Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise)
This Frisée Salad with Bacon, Egg and Croutons, also known as a “Salade Lyonnaise” is a bistro classic from the city of Lyon, in southern France, renowned as being the gastronomic capital of the country. As a representative of its origin city’s cuisine, this simple recipe relies on everyday ingredients—leafy greens, bacon, bread, and eggs—thoughtfully combined to create a timeless dish. If you’ve never been to Lyon or enjoyed its food, this Salade Lyonnaise is the perfect introduction. This is standard French bistro fare, served as a “salade-repas”, a meal-sized…
- Prep time
- 20 min
- Cook time
- 22 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- For the Vinaigrette
- 1/2 tsp salt
- 2 tbsp (30ml) red wine vinegar
- 1 tbsp Dijon mustard
- 6 tbsp (90ml) neutral oil, such as sunflower seed, grapeseed, or canola
- 1/4 tsp freshly ground black pepper
- For the Salad Components
- 1 tsp unsalted butter
- 1 cup cubed day-old bread, such as a sourdough boule, a baguette, or any French or Italian loaf
- 1/4 tsp fine sea salt
- 4 large eggs
- 1/4 cup (60ml) white vinegar
- 5 slices (about 5 ounces) bacon, cut into short, thin matchsticks
- 8 cups frisée lettuce, hand-torn into large pieces
Instructions
- 1
Step 1 - Prepare the Vinaigrette. In a medium bowl, combine the salt and red wine vinegar, and whisk with a fork until the salt has dissolved. Stir in the mustard. Pour in the oil slowly, stirring all the while to create an emulsion. Sprinkle generously with pepper. Taste and adjust seasoning if needed.
- 2
If not using right away, cover and refrigerate the vinaigrette until ready to serve.
- 3
Step 2 - Make the Croutons. In a small skillet, melt the butter over medium heat. When it foams, add the bread and salt. Cook, stirring frequently, until golden, about 3 to 5 minutes. The croutons will crisp up as they cool.
- 4
Step 3 - Poach the Eggs. Break each egg into individual ramekins. Bring a large pot of water (at least 4 inches deep) to a gentle simmer with the vinegar. With a wooden spoon, stir the water to create a gentle whirlpool in the center. Immediately and carefully drop an egg into the center of the whirlpool. Cook for 3 minutes, until the white looks set. Carefully lift the egg with a slotted spoon, run it under a gentle stream of cold water, and transfer it onto a kitchen cloth or paper towel. Repeat with the other eggs.
- 5
Step 4 - Fry the Lardons. In a dry skillet over medium heat, cook the bacon, stirring frequently, until browned, about 5 minutes. Scoop into a bowl. Discard or keep the rendered fat for another use.
- 6
Step 5 - To Assemble. Divide the torn Frisée salad among salad plates, forming nests. Top with the poached eggs and sprinkle with the bacon strips and croutons. Drizzle each salad plate with vinaigrette and serve immediately.