Lyonnaise Salad Recipe

I love the harmonious blend of flavors and textures in a classic Lyonnaise salad. Its core is the crisp frisée, which is a wonderful source of vitamins and fiber.

Pairing frisée with warm, thick slices of savory bacon makes for an incredibly tasty salad. The dressing is just mustard vinaigrette, but it is a Dijon-style vinaigrette.

And with poached eggs, I would say this salad is as satisfying as any hearty breakfast you might consume.

Ingredients

Frisée: Delivers fiber, is low in calories, and has bitter flavor.

Eggs: They possess high levels of protein, making them quite nutritious, and they have a creamy texture.

Source material rephrased:

Bacon: Adds a smoky flavor and is a protein-rich indulgence.

White vinegar: Provides a sharp taste, helps in poaching.

Shallots have a mild onion flavor, are aromatic, and add depth to dishes.

Ingredient Quantities

• 4 cups frisée or curly endive, washed and torn into bite-sized pieces
• 4 large eggs
• 6 slices thick-cut bacon, cut into 1/2-inch pieces
• 1 tablespoon white vinegar
• 1 small shallot, finely chopped
• 1 tablespoon Dijon mustard
• 3 tablespoons red wine vinegar
• 1/3 cup extra virgin olive oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. In a big frying pan, prepare the bacon at a level of medium heat up to the point of being crispy, which takes roughly 8-10 minutes. Use a slotted spoon to remove the bacon and keep it to the side. Reserve 2 tablespoons of bacon fat in the pan.

2. Take a saucepan and fill it with water, and place it over medium heat until the water starts to simmer. Carefully pour in the white vinegar and give the water a gentle stir.

3. Break each egg into a small bowl and carefully pour it into the gently bubbling water. Let the egg cook until the white is firm but the yolk is still soft—about 3 minutes for really runny yolks and up to 4 minutes if you want the yolk just a bit more set. Use a slotted spoon to lift the egg out of the water and let it drain on a paper towel.

4. In a tiny dish, combine the shallots, mustard, and vinegar. Slowly add the olive oil, whisking all the while until the mixture is emulsified. Season with salt and freshly ground black pepper to taste.

5. Combine the reserved bacon fat and the vinaigrette and whisk until the mixture is well combined.

6. In a big dish, mix the frisée or curly endive with the bacon that has been cooked.

7. Drizzle the vinaigrette over the salad and toss very gently to coat the greens evenly.

8. Distribute the salad over four plates.

9. Poached eggs top each salad.

10. If you’re using it, chop some fresh parsley and put it on top as a garnish. Serve at once, while the eggs are still warm and the yolks are soft enough to ooze. Enjoy!

Equipment Needed

1. Large frying pan
2. Saucepan
3. Slotted spoon
4. Small bowls (at least 5)
5. Whisk
6. Measuring spoons
7. Knife
8. Cutting board
9. Paper towels
10. Large mixing bowl
11. Plates (for serving)

FAQ

• Q: Can I use a different type of greens instead of frisée?Yes, you can use other types of greens in place of frisée. For example, you could use arugula or baby spinach, though frisée is classic for its texture and bitter flavor.
• Q: How do I poach the eggs for Lyonnaise salad?A: Bring a pot of water to a simmer and add the white vinegar. Crack eggs into small bowls, then gently slide them into the simmering water. Cook for about 3-4 minutes if you like runny yolks.
• Q: Is there an alternative to bacon for a vegetarian version?A: Smoked tempeh or crispy roasted chickpeas can replace bacon for a vegetarian twist while still keeping some of the texture and flavor.
• Q: Can I prepare any components of the salad in advance?A: The frisée can be washed and dried and the dressing prepared ahead of time. However, the best service of the dish comes with cooking the bacon and eggs just prior to plating.
• Q: How should I store leftovers?Separate storage is optimal for the components: keep any leftover frisée and dressing in the fridge, each in a sealed container. The bacon should be reheated just before serving, and the poached eggs made fresh.
• Q: Is Dijon mustard necessary for the dressing?A: Although Dijon mustard gives an unmistakable flavor, you can replace it with a mild mustard, if that’s your inclination, or leave it out entirely. Just know that if you do, the dressing will lose some of its personality.
• Q: Can I add other ingredients to the salad?Of course! People often add croutons for extra crunch or sliced radishes for a peppery flavor.

Substitutions and Variations

Use arugula or baby spinach instead of frisée or curly endive.
For a vegetarian option, substitute bacon for smoked tempeh or mushroom bacon.
Substitute lemon juice or apple cider vinegar for white vinegar when poaching eggs.
If you don’t have shallots, you can use a small red onion or a few finely chopped scallions.
Balsamic vinegar can be used in place of red wine vinegar to create a different flavor profile.