Description

Salad Lyonnaise is a classic French salad featuring frisée tossed in a warm bacon vinaigrette, topped with a perfectly poached egg for a delightful mix of flavors and textures.

Ingredients

Frisée Salad:

6 cups frisée or curly endive, torn into bite-sized pieces

Bacon Vinaigrette:

4 slices thick-cut bacon or lardons, cut into pieces
1 small shallot, finely minced
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
Salt and black pepper to taste

Poached Eggs:

2 large eggs
1 teaspoon white vinegar (for poaching)

Garnish:

Fresh chives or parsley for garnish (optional)

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Instructions

Cook Bacon: In a large skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate, reserving about 1 tablespoon of the rendered fat in the pan.
Prepare Vinaigrette: Add the minced shallot to the pan and cook until softened. Remove from heat and whisk in red wine vinegar, Dijon mustard, olive oil, salt, and pepper to make a warm vinaigrette.
Poach Eggs: Bring a pot of water to a simmer with white vinegar. Poach eggs for 3–4 minutes until whites are set but yolks are runny. Remove with a slotted spoon and set aside.
Assemble Salad: Toss frisée with vinaigrette and bacon. Divide onto plates, top with poached egg, and garnish with herbs.

Notes

For added richness, serve with toasted baguette slices.
Poach eggs just before serving to keep yolks warm and runny.