Salade Lyonnaise
A rustic and flavorful salad typical of the Lyon region, featuring a bed of frisée topped with golden bacon bits, crunchy croutons, and a runny poached egg. Everything is drizzled with a warm vinaigrette made from red wine vinegar, mustard, and oil for a comforting and delicious result.
🛒 Ingredients
4 servings
- 7 oz frisée or bitter greens
- 5 oz bacon bits (lardons)
- 3.5 oz croutons
- 4 eggs
- 3 tbsp red wine vinegar
- 1 tsp mustard
- 6 tbsp oil
- Salt and pepper
Watch the original video
Watch on TikTokDirections
- 1
Prepare a bed of well-washed and dried frisée in a salad bowl.
- 2
Brown the bacon bits in a skillet until they are crispy.
- 3
Prepare the diced croutons and brown them in the same skillet.
- 4
Prepare the vinaigrette by mixing the vinegar, mustard, oil, salt, and pepper.
- 5
Poach the eggs in simmering water for 3-4 minutes.
- 6
Pour the warm vinaigrette over the frisée.
- 7
Garnish with the bacon bits and croutons.
- 8
Delicately place a poached egg in the center of each plate.
💡 Chef's Tip
The vinaigrette should be warm to slightly soften the salad. The poached egg should be runny to coat the ingredients well. You can also cook the croutons separately for extra crunch.
