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 – 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
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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 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.
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