Salade Lyonnaise

Name: Salade Lyonnaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: French
Ingredients: 6 cups frisée or sturdy mixed greens; 4 oz bacon, in batons (or crispy mushrooms for the meatless); 2 eggs, for poaching + 1 tsp vinegar in the water; 2 thick slices bread, cubed for croutons; 2 tbsp red wine vinegar + 1 tsp dijon; 3 tbsp olive oil; 1 shallot, minced

Bitter greens, hot bacon dressing, poached egg — salad with a wine list.

🍽️ French ⏱️ 10 min prep · 15 min cook 👥 Serves 2 📊 Home Cook

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Ingredients

6 cups frisée or sturdy mixed greens
4 oz bacon, in batons (or crispy mushrooms for the meatless)
2 eggs, for poaching + 1 tsp vinegar in the water
2 thick slices bread, cubed for croutons
2 tbsp red wine vinegar + 1 tsp dijon
3 tbsp olive oil
1 shallot, minced

Method

Crisp the bacon; scoop it out and toast the bread cubes in its fat until golden. Nothing is wasted in Lyon.
Poach the eggs: barely simmering vinegared water, gentle whirlpool, 3 minutes to trembling.
Make the warm dressing IN the bacon pan: shallot for 30 seconds, then the vinegar and dijon, whisked with the oil and pan drippings.
Toss the greens with the warm dressing — they should wilt a breath, no more.
Top with bacon, croutons, and the poached eggs. Yolk broken into warm vinaigrette is the sauce France refuses to explain to cardiologists.

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Cooking a protein? Check safe internal temperatures in our food safety guide before serving.