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Salade Lyonnaise

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Ingredients

Warning0 allergens identified

Salade Lyonnaise

4 slice thick cut bacon cut into thick strips

1 tbsp fresh lemon juice sub with red wine vinegar if you don't have any on hand

1 tbsp red wine vinegar

2 teaspoons dijon mustard

1 tbsp shallotfinely chopped

¼ tsp sea salt

⅛ tsp black pepper

1 tbsp olive oiladd up to 1 tablespoon more as needed

1 head 1 head frisée(about 8 cups) washed, drained and torn

4 eggspoached

Instructions

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Instructions

Cook the bacon in a skillet over medium heat until crisp. Remove with a slotted spoon to a paper towel lined plate. Reserve the bacon grease (you should have 2-3 tablespoons).

Pour the bacon grease into a small bowl and add the lemon juice, red wine vinegar, dijon, shallot and salt and pepper. Slowly whisk in the tablespoon of olive oil until emulsified. Taste, and whisk in up to 1 tablespoon more olive oil if the dressing is a bit too tangy for your taste. Adjust the seasoning as necessary

Place the frisée and bacon in a large salad bowl and toss with the dressing until well coated. Divide the salad among 4 plates.

Poach the eggs and season each one with salt and pepper. Place one poached egg on top of each salad and serve immediately. Enjoy!

Nutrition

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Tips & Tricks (5)

Master the Warm Dressing Technique 🔥
Render the bacon slowly over medium heat, then whisk the warm bacon fat with vinegar, mustard, and shallots off-heat to create an emulsified dressing that wilts the frisée perfectly without making it soggy.
Time Your Poached Egg Perfectly ⏱️
Add the egg to simmering vinegar-water just as you dress the salad so it finishes cooking exactly when the warm greens are ready, ensuring a runny yolk that creates an additional sauce.
Select the Right Frisée Cut ✂️
Use only the pale, tender inner leaves of frisée and tear them by hand rather than cutting to prevent bruising and browning, which preserves their delicate texture and bitter-sweet flavor profile.
Emulsify Your Vinaigrette Properly 🥄
Whisk your mustard and shallots together first before slowly incorporating the warm oil to create a stable emulsion that coats each leaf rather than pooling at the bottom of the bowl.
Toast Your Bacon for Textural Contrast 🥓
Cut bacon into thick lardons and render them until deeply golden and crispy, then reserve some for garnish to maintain crunch while the warm dressing softens the greens for balanced textural contrast.