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Serves
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Ingredients
Salade Lyonnaise
  • 4 Cups Bitter greens (frisée, escarole)
  • 2 tbsps Extra-virgin olive oil
  • ½ lb High quality double-smoked bacon (cut into lardons)
  • 1 Pc shallots (diced)
  • 4 tbsps Sherry vinegar
  • ½ tbsp Pommery mustard
  • ½ tbsp Dijon mustard
  • 4 Pcs eggs
  • Salt and pepper to taste
  • ½ Pc lemon zest and juice
SALADE LYONNAISE SALADE LYONNAISE

SALADE LYONNAISE

You could say that Lyon (France) might have been at some point of history the capital of gastronomy. It has definitely raised many incredible chefs whom created many amazing recipe such as the Salade Lyonnaise.

A warm salad of slightly wilted bitter greens (frisée), crispy lardons, croutons, and a so yummy poached egg with a warm vinaigrette.

Prep 15 minutes
Total 20 minutes

Salade Lyonnaise:

  • Wash and pick the frisee. Dry it in a salad spinner and set it aside.
  • Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 8 minutes.
  • Add shallot, cook until softened.
  • Add lemon zest, juice vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
  • In a pot of boiling salted water, poach the eggs, remove from water when cooked and season. Set aside.
  • Place greens in the pan and toss them around.
  • Place them in a bowl, add the crouton and bacon lardons.
  • Toss it one last time. Place the salad on a plate and top up with the poach egg.
  • Et voilà, bon appétit!
SALADE LYONNAISE SALADE LYONNAISE

SALADE LYONNAISE

You could say that Lyon (France) might have been at some point of history the capital of gastronomy. It has definitely raised many incredible chefs whom created many amazing recipe such as the Salade Lyonnaise.

A warm salad of slightly wilted bitter greens (frisée), crispy lardons, croutons, and a so yummy poached egg with a warm vinaigrette.

favorite
print
like
Prep 15 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
Salade Lyonnaise
  • 4 Cups Bitter greens (frisée, escarole)
  • 2 tbsps Extra-virgin olive oil
  • ½ lb High quality double-smoked bacon (cut into lardons)
  • 1 Pc shallots (diced)
  • 4 tbsps Sherry vinegar
  • ½ tbsp Pommery mustard
  • ½ tbsp Dijon mustard
  • 4 Pcs eggs
  • Salt and pepper to taste
  • ½ Pc lemon zest and juice

Salade Lyonnaise:

  • Wash and pick the frisee. Dry it in a salad spinner and set it aside.
  • Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 8 minutes.
  • Add shallot, cook until softened.
  • Add lemon zest, juice vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
  • In a pot of boiling salted water, poach the eggs, remove from water when cooked and season. Set aside.
  • Place greens in the pan and toss them around.
  • Place them in a bowl, add the crouton and bacon lardons.
  • Toss it one last time. Place the salad on a plate and top up with the poach egg.
  • Et voilà, bon appétit!