Salade Lyonnaise
“Lyon-style bistro salad of frisee, crispy lardons, croutons, and a poached egg in a warm vinaigrette.”
Endive
Egg
Bread
Olive Oil
Mustard
ShallotWhere it comes from
Salade Lyonnaise is a quintessential dish from Lyon, the gastronomic capital of France, embodying the region's rich culinary heritage. This bistro salad showcases the balance of flavors — bitter frisée, savory lardons, and a perfectly poached egg. It reflects the local love for fresh ingredients and simple yet elegant preparations, ideal for sharing over a leisurely meal.
On the Palate
How it's made
6 steps · Show ↓26 min active
How it's made
6 steps · Show ↓- 12 min
Place the washed and dried frisée or other greens in a large salad bowl. Set aside.
- 212 min
In a skillet over medium heat, add olive oil and cubed bacon. Cook gently until the bacon is crisp all over, about 10 minutes. Stir in the chopped shallot and cook until softened, releasing a sweet aroma.
- 32 min
Add sherry vinegar and Dijon mustard to the skillet, stirring well. Bring the mixture just to a boil, then turn off the heat. The dressing should be tangy and fragrant.
- 45 min
Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet. Lower the heat to maintain a gentle simmer. Crack each egg into a bowl and slide into the water. Poach for 3 to 5 minutes until the whites are set and yolks are slightly firm.
Watch outAvoid overcooking the eggs; the yolks should remain runny to create a luscious sauce over the salad.
- 52 min
Reheat the dressing if necessary, then pour it over the greens in the salad bowl. Toss gently to coat, allowing the greens to wilt slightly. Season with salt and pepper.
- 63 min
Top each salad portion with a poached egg, inviting diners to break the yolk and mix it into the salad. Serve immediately for the freshest taste.
