144min 4 ppl
Salade Lyonnaise
31 minutes
4 people
Medium31–60 min or 7–12 steps
31 min · 8 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 22g
Carbs 24g
Fats 37g
About this dish
Frisée dressed in a warm shallot-bacon vinaigrette that wilts the leaves just enough, crowned with a soft-poached egg whose broken yolk becomes part of the dressing — the technique of deglazing the lardons pan directly into the vinaigrette is what separates a great Lyonnaise from a flat one. Because the egg is only lightly poached, use pasteurised eggs if serving anyone pregnant, elderly, very young or immunocompromised.
Allergy Info
Dairy, Gluten, Eggs, Sulphites
Diet Info
Meat
Ingredients
Fresh Produce
- Frisée lettucepale inner leaves only, torn into bite-sized pieces2 heads
- Shallotsfinely minced2 medium
- Garlic clovespeeled and halved2 cloves
- Flat-leaf parsleyfinely chopped1 small bunch
Meat & Poultry
- Lardonsthick-cut smoked, or pancetta, cut into 1cm batons200 g
Dairy & Eggs
- Large eggsat room temperature — use pasteurised eggs for pregnant, elderly, very young or immunocompromised diners4
- Unsalted butter30 g
Dried Goods
- Sourdough breadcrusts removed, cut into 2cm cubes4 thick slices
Spices & Seasonings
- Flaky sea salt1 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- White Wine Vinegardivided — 2 tbsp for poaching, 1 tbsp for vinaigrette3 tbsp
- Red wine vinegar1 tbsp
- Dijon mustard1 tsp
- Extra-virgin olive oil4 tbsp
Utensils
- Frying pan
- Wide saucepan
- Slotted spoon
- Salad bowl
Method
1
Wash and spin the frisée leaves completely dry, then place in a large heatproof salad bowl. Mince the shallots, halve the garlic cloves, cube the bread, and measure out all vinegars, mustard, and oil.
Approx. 5 minutes
2
Melt the butter in a wide frying pan over medium heat. Add the bread cubes and toss to coat. Cook, stirring occasionally, until deep golden and crisp on all sides, about 6–8 minutes. Rub each crouton with the cut garlic clove as it comes out of the pan. Set aside on a paper-lined plate.
Approx. 7 minutes
3
Return the same pan to medium heat, add the lardons, and cook without stirring until the fat renders and the edges are crisp and deeply caramelised, about 6–7 minutes. Do not drain the fat.
Approx. 7 minutes
4
Reduce heat to low, add the minced shallots to the lardons, and cook, stirring, until softened and translucent, about 2 minutes.
Approx. 2 minutes
5
Remove the pan from the heat and immediately deglaze with 1 tbsp white wine vinegar and 1 tbsp red wine vinegar, scraping up all the browned bits. Whisk in the Dijon mustard and olive oil directly in the pan to form the warm vinaigrette. Season with salt and pepper.
Approx. 2 minutes
6
Pour the warm lardons and vinaigrette over the frisée and toss immediately so the leaves soften slightly and absorb the dressing. Divide among four plates and scatter the croutons over each.
Approx. 2 minutes
7
Bring a wide, deep saucepan of water to a gentle simmer over medium heat. Add the remaining 2 tbsp white wine vinegar. Crack each egg into a small cup, then slide them in one at a time. Poach until the whites are fully set but the yolks remain liquid and trembling, about 3 minutes. Remove with a slotted spoon and drain briefly on a clean cloth. Use pasteurised eggs if serving anyone pregnant, elderly, very young or immunocompromised — a poached egg with a liquid yolk is not cooked through.
Approx. 4 minutes
8
Place one poached egg on top of each salad, season the egg with a pinch of flaky salt and black pepper, scatter over the parsley, and serve immediately.
Approx. 2 minutes
