Lyonnaise Salad
This classic French recipe, also known as Salade Lyonnaise, is a simple and delicious salad served with warm bacon dressing. The French city of Lyon is well known for its culinary delights and this Lyonnaise Salad is the perfect example of laidback, traditional French cuisine. Frisée lettuce, fried bacon, and poached eggs, are featured in this dish.
Servings: 4 servings
Calories: 393kcal
Ingredients
- 1/2 pound bacon (thick cut, diced)
- 1 small shallot (finely diced)
- 2 tablespoons sherry vinegar (or red wine)
- 1 tablespoon Dijon mustard
- 2 tablespoons extra virgin olive oil (may not need)
- salt (to taste)
- pepper (to taste)
- 4 eggs
- 8 cups frisée lettuce (or endive or spring mix)
Instructions
- Cook the bacon in a medium skillet over medium heat until just done. Remove with a slotted spoon to a paper-towel lined plate and set aside. Reserve all of the bacon grease in the pan.
- Add the shallot to the pan with the bacon grease and cook until softened, about 2-3 minutes, stirring often.
- Transfer the bacon grease and shallot to a small bowl along with the vinegar and Dijon mustard. If there is 2-3 tablespoons of bacon grease, you may not need extra oil. If there is not, whisk the ingredients in the bowl while slowly drizzling up to 2 tablespoons of olive oil into it until emulsified and well blended. Season with salt and pepper to taste.
- Bring a pot of water and 1 tablespoon of vinegar, if desired, to a gentle boil. Crack an egg into a small bowl and carefully slide it into the water. Cover and remove from the heat. Cook for 3-4 minutes. Remove with a slotted spoon and pat dry with paper towels.
- Toss the frisée lettuce with the bacon and the dressing. Divide between 4 bowls and top each with a poached egg.
Video
Notes
Tips and Techniques
- If you can’t find frisée lettuce, you can use endive or spring mix, which usually contains frisée.
- Bacon for this recipe is usually cooked until just done, however, you can make it crispy if you like.
- Leftover dressed salad does not keep well. If you expect to have leftovers, do not dress all of the lettuce. Store the lettuce, bacon, and dressing separately in the refrigerator. Re-warm the bacon and dressing and poach eggs immediately before serving.
Nutrition
Serving: 1serving | Calories: 393kcal | Carbohydrates: 7g | Protein: 15g | Fat: 34g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 527mg | Potassium: 622mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5978IU | Vitamin C: 25mg | Calcium: 132mg | Iron: 2mg