Salade 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 - Salade Lyonnaise
- 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 tablespoon extra virgin olive oil
- 1 tablespoon wine vinegar
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Cook the bacon:
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.
Make the 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.
Poach the egg:
Poach egg your favorite way. See how to poach an egg for our recommendation on the easiest way to do it.
Make the dressing:
In a small jar, mix the olive oil, vinegar, mustard, salt and pepper.
Assemble the salad:
Layer the frisée, chopped cooked bacon, shallots, and croutons on a salad plate. Pour dressing over salad. Top with the poached egg.