Salade lyonnaise (frisée with lardons and poached egg)
The bistro salad of Lyon: bitter frisée in a sharp mustard vinaigrette with crisp smoked lardons, toasted bread and poached eggs. Break the yolks over the leaves and they turn into the rest of the dressing.
- Time
- 32 min (12 prep + 20 cook)
- Servings
- 2
- Per serving
- 435 kcal
- Protein
- 27 g
Ingredients
- 4 1/2 oz bacon, smoked lardons or thick-cut bacon in strips; weighed raw (about 50 g browned)
- 2 thick slices French bread, a day old, in 2 cm (3/4-inch) cubes
Vinaigrette
- 1 small shallot, very finely chopped
- 2 tsp Dijon mustard
- 4 tsp red wine vinegar, 2 tsp for the dressing, 2 tsp for the poaching water
- 1 tbsp olive oil
- 4 large poached eggs, very fresh
- 1 large head endive, frisée (curly endive), pale inner leaves, torn
- 1 tbsp fresh chives, snipped
- 1/4 tsp black pepper
Steps
- Cook the lardons in a large dry skillet over medium heat for 6–8 minutes, until browned and crisp. Lift them onto paper towels and pour off the fat, leaving only a film in the pan. Add the bread and toast over medium heat for 3–4 minutes, tossing, until golden.
- In a large salad bowl, whisk the shallot, mustard and 2 teaspoons of the vinegar, then whisk in the oil until thick.
- Bring a wide pan of water to a bare simmer and add the rest of the vinegar. Break each egg into a cup and slide it in. Poach for 3 minutes for a runny yolk, or 5 for a firm one, and lift out with a slotted spoon onto paper towels.
- Add the frisée to the bowl with the chives and pepper and toss until every leaf is glossy. Divide between two plates, scatter with the lardons and bread and top each with 2 eggs. Serve at once.
Good to know
What if I cannot find frisée?
Use escarole, or a mix of curly endive and a crisp lettuce. You want something bitter and sturdy enough to carry the warm lardons.
Can I serve it as a starter?
Yes. One egg each makes it a starter.
Per
- Calories
- 155
- Protein
- (25%)
- 10 g
- Fat
- (58%)
- 10 g
- Carbohydrates
- (17%)
- 7 g
- of which sugar
- 1 g
- Fiber
- 2 g
- Sodium
- 292 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 870 kcal goes into the pot and 571 g of ingredients comes out as about 560 g of food: 155 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.