France Salade Lyonnaise (Bacon-Poached Egg Salad)
Traditionally served at bouchons, or small French bistros, salade Lyonnaise is a bold, rich salad that is an eminently satisfying lunch or dinner option. The recipe originated in the French city of Lyon—Lyonnaise means in the style of Lyon and also translates to “cooked with onions,” though this salad is complete without any added aromatics. Salade Lyonnaise is a relatively simple bacon and poached egg salad, but most French cooks know that the trick to getting this meal right is mastering the art of poaching eggs.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup (240 ml) frisée lettuce, torn
- 2 Tbsp (30 ml) extra virgin olive oil
- 1 cup (240 ml) bacon, cubed
- 1 shallot, chopped
- 3 Tbsp (45 ml) white vinegar
- 1 Tbsp (15 ml) Dijon mustard
- 4 eggs
- Salt, to taste
- Ground black pepper, to taste
Directions
- Place torn frisée lettuce in a bowl.
- Pour olive oil into a skillet set over medium heat.
- Add bacon to the hot oil and sauté for about 10 minutes or until crispy.
- Add chopped shallot to the skillet and cook for 1–2 minutes.
- Add vinegar and mustard to the mixture, bring to a boil, and then remove from the heat.
- Bring about 1 inch (2.5 cm) of water to the boil in a separate pan.
- Add salt, reduce heat, and simmer.
- Break eggs into a small bowl and gently slip them into the simmering water and cook for 3–5 minutes, or until the egg whites are set.
- Transfer eggs to a paper towel-lined plate to drain using a slotted spoon.
- Pour dressing over the greens, toss, and sprinkle with salt and black pepper.
- Top each salad with a poached egg and puncture the yolk to run over the lettuce.
- Serve immediately.
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