Salade Lyonnaise ~ Lyonnaise Salad
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… 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…
– Asparagus Summer Salad
– Greek Salad
– 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
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Salad Lyonnaise - Lyonnaise Salad
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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
- 1/4 tsp. ground Himalayan sea 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
Directions
- In a cold saucepan, 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 in a salad bowl, add frisée lettuce and bacon pieces; 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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