive oil
    • 3 tbsp white wine vinegar
    • 1 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!