Salade lyonnaise
Lyonnaise salad combines crisp frisée, warm bacon, croutons and a poached egg. Dress the leaves with mustard vinaigrette just before serving to preserve the contrast of crunchy bread and tender egg.
How to make it
Prepared 0 of 6 steps
Prepare leaves and bread
Separate frisée leaves, wash and dry thoroughly. Cut bread into cubes about 2 cm across, slice shallot thinly and mince garlic. Cut bacon into small lardons.
Brown the bacon
Fry bacon in a dry pan for 6–8 minutes until golden and remove. Add 15 ml olive oil and bread to the rendered fat and fry for 5–7 minutes, turning often.
Finish croutons and dressing
Add garlic to croutons for the final 30 seconds, then remove from heat. Mix mustard, red wine vinegar, remaining 35 ml oil, salt and pepper. Reserve white vinegar for poaching water.
Poach the eggs
Bring water and white vinegar to a very gentle simmer in a wide pan. Crack each egg into a cup and carefully lower in. Cook for 5–6 minutes until both white and yolk set fully. Use a wide pan to serve them together.
Assemble the salad
Toss leaves with shallot and dressing just before serving. Divide between 4 plates and add warm bacon and garlic croutons without burying them under wet leaves.
Add the eggs
Lift eggs with a slotted spoon and blot underneath to keep water out of the salad. Add one per portion and serve at once. Yolks are fully cooked in this version; no cheese or tomatoes are added.
Little hint
Do not heavily salt the poaching water or boil vigorously, which tears the whites. Dry leaves and eggs before assembly so the mustard dressing does not become watery.
Frequently asked questions
What should I watch out for when cooking?
Do not heavily salt the poaching water or boil vigorously, which tears the whites. Dry leaves and eggs before assembly so the mustard dressing does not become watery.
How should I prepare the ingredients?
Separate frisée leaves, wash and dry thoroughly. Cut bread into cubes about 2 cm across, slice shallot thinly and mince garlic. Cut bacon into small lardons.
