Salade Lyonnaise is a traditional French salad that originated in Lyon. This salad combines the bitterness of frisée lettuce, the richness of crispy bacon, the creaminess of poached eggs, and the tanginess of a red wine vinaigrette. It is a hearty and satisfying salad that is perfect for lunch or a light dinner. This recipe will show you how to make a classic Salade Lyonnaise that is sure to impress your family and friends.
Ingredients
- 6 cups frisée lettuce
- 6 slices bacon
- 4 eggs
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Directions
- Wash and dry the frisée lettuce, then tear into bite-sized pieces.
- Cook the bacon in a large skillet over medium-high heat until crispy. Transfer to a paper towel-lined plate to drain.
- While the bacon is cooking, bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then carefully slide into the simmering water. Poach the eggs for about 3 minutes, until the whites are set but the yolks are still runny. Remove the poached eggs using a slotted spoon and drain on a paper towel.
- In a small bowl, whisk together the red wine vinegar, Dijon mustard, and olive oil until well combined. Season with salt and pepper to taste.
- Place the frisée lettuce in a large bowl. Crumble the cooked bacon over the lettuce. Drizzle the vinaigrette over the salad and toss to coat evenly.
- Divide the dressed salad onto plates. Top each plate with a poached egg. Season the eggs with salt and pepper if desired.
- Serve the Salade Lyonnaise immediately and enjoy!
