Description
A classic French Lyonnaise salad featuring crisp frisée lettuce, warm bacon, succulent poached eggs, and a tangy Dijon‑mustard vinaigrette.
Ingredients
Units
Scale
- 6 cups frisée lettuce, rinsed and torn into bite‑size pieces
- 6 oz thick-cut bacon or lardons, diced
- 2 large eggs
- 1 small shallot, finely minced
- 2 tbsp red-wine vinegar
- 1 tsp Dijon mustard
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- Optional: croutons or toasted baguette slices
Instructions
- In a medium skillet over medium heat, cook the diced bacon until crisp. Remove with a slotted spoon, reserving the rendered fat.
- In a small bowl, whisk together shallot, vinegar, Dijon mustard, salt and pepper. Slowly whisk in olive oil and 1–2 tbsp of the warm bacon fat to emulsify.
- Bring a small pot of water to a gentle simmer and add a splash of vinegar. Crack eggs individually into a small bowl, then gently slip into simmering water. Poach 3–4 minutes until whites are set but yolks soft. Remove with a slotted spoon and keep warm; repeat for second egg.
- Place frisée in a large salad bowl. Add warm bacon and drizzle vinaigrette over greens. Toss gently to coat.
- Divide salad between plates, topping each with a poached egg. Season with cracked pepper and add croutons if using.
- Serve immediately so the yolk melds into the salad dressing.
Notes
- Use good-quality bacon or lardons for best flavor.
- Ensure poaching water is gently simmering—not boiling—to keep eggs intact.
- Adjust dressing acidity by varying vinegar-to-oil ratio.
- Frisée is traditional, but you can blend with baby greens if preferred.
- Add a splash of warm bacon fat to vinaigrette for extra richness.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 34 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 210 mg