Salad Lyonnaise

Crisp frisée, smoky bacon, and a runny poached egg under a warm vinaigrette — Salad Lyonnaise is the bistro classic that turns a salad into a meal. It is bold, comforting, and deeply French.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

320

Ingredients

• 2 heads frisée or curly endive, torn into pieces
• 6 oz (170 g) thick-cut bacon or lardons, diced
• 4 large eggs
• 2 tablespoons white vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon red wine vinegar
• 1 small shallot, finely minced
• 1/3 cup extra-virgin olive oil
• 1 teaspoon sugar
• Salt and black pepper to taste
• 1/4 cup chopped fresh chives
• Sourdough croutons, to serve

Instructions

1. Whisk the Dijon, red wine vinegar, shallot, sugar, salt, and pepper in a small bowl. Whisk in the olive oil until emulsified.
2. Cook the bacon in a skillet over medium heat for 6 to 7 minutes until crisp and golden. Remove the bacon and reserve the fat in the pan.
3. Warm the vinaigrette in the bacon fat over low heat for 1 minute, whisking, until just warm — do not boil it.
4. Bring a pot of water to a gentle simmer with the white vinegar. Swirl the water, slip in the eggs one at a time, and poach for 3 minutes until the whites are set and the yolks are runny.
5. Place the frisée in a large bowl. Pour the warm vinaigrette over it and toss gently so the leaves wilt slightly.
6. Divide among plates, top each with the crisp bacon, a poached egg, and croutons.
7. Sprinkle with chives and black pepper and serve immediately while the egg is warm and runny.

Pro tips

• Warm the vinaigrette in the bacon fat — it is the secret to the salad's rich, smoky flavor.
• Poach the eggs just before serving so the yolks are still runny.
• Toss the frisée with the warm dressing so the leaves wilt slightly and absorb the flavor.
• Use frisée if you can find it; its bitter bite balances the rich egg and bacon.

Frequently asked questions