Salade Lyonnaise
A classic Lyonnaise bistro salad of curly frisee topped with crispy lardon bacon, a poached egg, and warm shallot-Dijon vinaigrette. The runny yolk becomes part of the dressing.
Ingredients
- 2 heads frisee lettuce, torn
- 4 oz thick-cut bacon, cut into lardons
- 2 eggs
- 1 shallot, minced
- 2 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 2 tbsp extra virgin olive oil
- 1 tbsp white vinegar (for poaching)
- to taste salt
- to taste black pepper
Instructions
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1
Cook 4 oz cut into lardons thick-cut bacon over medium heat until crispy, about 8 minutes. Remove with a slotted spoon, leaving 1 tbsp fat in the pan.
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2
In the same pan, saute 1 minced shallot for 1-2 minutes. Add 2 tbsp red wine vinegar and 2 tsp Dijon mustard and stir. Drizzle in 2 tbsp extra virgin olive oil, season with salt and black pepper.
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3
Simmer water with 1 tbsp white vinegar (for poaching). Poach 2 eggs 3-4 minutes until whites are set but yolks are runny.
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4
Divide 2 heads torn frisee lettuce between plates. Scatter lardons over greens.
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5
Drizzle with warm dressing and top with a poached egg. Serve immediately.