France Salade Lyonnaise (Bacon-Poached Egg Salad)
Traditionally served at bouchons, or small French bistros, salade lyonnaise is a bold, rich salad that is an eminently satisfying lunch or dinner option. The recipe originated in the French city of Lyon—Lyonnaise means in the style of Lyon and also translates to “cooked with onions,” though this salad is complete without any added aromatics. Salad Lyonnaise is a relatively simple bacon and poached egg salad, but most French cooks know that the trick to getting this meal right is mastering the art of poaching eggs. Recipe Servings: Serves 4
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup (240 ml) frisée lettuce, torn
- 2 Tbsp (30 ml) extra virgin olive oil
- 1 cup (240 ml) bacon, cubed
- 1 shallot, chopped
- 3 Tbsp (45 ml) white vinegar
- 1 Tbsp (15 ml) Dijon mustard
- 4 eggs
- salt to taste
- Pepper to taste
Directions
- Place the torn frisée lettuce in a bowl.
- In a pan over medium heat, sauté the bacon in olive oil for around 10 minutes or until it is crispy.
- Add the chopped shallot to the pan and cook for another 1–2 minutes.
- Add mustard and vinegar to the mixture and bring the liquid to a boil before turning off the heat.
- In a separate pan, bring about 1 inch (2.5 cm) of water to the boil. Add salt and reduce the heat to a simmer.
- Individually break the eggs into a small bowl and gently slip them into the simmering water and cook for 3–5 minutes, or until the egg whites are set. Scoop out each egg with a spoon and drain them all on a paper towel.
- Pour the dressing over the greens, toss, and sprinkle with salt and pepper. Top each salad with a poached egg and puncture the yolk to run over the lettuce. Serve immediately.
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