French · Starter
Salade Lyonnaise
Bitter frisée, hot bacon vinaigrette and a just-set egg — the bouchon classic that turns a salad into an event
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
Ingredients
- Frisée (curly endive), pale hearts — 300 g
- Smoked bacon lardons — 180 g
- Baguette, 1 cm cubes — 100 g
- Eggs, very fresh — 4
- Red wine vinegar — 40 ml
- Dijon mustard — 15 g
- Olive oil — 30 ml
- Shallot, finely chopped — 40 g
- White wine vinegar (poaching) — 30 ml
- Flat-leaf parsley — 8 g
- Black pepper — 1 g
- Fine salt — 3 g
Method
- Wash and thoroughly dry frisée; keep chilled.
- Fry bread cubes in olive oil until golden, 4 min; season and drain.
- Render lardons over medium heat 5–6 min until crisp; keep pan and fat.
- Poach eggs 3 min at a bare simmer with white vinegar; hold on cloth.
- Off the heat, whisk shallot, Dijon and red wine vinegar into the warm bacon fat to make the dressing.
- Toss frisée with the warm vinaigrette, lardons and croutons; season.
- Top each portion with an egg and crack pepper over.