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–+ servings
A green bowl filled with frisée salad, topped with crunchy croutons, bacon lardons, and a poached egg with a runny yolk, sits next to a cheese crisp and fork on a light surface beside a beige napkin.
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

  1. 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.
  2. In the same pan with the bacon, sauté the shallot until fragrant (about 1-2 minutes). Remove from the pan.
  3. 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

  1. Heat a skillet over medium heat and add the oil or fat.
  2. 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.
  3. Toast for 6–10 minutes, until all sides are golden and crisp. Adjust heat if they’re browning too fast.
  4. Season to taste with salt, pepper, and any optional extras like Parmesan or garlic powder. Toss once more and remove from heat.
  5. Cool slightly before serving—they’ll finish crisping as they rest.

Make the vinaigrette

  1. In a small bowl, whisk together dijon mustard and red wine vinegar. Season with salt and pepper.
  2. Then slowly whisk in the olive oil (and reserved bacon fat if using) until emulsified. Taste and adjust salt/vinegar to balance.
  3. Add the cooked shallots, mix, and set aside.

Poach the eggs

  1. 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.
  2. 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

  1. Toss the frisée in a large bowl with the warm vinaigrette and bacon. Add croutons if using.
  2. 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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