Salad Lyonnaise is a traditional French salad from Lyon, made with frisée or curly endive, hot bacon, and a freshly poached egg. Not one to have torn up bread with it when one could easily make buttered croutons, I made some croutons for it as well. Okay, bacon, eggs, and buttered croutons and it counts as a salad? I inhaled it.
Poached Egg and Bacon Salad – Salad Lyonnaise Recipe
PrintIngredients
- 2 strips bacon
- 1 slice French or Italian bread
- 1 teaspoon butter
- 1 poached egg
- A handful of fresh frisée lettuce, torn into bite sized pieces
- 1 teaspoon chopped shallots
- 1 Tbsp olive oil
- 1 Tbsp wine vinegar
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Method
1 Cook two strips of bacon on medium heat until done, about 5 minutes. Remove from heat, let drain of excess fat on a paper towel. Once cool, chop.
2 Make croutons. Cut a slice of French or Italian bread into cubes. Toast on medium high heat in a small saucepan with a teaspoon of melted butter. Do not stir bread unless to turn to a different side once one side is toasted.
3 Poach egg your favorite way. See how to poach an egg for our recommendation on the easiest way to do it.
4 Layer the frisée, chopped cooked bacon, shallots, and croutons on a salad plate. In a small jar, mix the olive oil, vinegar, mustard, salt and pepper. Pour dressing over salad. Top with the poached egg.
Devour.
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Thank you very much for the recipe. I fell in love with the similar salad i had at a 5star hotel and I’ve been craving it for so long!I have added anchovy bit to it like the hotel did. it tastes wonderful!
Thank you so much for having this in your archives. I just returned from France and had this salad in Lyon (the city/people for which it is named). I can’t wait to try it out.
FYI the bacon in France was thick cut chunks and just cooked through not crisp. I am not a crouton lover but fresh fried in butter adds an amazing texture.
The dressing is incorrect for a Salade Lyonnaise. The dressing should be made by frying the bacon in some olive oil. When the bacon is crisp, crumble it up and then sautee some shallots (or onion) in the bacon, oil, and rendered bacon fat. (The use of the rendered bacon fat is critical as it provides the unctuous texture which elevates the salad.) Add the mustard and vinegar and whisk into a vinaigrette.
The warm bacon vinaigrette gets tossed with the frisee, which will very lightly wilt the lettuce. Then add the warm poached egg on top.
THAT is a salad lyonnaise – a contrast of textures with the warm bacon dressing, barely wilted bitter greens and egg yolk.
I thought this was interesting and made it for our dinner last night. I followed the recipe exactly and both my husband and I thought it was delicious.
I have a “favorite recipes” notebook and it’s definitely found a home there. Can hardly wait to make it again. Perfect summer fare.
Yum!
Great salad but a few shockers on this recipe.
1/You must use bacon chunks not strips of bacon.
2/This is a meal not a snack. Double all ingredients and quadruple the dressing for a single serve.