Description

Lyonnaise salad, or salade Lyonnaise, is made of frisée lettuce, tender crispy bacon, and poached egg. The recipe includes a flavorful red wine and shallot vinaigrette and freshly toasted brioche croutons. It is a popular dish in French cuisine that originated in Lyon, France. Great any time of day, this traditional salad will add a certain je ne sais quoi to brunch, lunch, or dinner.

Directions

1. Gather the ingredients. Preheat the oven to 300 F.
2. Cut, wash, and dry the frisée lettuce.
3. Cut the brioche into cubes. Bake until browned and almost crispy, about 7 to 10 minutes. When toasted, set aside to cool.
4. Cut the bacon into large lardons, approximately 1/2-inch thick. In a sauté pan over medium heat, fry the lardons until they are golden and the fat has rendered substantially, about 7 to 9 minutes. Remove the lardons and all but 1 tablespoon of the rendered fat. Drain lardons on a paper towel and set aside.
5. Add the diced shallots to the pan with the remaining fat and sauté over low heat until softened, about 2 to 3 minutes. Remove from heat.
6. To a small jar or bottle with a lid, add the oil, vinegar, and mustard. Add the sautéed shallots. Close the jar and shake until emulsified, about 30 to 60 seconds. Add salt and pepper to taste.
7. Add 3 inches of water to a small saucepan and bring to a boil. Add a generous pinch of salt. Reduce heat to a gentle simmer.
8. Gently crack the egg into a small bowl or ramekin, taking care not to break the yolk. Stir the simmering water with a wooden spoon to create a little vortex, then gently tip the egg into the center. Poach the egg for 3 minutes.
9. While the egg is poaching, toss the frisée with the vinaigrette and lardons.
10. Plate with the dressed bacon and frisée on the bottom, followed by the brioche croutons.
11. Remove the egg with a slotted spoon. Allow the egg to drain for a moment in the spoon, then place it atop the salad. Finish with salt and fresh ground pepper. Serve immediately.