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Authentic French Salade Lyonnaise with Curly Frisée, Crispy Lardons, and Poached Egg
Classic bouchon specialty from Lyon: crisp curly frisée greens tossed in a warm bacon-fat and Dijon vinaigrette, loaded with thick crispy pork lardons, garlic croutons, and a runny warm poached egg.
Prep
15 min
Cook
10 min
Total
25 min
Ingredients
servings
2
- Curly frisée lettuce, washed and thoroughly dried250 g
- Thick-cut slab bacon or pork belly, sliced into lardons160 g
- Large fresh eggs for poaching2 pc
- Country baguette croutons toasted in garlic butter60 g
- Dijon mustard1 tbsp
- Red wine vinegar2 tbsp
- Extra virgin olive oil20 ml
- Fine sea salt½ tsp
- Freshly ground black pepper½ tsp
Preparation Steps
1
Render bacon lardons in a skillet over medium heat for 6-8 mins until crisp. Remove lardons, keeping rendered fat warm in pan.
8 min timer
2
Whisk red wine vinegar, Dijon mustard, and olive oil directly into the warm pan drippings to form a warm vinaigrette; toss immediately with frisée salad.
3 min timer
3
Poach eggs in simmering water with a splash of vinegar for 3 mins until whites are set and yolks are runny. Plate dressed frisée, crown with lardons, croutons, and a warm poached egg.
4 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
420
Protein
22g
Carbohydrates
18g
Fat
30g
Allergens
EggsGlutenMustard
*estimated values per serving
Provenance & Public Domain Audit
Source: French Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Classic French Culinary Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
