Salade Lyonnaise is a classic French salad with poached egg and bacon, crisp frisée and a warm, tangy dressing. It's an elegant salad that's guaranteed to impress!
Cook the bacon in a skillet over medium heat until crisp. Remove with a slotted spoon to a paper towel lined plate. Reserve the bacon grease (you should have 2-3 tablespoons).
4 slices thick cut bacon
Pour the bacon grease into a small bowl and add the lemon juice, red wine vinegar, dijon, shallot and salt and pepper. Slowly whisk in the tablespoon of olive oil until emulsified. Taste, and whisk in up to 1 tablespoon more olive oil if the dressing is a bit too tangy for your taste. Adjust the seasoning as necessary
Place the frisée and bacon in a large salad bowl and toss with the dressing until well coated. Divide the salad among 4 plates.
1 head frisée
Poach the eggs and season each one with salt and pepper. Place one poached egg on top of each salad and serve immediately. Enjoy!
4 poached eggs
Notes
Pro tip: Prep the frisée up to a few days in advance to make salad prep go even more quickly. For best results, plate the salads, cook the poached eggs last and serve immediately.
See my poached eggs recipe for all of my easy tips to poach perfect eggs every time.
Frisée lettuce can be quite gritty, so be sure to wash it well, then drain well before use.
Using frozen bacon makes cutting bacon even easier. Simply cut frozen bacon into strips as shown in Figure 2 in the recipe instructions in the post above. You'll need equivalent to 4 slices.
Recipe can be easily scaled to serve more or less people.