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Salade Lyonnaise

Serves 4 to 6 Salad meat, Salads

Salade Lyonnaise

Salade Lyonnaise is a staple of Lyon's everyday meals, a dish that has woven itself into the rhythm of local dining. It is a salad that speaks of home kitchens rather than restaurant tables, where its inviting aroma is known to call friends and family around. In Lyon, where food is a cherished moment, this salad is a familiar presence, offering comfort in its simplicity.

With its crisp frisée, smoky lardons, and the richness of poached eggs, Salade Lyonnaise embodies a balance of textures and flavors. The tang of red wine vinegar and the bite of Dijon mustard lift each ingredient, while crispy croutons add a satisfying crunch. Seasoned with just a touch of salt and pepper, this salad is meant to be enjoyed immediately, as its warm elements mingle with the fresh greens.

Ingredients

  • 1head frisee or curly endive — torn into bite-size pieces
  • 150 gsmoked bacon or lardons
  • 2eggs
  • 2 tbspred wine vinegar
  • 3 tbspolive oil
  • 1 tspDijon mustard
  • 1 smallshallot — finely minced
  • 2 slicescountry bread — for croutons
  • to tastefine salt and black pepper

Method

  1. Begin by preparing the frisee or curly endive. Rinse the leaves thoroughly under cold water to remove any grit, then dry them well using a salad spinner or by patting them gently with a clean kitchen towel. Tear the leaves into bite-sized pieces and set them aside in a large salad bowl.
  2. In a medium skillet over medium heat, cook 150 g of smoked bacon or lardons. Stir occasionally until they become golden brown and crispy, releasing their fat into the pan. Once done, transfer the bacon to a paper towel-lined plate to drain, leaving the rendered fat in the skillet.
  3. While the bacon is cooking, bring a small pot of water to a gentle simmer. Carefully lower in the 2 eggs and poach them for about 3 to 4 minutes, until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and set them on a plate lined with paper towels to drain any excess water.
  4. Prepare the dressing by finely mincing 1 small shallot. In a small bowl, whisk together 2 tbsp of red wine vinegar, 3 tbsp of olive oil, 1 tsp of Dijon mustard, and the minced shallot. Season with fine salt and black pepper to taste, ensuring the dressing has a balanced tang from the vinegar and a subtle heat from the mustard.
  5. Cut 2 slices of country bread into cubes to make croutons. In the same skillet used for the bacon, add the bread cubes and toast them over medium heat, stirring frequently. Cook until they are golden and crisp, absorbing any remaining bacon fat for added flavor.
  6. To assemble the salad, gently toss the prepared frisee with the dressing in the large salad bowl, ensuring the leaves are lightly coated. Add the crispy bacon and croutons, distributing them evenly throughout the salad so each bite has a mix of textures.
  7. Finish by carefully placing the poached eggs on top of the salad. Serve immediately, allowing the warm yolks to mingle with the dressing and coat the salad as they break. This final touch brings together the lively textures and flavors of the Salade Lyonnaise.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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