How to Make a Classic Salade Lyonnaise with 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 blend of flavors and textures.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 2
• Difficulty: Intermediate

Ingredients

• 4 cups frisée lettuce, torn into bite-sized pieces
• 4 oz bacon, cut into lardons (small strips)
• 2 large eggs
• 1 tablespoon white vinegar (for poaching)
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• 1 small shallot, finely minced
• Salt and freshly ground black pepper to taste
• 1 cup croutons (homemade or store-bought)

Instructions

1. In a small bowl, whisk together the red wine vinegar, Dijon mustard, and minced shallot. Slowly drizzle in the olive oil while whisking continuously to create an emulsion. Season with salt and pepper to taste. Set aside.

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

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

4. Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon, then carefully slide each egg into the water. Poach for 3-4 minutes for runny yolks.

5. While the eggs are poaching, place the frisée in a large bowl. Toss with enough vinaigrette to lightly coat the leaves.

6. Divide the dressed frisée between two plates. Sprinkle the crispy bacon lardons and croutons over the greens.

7. Remove the poached eggs with a slotted spoon, allowing excess water to drain. Gently place one egg on top of each salad.

8. Drizzle additional vinaigrette over the salads if desired. Season with a pinch of salt and freshly ground black pepper.

9. Serve immediately while the egg is still warm and the greens are crisp.

Chef's Notes

• For the best flavor, use fresh frisée lettuce. If unavailable, a mix of endive and curly lettuce makes a good substitute.
• To make perfect poached eggs, use the freshest eggs possible and strain them through a fine-mesh sieve before poaching to remove any loose whites.
• For a vegetarian version, omit the bacon and add sautéed mushrooms or roasted cherry tomatoes for depth of flavor.
• The vinaigrette can be made ahead and stored in the refrigerator for up to a week. Bring to room temperature and shake well before using.
• For extra crunch, try making your own croutons by tossing cubed day-old bread with olive oil, salt, and herbs, then baking until golden.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 15g
• Fat: 35g (mostly healthy fats from olive oil and egg)
• Carbohydrates: 20g
• Fiber: 3g
• Rich in vitamins A and K from the frisée lettuce
• Good source of omega-3 fatty acids from the egg

Serving Suggestions

• Serve this salad as a light lunch or dinner with a slice of crusty baguette on the side to soak up the runny egg yolk.
• For a more substantial meal, add grilled chicken breast or smoked salmon.
• Pair with a crisp white wine like Chablis or Sauvignon Blanc to complement the salad's flavors.
• For a beautiful presentation, serve on a large white plate and garnish with a sprinkle of fresh herbs like chives or parsley.
• This salad is perfect for brunch gatherings or as a starter for a French-themed dinner party.