If you are in the mood for a delicious and traditional French salad, Salade Lyonnaise is a wonderful choice. This classic dish from Lyon is a flavorful mix of crispy bacon, poached eggs, frisée lettuce, and tangy Dijon vinaigrette. The combination of savory and tangy flavors creates a satisfying meal that’s perfect for lunch or light dinner. With a few simple ingredients and easy steps, you can enjoy a taste of French cuisine at home.
Tips to make the Salade Lyonnaise recipe:
1. Fresh Ingredients: Use fresh frisée lettuce for the best results. If frisée isn’t available, you can substitute with other bitter greens like escarole or endive.
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2. Perfectly Poached Eggs: Poach the eggs just before serving. To get perfectly poached eggs, add a little vinegar to the boiling water, create a gentle whirlpool, and then crack the eggs into the water. Cook for about 3 minutes to get a soft yolk.
3. Crispy Bacon: Cook the bacon until it’s crispy but not overdone. Crispy bacon adds a great texture contrast to the dish. You can also use lardons (thick bacon cubes) for a more authentic touch.
4. Homemade Vinaigrette: Make your own Dijon vinaigrette to ensure maximum flavor. Mix Dijon mustard, red wine vinegar, olive oil, and a touch of minced shallot for a classic French dressing.
5. Assemble with Care: Toss the lettuce with the vinaigrette just before serving to keep it crisp. Top with the warm bacon and poached eggs to enjoy the best combination of textures and flavors.
Enjoy your homemade Salade Lyonnaise as a delightful French culinary experience right in your own kitchen!
How to Make Salade lyonnaise recette Recipe?
Salade Lyonnaise Recipe
Equipment
- 2 Saucepan For poaching eggs and cooking bacon
- 1 Mixing Bowl For preparing the salad
- 1 Whisk For making the vinaigrette
Ingredients
- 1 head Frisée lettuce Cleaned and torn into pieces
- 200 g Bacon lardons Cut into small pieces
- 4 pieces Eggs For poaching
- 1 clove Garlic Minced
- 1 tbsp White vinegar For poaching eggs
- 3 tbsp Olive oil
- 1 tbsp Dijon mustard
- 1 tbsp Red wine vinegar
- to taste Salt
- to taste Black pepper
Instructions
- Render bacon lardons in a saucepan until crispy. Remove and drain on paper towels.
- In the same pan, add minced garlic, and lightly cook in the rendered bacon fat. Set aside.
- Poach the eggs in simmering water with a tablespoon of white vinegar. Cook for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain.
- Combine frisée lettuce and crispy bacon in a mixing bowl.
- In a bowl, whisk together olive oil, Dijon mustard, red wine vinegar, salt, and black pepper.
- Pour warm vinaigrette over the salad and toss to coat evenly.
- Divide the salad onto plates, place a poached egg on top of each serving.
- Serve immediately while the vinaigrette is still warm.
