How to Make Authentic Salade Lyonnaise with Perfectly Poached Egg

Simple Summary

Salade Lyonnaise with Poached Egg is a classic French bistro dish that combines crispy bacon, tender greens, and a perfectly poached egg for a delightful mix of flavors and textures.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 4 cups frisée lettuce, torn into bite-sized pieces
• 6 oz (170g) thick-cut bacon, diced
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 small shallot, finely minced
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon sugar
• Salt and freshly ground black pepper, to taste
• 4 large eggs
• 1 tablespoon white vinegar (for poaching)
• 2 slices crusty French bread, cut into cubes
• 1 clove garlic, peeled and halved

Instructions

1. In a large skillet over medium heat, cook the diced bacon until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside on paper towels to drain.

2. In the same skillet, add the bread cubes and toast until golden and crispy, about 3-4 minutes. Remove and set aside.

3. In a small bowl, whisk together the white wine vinegar, Dijon mustard, minced shallot, olive oil, and sugar. Season with salt and pepper to taste. Set the dressing aside.

4. Fill a medium saucepan with about 3 inches of water. Add 1 tablespoon of white vinegar and bring to a gentle simmer.

5. Crack each egg into a small bowl. Slowly slide each egg into the simmering water, cooking for about 3 minutes for a runny yolk. Remove with a slotted spoon and place on a paper towel-lined plate.

6. In a large bowl, toss the frisée lettuce with most of the dressing, reserving a little for drizzling.

7. Divide the dressed lettuce among four plates. Sprinkle the crispy bacon and croutons over each salad.

8. Carefully place a poached egg on top of each salad.

9. Drizzle the remaining dressing over the salads and eggs.

10. Rub the cut side of the garlic clove on the toasted bread cubes for extra flavor.

11. Serve immediately while the egg is still warm.

Chef's Notes

• For the best flavor, use thick-cut bacon or pancetta.
• If frisée lettuce is unavailable, substitute with endive or a mix of bitter greens.
• To make perfect poached eggs, use the freshest eggs possible and strain them through a fine-mesh sieve before poaching to remove excess whites.
• The salad can be assembled ahead of time, but add the warm components (bacon, croutons, and egg) just before serving.
• For a vegetarian version, omit the bacon and use mushrooms sautéed in olive oil instead.

Nutritional Info

Per serving (approximate):

• Calories: 350
• Protein: 15g
• Healthy Fats: 25g
• Vitamin A: 20% DV
• Vitamin C: 15% DV
• Iron: 10% DV

This salad is rich in protein from the egg and bacon, and provides a good source of vitamins from the fresh greens. The olive oil in the dressing offers heart-healthy monounsaturated fats.

Serving Suggestions

• Serve as a light main course for lunch or as a starter for dinner.
• Pair with a crisp white wine like Sauvignon Blanc or a light-bodied red like Beaujolais.
• For a more substantial meal, add grilled chicken breast or seared salmon.
• Serve alongside a small bowl of French onion soup for a classic bistro experience.
• Garnish with finely chopped fresh herbs like chives or parsley for added color and flavor.