This classic French bistro salad features crisp frisée, smoky bacon lardons, a silky poached egg, and tangy mustard vinaigrette. It's the perfect warm and hearty starter.
Salade Lyonnaise with Bacon-Fat Vinaigrette & Poached Egg
Ingredients
- 1 head of frisée lettuce washed and torn into bite-size pieces
- 4 oz bacon cut into lardons (small batons)
- 2 eggs large
- 1 shallot small, minced
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 2 tbsp red wine vinegar
- ¼ cup olive oil or a mix of olive oil and rendered bacon fat
- Salt and pepper
- Parmesan shaved, or ricotta salata for a salty finish
For the Croutons
- 2 cups bread cubed, preferably from a loaf
- 3 tbsp olive oil or bacon fat
- Pinch of salt
- black pepper cracked
Instructions
Render the bacon
- In a skillet over medium heat, cook the lardons until crispy and golden. Transfer to a paper towel-lined plate, reserving all of the fat in the pan.
- In the same pan with the bacon, sauté the shallot until fragrant (about 1-2 minutes). Remove from the pan.
- Transfer the bacon fat to a bowl and cool to approximately 110℉. By cooling the bacon fat, you will prevent the vinaigrette from breaking, as too much heat can. Reserve 1-2 tbsp for the croutons. The rest will be used in the vinaigrette.
For the Croutons
- Heat a skillet over medium heat and add the oil or fat.
- Add the bread cubes in a single layer. Let them sit for a minute to get a good sear, then stir or toss every 1–2 minutes.
- Toast for 6–10 minutes, until all sides are golden and crisp. Adjust heat if they’re browning too fast.
- Season to taste with salt, pepper, and any optional extras like Parmesan or garlic powder. Toss once more and remove from heat.
- Cool slightly before serving—they’ll finish crisping as they rest.
Make the vinaigrette
- In a small bowl, whisk together dijon mustard and red wine vinegar. Season with salt and pepper.
- Then slowly whisk in the olive oil (and reserved bacon fat if using) until emulsified. Taste and adjust salt/vinegar to balance.
- Add the cooked shallots, mix, and set aside.
Poach the eggs
- Bring a small pot of water to a gentle simmer. Crack each egg into a strainer over a small bowl. Let the runny bits drain off.
- Swirl the water gently, then slip in one egg at a time. Poach for about 3 minutes until the whites are set but the yolk is runny. Remove with a slotted spoon and drain on paper towel.
Assemble the salad
- Toss the frisée in a large bowl with the warm vinaigrette and bacon. Add croutons if using.
- Plate immediately, topping each salad with a poached egg. Finish with cracked pepper and optional cheese.
Nutrition
Calories: 617kcal | Carbohydrates: 62g | Protein: 19g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 822mg | Potassium: 286mg | Fiber: 5g | Sugar: 12g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 5mg
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