Learn how to make a traditional Salade Lyonnaise with crispy bacon, poached eggs, and fresh frisée—this warm, savory French bistro salad is the perfect balance of flavor and comfort. Ready in minutes!
Yields: 2 servings
Prep time: 20 minutes
Cook time: 15 minutes
Ingredients:
For the Salad:
- 4 cups frisée lettuce, washed and dried well
- 4 oz thick-cut smoked bacon, cut into lardons (small batons or cubes)
- 2 large eggs, very fresh
- Optional: Croutons (homemade or store-bought)
For the Dijon Vinaigrette:
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 4 tablespoons extra virgin olive oil
- 1 small clove of garlic, minced (optional)
- Salt and freshly ground black pepper to taste
Equipment:
- Large skillet
- Small saucepan
- Slotted spoon
- Whisk or fork
- Large mixing bowl
- Small bowls for serving
Instructions :
1. Prepare the Lardons:
- Place the bacon lardons in a cold skillet over medium heat. This helps render the fat slowly and makes them extra crispy.
- Cook, stirring occasionally, until the lardons are golden brown and very crispy, about 8-10 minutes.
- Remove the lardons from the skillet with a slotted spoon and place them on a paper towel-lined plate to drain the excess fat. Reserve the bacon fat in the skillet – you’ll use some of it for the vinaigrette.
2. Poach the Eggs:
- Fill a small saucepan with about 2 inches of water and bring it to a gentle simmer (not a rolling boil). You can add a teaspoon of white vinegar to the water to help the egg whites coagulate faster, but it’s optional.
- Crack each egg into a separate small bowl. This makes it easier to gently slip them into the simmering water.
- Gently slide one egg at a time into the simmering water. Cook for 2-3 minutes for a runny yolk and slightly set whites, or longer if you prefer a firmer yolk.
- Remove the poached eggs carefully with a slotted spoon and place them on a plate. You can gently pat them dry with paper towels if needed.
3. Make the Dijon Vinaigrette:
- In a small bowl, whisk together the Dijon mustard, red wine vinegar, and minced garlic (if using).
- Slowly whisk in the extra virgin olive oil until the vinaigrette is emulsified (thickened slightly).
- Optional French Touch: For a more authentic Salade Lyonnaise vinaigrette, whisk in 1-2 tablespoons of the reserved warm bacon fat from the skillet. This adds a wonderful smoky flavor.
- Season the vinaigrette with salt and freshly ground black pepper to taste.
4. Assemble the Salad:
- In a large mixing bowl, gently toss the frisée lettuce with enough vinaigrette to lightly coat the leaves. Be careful not to oversaturate the lettuce.
- Divide the dressed frisée lettuce between two serving bowls.
- Sprinkle the crispy lardons generously over the lettuce in each bowl.
- Carefully place one perfectly poached egg on top of the salad in each bowl.
- If using, scatter some croutons around the salad for added texture.
- Serve immediately and encourage everyone to break the warm poached egg so the yolk runs over the frisée and lardons, creating a rich and delicious sauce.
Pro Tips
- Egg Hack: Use a fine-mesh strainer to drain watery egg whites before poaching.
- Vegetarian: Swap bacon for sautéed mushrooms.
- Wine Pairing: Dry white like Sancerre or light red Beaujolais.
Variations
- Lyonnaise Upgrade: Add pan-fried chicken livers.
- Summer Twist: Substitute frisée with arugula and cherry tomatoes.
Enjoy your authentic and delicious Salade Lyonnaise!
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