Salad Lyonnaise
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When I was in my early 20s’, I was working in downtown Montréal and I enjoyed going out for lunch or after work on Saint-Denis Street. It’s located in the Quartier Latin which has many quaint little French bistros, restaurants, bars and theaters 🎭. That specific area was and still is very popular with tourists.
 
Growing up being French, I’ve had many dishes that might be considered as a fancy meal by some of you which to us was just another weeknight dinner. Although my parents 👩‍🦳👴 made us Coquilles St Jacques, Boeuf Bourguignon, Coq au Vin, Bouillabaisse, Vol-au-vent, Chocolate Éclairs, Madeleines, and so on, there were still a lot of dishes I haven’t tried. When going out to a French bistro or restaurant, if there were items on the menu I never had before, it was guaranteed I’d order it. That is how I enjoyed my first Salade Lyonnaise • Lyonnaise Salad!
 
This is an incredible salad and quite distinctive from most others! First, the dressing is a beautiful warm bacon-shallot 🥓 mix with sherry vinegar and Dijon mustard. It’s poured over frisée salad and tossed with lardon – it’s basically a “fancy” French word for BACON! Just before serving, it’s then topped off with a poached egg. OMG!
 
I love salad but this Salade Lyonnaise • Lyonnaise Salad is spectacular! When you take a bite of the runny egg yolk 🥚 mixed with the frisée and a small piece of lardon (might as well keep using that word… lol), it’s an absolutely delicious experience for your taste buds!
 
Served with crostini, this Salade Lyonnaise • Lyonnaise Salad is sure to please your palate. Put on some Édith Piaf for background music 🎶, set the table with a red and white checkered tablecloth and a small vase with a few flowers. Pour a nice glass of white wine, close your eyes, and savor this authentic French meal which originated in the region of Lyon, France.
Bon Appétit!🍽
 
Here are other tasty and healthy salad recipes for you to enjoy…😀
– Classic French Carrot Salad
– Asparagus Summer Salad
– Greek Salad
– Salade Niçoise
– Caesar Salad
– Bacon Wedge Salad
– Asian Chicken Salad
– Cran-Apricot California Salad
– Hearts of Palm Salad
and for even more salad recipes 🥗, click on this link… Recipe Category • Salads & Dressings
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Salad Lyonnaise

Salad Lyonnaise - Lyonnaise Salad

This Salade Lyonnaise is deliciously different from others. The warm bacon-shallot dressing gives its unique taste along with the poached egg & crispy bacon
5 from 26 votes
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Servings

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Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 0 minutes
Total Time 20 minutes

Ingredients
  

  • 4 cups frisée lettuce aka curly endive or chicory, torn, washed and dried
  • 8 ounces bacon or pancetta, cut into 1/2-inch pieces tips & tricks
  • 2 tbsp. shallots, finely chopped
  • 1 large clove garlic, pressed
  • 2 tbsp. white vinegar, for boiling water
  • 1 tbsp. sherry vinegar
  • 1 tbsp. Dijon mustard
  • 1 tbsp. extra virgin olive oil tips & tricks
  • 1/4 tsp. ground Himalayan pink salt
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 2 large free-run eggs, poached
  • 1/4 tsp. smoked paprika, for garnish
  • 1 tsp. chopped chives, for garnish tips & tricks
  • 6 crostini, for serving see Recipe

Directions
 

  • In a cold skillet, add bacon and turn the heat to medium; cook until crispy, about 8 to 10 minutes.
  • Turn off the heat and transfer the bacon to a plate lined with paper towels; set aside.
  • Add shallots and garlic; sauté for 30 seconds. Drain the bacon fat and shallot/garlic mixture into a fine sieve sitting over a measuring cup.
  • Transfer the shallot-garlic mix to a bowl and set aside to cool off a little.
  • In a medium pot, add water and bring to a boil; add white vinegar.
  • Meanwhile, add frisée lettuce and bacon pieces to a salad bowl; toss to combine.
  • Make the vinaigrette; add sherry vinegar and Dijon mustard to the shallot-garlic mixture; whisk until combined.
  • Slowly emulsify extra virgin olive oil and 1 tbsp. bacon fat by pouring it in a little at a time – if you go too fast, it will separate - season with salt and pepper.
  • Pour in half of the dressing over the salad mixture and toss to mix. Add more dressing if desired; spoon salad in serving bowls and set aside.
  • Reduce the water to medium and stir it to create a vortex (prevents the white from spreading out). Crack each egg into individual ramekins and carefully drop the eggs into the water. Poach 2 at a time for 2 to 2 ½ minutes.
  • Using a slotted spoon, remove the eggs and place them on top of the frisée. Sprinkle on some smoked paprika and chopped chives. Serve immediately with a few crostini.

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