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Classic Salade Lyonnaise with Frisée, Warm Bacon Lardons and Poached Egg
The pride of Lyon's bouchons: crisp curly frisée greens dressed in warm bacon-mustard vinaigrette, topped with sizzling lardons, toasted croutons, and a soft poached egg.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
4servings
- Curly frisée endive lettuce250 g
- Smoked bacon lardons150 g
- Fresh eggs for poaching4 piece
- Country bread cubed for croutons100 g
- Dijon mustard1 tbsp
- Red wine vinegar2 tbsp
- Olive oil2 tbsp
Preparation Steps
1
Sauté bacon lardons in a skillet until crisp. Remove lardons and fry bread cubes in the remaining bacon fat until golden croutons form.
8 min timer
2
Make warm dressing: whisk Dijon mustard, red wine vinegar, and olive oil directly into the warm pan drippings.
1 min timer
3
Poach eggs in simmering water with a splash of vinegar for 3 minutes until whites are set and yolks are runny.
3 min timer
Use freshest eggs for firm egg white poaching.
4
Toss frisée with warm dressing, divide into bowls, scatter bacon and croutons, and top each with a warm poached egg. Serve immediately.
2 min timer
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Provenance & Public Domain Audit
Source: French Traditional Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
