Description
A classic French bistro salad, Salade Lyonnaise combines crisp frisée lettuce, smoky bacon, crunchy croutons, and a perfectly poached egg, all drizzled with a tangy Dijon vinaigrette. This savory and elegant dish makes for a light yet satisfying meal, perfect for brunch or lunch.
Ingredients
Scale
For the salad:
- 4 cups frisée lettuce (or mixed greens)
- 4 large eggs
- 6 slices bacon, chopped
- 1 cup croutons
- 1 shallot, finely chopped
- 2 tbsp white vinegar (for poaching)
For the Dijon vinaigrette:
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 4 tbsp olive oil
- Salt and black pepper, to taste
Instructions
1. Cook the bacon:
- In a pan over medium heat, cook the chopped bacon until crispy.
- Remove and set aside on a paper towel.
2. Make the vinaigrette:
- In a small bowl, whisk together red wine vinegar, Dijon mustard, olive oil, salt, and black pepper.
3. Poach the eggs:
- Bring a pot of water to a gentle simmer and add white vinegar.
- Swirl the water and gently drop in each egg.
- Poach for 3 minutes, then remove with a slotted spoon.
4. Assemble the salad:
- Toss the frisée lettuce with the Dijon vinaigrette.
- Top with crispy bacon, croutons, and poached eggs.
- Serve immediately with fresh bread.
Notes
- For extra crunch, toast the croutons with garlic and butter.
- Use fresh eggs for easier poaching.
- Serve with a glass of Chardonnay or Sauvignon Blanc for a classic French pairing.
