A classic French salad made with frisée lettuce, bacon, poached egg, and a warm bacon dressing.
Prep 15 min · Cook 10 min · Serves 4
Ingredients
Frisée lettuce1 head
Bacon6 slices
Eggs4
Dijon mustard1 tbsp
Red wine vinegar2 tbsp · 30 ml
Saltto taste
Pepperto taste
Instructions
Chop the bacon into small pieces and cook in a skillet over medium heat until crispy. Remove the bacon from the skillet and set aside.
In the same skillet, add a little water and bring to a simmer. Carefully crack the eggs into the skillet and poach until the whites are set and the yolks are still soft, about 3–4 minutes. Remove the eggs and set aside.
In a large bowl, combine the frisée lettuce, cooked bacon, and poached eggs.
In a small bowl, whisk together the Dijon mustard, red wine vinegar, salt, and pepper. Pour the dressing over the salad and toss to coat.
Serve the salad immediately, garnished with additional salt and pepper if desired.
A salad that eats like a meal, which is exactly how they serve it in the bouchons
of Lyon. The trick everyone learns eventually: break the yolk at the table and let
it become part of the dressing.
The Chef's Touch Salade Lyonnaise is traditionally served with a warm bacon dressing, but it can also be served with a simple vinaigrette made with olive oil, red wine vinegar, and mustard. This salad pairs well with a variety of proteins, such as grilled chicken or steak. For a vegetarian version, omit the bacon and add roasted vegetables or grilled tofu.
