French · Lunch · Dinner
Salade Lyonnaise
Crisp, bitter frisée tossed in a warm shallot and Dijon vinaigrette with smoky lardons and crunchy wholegrain croutons, crowned with a soft poached egg. It is a lighter take on the Lyon bistro classic, using less bacon and oven-toasted bread.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Calories come from: Carbs 17% · Fat 65% · Protein 18%
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Ingredients
For 4 servings- 2 small heads400 gfrisée (curly endive), trimmed
- 1/2 cup120 gsmoked bacon lardons
- 4 large200 geggs
- 6 cups1,500 gwater, for poaching
- 1 tbsp15 gwhite vinegar, for poaching
- 2 slices80 gwholegrain bread, cut into cubes
- 2 tbsp27 gextra virgin olive oil
- 1 medium40 gshallot, finely chopped
- 2 tbsp30 gred wine vinegar
- 1 tsp5 gDijon mustard
- 1/2 tspblack pepper, freshly ground
- 1/4 tspsalt
Steps
- 1
Heat the oven to 200 °C / 400 °F.
- 2
Spread the bread cubes on a baking tray and toast for 8–10 minutes until golden and crisp.
- 3
Wash the frisée, tear it into bite-size pieces, dry well and place in a large bowl.
- 4
Cook the lardons in a dry non-stick frying pan over medium heat for 6–8 minutes, stirring, until crisp.
- 5
Lift the lardons onto kitchen paper to drain and pour off all but about 1 tsp of fat from the pan.
- 6
Add the shallot to the pan and soften over low heat for 1 minute.
- 7
Pour in the red wine vinegar, scrape up the browned bits and take the pan off the heat.
- 8
Whisk in the mustard, olive oil, pepper and salt to make a warm vinaigrette.
- 9
Bring the water to a gentle simmer in a wide saucepan and add the white vinegar.
- 10
Crack each egg into a small cup, slide it into the simmering water and poach for 3–4 minutes until the whites are set; for anyone pregnant, elderly or immune-compromised, poach for 5–6 minutes until the yolk is firm.
- 11
Lift the eggs out with a slotted spoon and drain on kitchen paper.
- 12
Pour the warm vinaigrette over the frisée, add the lardons and croutons and toss.
- 13
Divide the salad between four plates, top each with a poached egg and serve straight away.
Swaps, storage and make-ahead
Swaps
- For a gluten-free version, use gluten-free bread for the croutons and choose lardons and Dijon mustard labelled gluten-free.
- Use toasted walnuts instead of croutons for crunch without bread.
- Swap the smoked bacon lardons for diced turkey bacon, cooking them in 1 tsp olive oil if the pan looks dry.
- If frisée is hard to find, use a mix of escarole and butter lettuce for a similar bitter-crisp balance.
Storage
This salad is best eaten straight away, because the dressed frisée wilts and the croutons go soggy, and it should not be frozen. Refrigerate any undressed components within 2 hours: cooked lardons keep 3 to 4 days, and poached eggs are best eaten the same day they are cooked; reheat lardons until steaming hot.
Make ahead
Toast the croutons up to 2 days ahead and keep them in an airtight container at room temperature, and wash, dry and refrigerate the torn frisée a day ahead in a bag lined with kitchen paper. Cook the lardons and dressing shortly before serving, reheating gently so the vinaigrette is warm, and poach the eggs just before plating.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenEggsMustardSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (605 g) | Per 100 g | |
|---|---|---|
| Calories | 327 kcal | 54 kcal |
| Protein | 14.5 g | 2.4 g |
| Carbohydrates | 14.2 g | 2.3 g |
| of which sugars | 2.2 g | 0.4 g |
| Fiber | 4.7 g | 0.8 g |
| Fat | 23.6 g | 3.9 g |
| of which saturated | 6.5 g | 1.1 g |
| Sodium | 586 mg | 97 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
