A simple salad with bold flavors and textures. Lyonnaise Salad or Salade Lyonnaise is the perfect entrée salad for any meal of the day. Serve this French salad with crusty bread or roasted potatoes for an even heartier meal.
- 2 tablespoons extra-virgin olive oil
- ½ pound slab bacon or pancetta, cut into lardons
- 1 small shallot, finely chopped
- 3 tablespoons white wine vinegar, tarragon and sherry vinegar are also great here
- 1 ½ tablespoons Dijon mustard
- Kosher salt and black pepper
- ½ pound frisée and/or escarole, washed, dried and roughly chopped (8 cups total greens)
- 4–8 eggs
Bring a large pot of water to a boil.
Heat oil in a large skillet over medium until shimmering, add bacon and cook, stirring frequently, until crisp, about 5 minutes.
Meanwhile, crack eggs into a fine-mesh sieve, let drain 30 seconds, then gently transfer to a liquid measuring cup.
Stir vinegar and 1 teaspoon salt into boiling water. Remove pot from heat, then gently lower liquid measuring cup to just above water and carefully drop eggs into water one at a time, rotating 90-degrees after each addition. Cover pot and let eggs cook 3 minutes until whites are set. If whites are not set after 3 minutes, continue to cook, checking every 30 seconds.
Gently remove each egg with a slotted spoon, allowing water to drain off, transfer to a plate and set aside.
Drain all but 2 tablespoons bacon grease from skillet. Add shallot to skillet with crisped bacon; sauté over medium heat until softened, about 2 minutes. Stir in vinegar and mustard; scraping up any brown bits.
Remove skillet from heat, add greens and toss to evenly coat. Season salad with salt and a generous amount of cracked pepper. Toss with any reserved bacon grease to taste, optional. Divide salad between four bowl and top each with a poached egg or two.
If you'd rather not use the bacon fat for the dressing, feel free to drain it off and add 2 tablespoons olive oil to the skillet with the cooked bacon pieces (lardons) before adding the shallot.
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