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Salade Lyonnaise
A classic French bistro starter from Lyon, featuring crisp frisée lettuce, savory lardons (bacon), and a perfectly poached egg, all brought together with a warm, tangy vinaigrette. The runny yolk acts as a rich sauce, making this salad both elegant and satisfying.
ð§ ææ
- 2 heads Frisée lettuce
- 200 g Thick-cut bacon or pancetta (lardons)
- 4 Large eggs
- 3 tbsp Red wine vinegar
- 1 tbsp Dijon mustard
- 4 tbsp Olive oil(good quality)
- 1 small Shallot
- 1 cup Croutons
- to taste Salt
- to taste Freshly ground black pepper
ðšâð³ äœãæ¹
- 1
Prepare the lardons: Place the cut bacon or pancetta in a cold, large skillet. Turn the heat to medium and cook slowly, stirring occasionally, until the fat has rendered and the pieces are golden brown and crispy. This should take about 10-15 minutes. Using a slotted spoon, transfer the crispy lardons to a plate lined with paper towels to drain. Reserve about 2 tablespoons of the rendered bacon fat in the skillet for the vinaigrette.
â±ïž 15 minutes - 2
Poach the eggs: While the lardons are cooking or draining, bring a medium saucepan of water to a gentle simmer (about 85°C / 185°F). Add a splash of vinegar to the water to help the egg whites coagulate. Crack each egg into a small ramekin or bowl. Gently slide each egg into the simmering water. Poach for 3-4 minutes, or until the egg whites are set and opaque, but the yolks remain liquid and warm. Carefully remove the poached eggs with a slotted spoon and drain on a paper towel-lined plate.
â±ïž 5 minutes - 3
Make the warm vinaigrette: In a small bowl, whisk together the Dijon mustard and minced shallot. Add the red wine vinegar and whisk to combine. While whisking continuously, slowly drizzle in the reserved warm bacon fat and the olive oil until the dressing is emulsified. Season generously with salt and freshly ground black pepper to taste. The dressing should be warm, not hot, to gently wilt the frisée.
â±ïž 3 minutes - 4
Assemble the salad: Place the prepared frisée lettuce in a large salad bowl. Pour the warm vinaigrette over the lettuce and toss gently to coat all the leaves. Divide the dressed frisée among four serving plates. Top each salad with a generous portion of the crispy lardons and croutons. Carefully place one poached egg on top of each salad. Serve immediately.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âFor the crispiest lardons, start them in a cold pan to render the fat slowly.
- âThe warm dressing is key; it slightly wilts the frisée and helps the flavors meld. Ensure it's warm, not piping hot, to avoid overcooking the lettuce.
- âA runny yolk is essential for the authentic Salade Lyonnaise experience. It acts as a luscious sauce when broken.
- âServe immediately after assembly to ensure the eggs are warm and the lettuce is crisp.
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- Add sautéed chicken livers for a richer, more robust flavor.
- Crumble some creamy goat cheese over the salad for a tangy contrast.
- Substitute pancetta for bacon for a slightly different flavor profile.