Salade Lyonnaise
Updated Oct. 17, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups torn frisée or other strong-tasting greens, washed and dried
- 2tablespoons extra virgin olive oil
- About ½ pound good slab bacon or pancetta, cut into ½-inch cubes
- 1shallot, chopped, or 1 tablespoon chopped red onion
- 2 to 4tablespoons top-quality sherry vinegar
- 1tablespoon Dijon mustard
- Salt
- 4eggs
- Black pepper
Nutritional analysis per serving (4 servings)
369 calories; 32 grams fat; 9 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 14 grams protein; 544 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
- Step 2
Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.
- Step 3
If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)
Private Notes
Comments
This is a simple, elegant brunch, lunch, or light summer dinner. I've also made this with an egg gently fried in the bacon fat, sunny-side up, which is easier than making a poached egg and tastes just as good. While you can substitute the frisée with another bitter green, I wouldn't bother. Frisée holds up well to the bacon and the heat of the dressing. Arugula would wilt and become too soft.
Yes, croutons, plus a few sautéed chicken livers, as they do at Bar Boloud in New York.
I've made this classic from many recipes. Alice Waters' from The Art of Simple Food (where she calls it Poached Egg with Curly Endive Salad) adds a step that improves any recipe for it: Set a metal bowl over a pot of simmering water. Pour the vinaigrette into the bowl, add the frisee, stir it around to coat with the dressing until slightly wilted (but not so long that it gets hot and starts to cook). Remove the salad bowl from the heat and divide the greens among pre-warmed plates.
Poach eggs 2 minutes
Next time, I will cut the oil back to no more than 1T, or leave it out altogether. I used the whole 4T of sherry vinegar and boiled it down a bit, but it was delicious, but greasy. I also used a local, meaty sliced bacon instead of slab, so maybe more fat cooked out than with slab.
Make it as is. Use great ingredients and don’t think too much
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