Salade Lyonnaise

Name: Salade Lyonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: French
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

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.

30 minMediumServes 2370 cal/serving

FrenchSaladStovetopStandardLow CarbGluten-FreeNut-FreeDairy-FreeCorn-Free

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

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.
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.
3

Simmer water with 1 tbsp white vinegar (for poaching). Poach 2 eggs 3-4 minutes until whites are set but yolks are runny.
4

Divide 2 heads torn frisee lettuce between plates. Scatter lardons over greens.
5

Drizzle with warm dressing and top with a poached egg. Serve immediately.

Questions

How long does Salade Lyonnaise keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Salade Lyonnaise?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Smoked Paprika Parsnip and Leek Galette main
Croque Monsieur main
Chestnut Soup soup

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