Salade Lyonnaise

• For 4 people
• Preparation time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Salad
  • Frisée lettuce : 1 head
  • Bacon (sliced) : 200 grams
  • Eggs (poached) : 4
  • Croutons (homemade or store-bought) : 1 cup
  • Dijon mustard : 2 tablespoons
  • Red wine vinegar : 2 tablespoons
  • Olive oil : 4 tablespoons
  • Salt : to taste
  • Black pepper : to taste

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Steps

• Prepare the Dressing
• Mix the Dijon mustard, red wine vinegar, olive oil, salt, and black pepper in a small bowl. Set aside.
• Cook the Bacon
• In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet and drain on paper towels. Set aside.
• Prepare the Poached Eggs
• Fill a large saucepan with water and bring it to a gentle simmer.
• Crack each egg into a small bowl or ramekin.
• Create a gentle whirlpool in the simmering water and carefully slide the eggs into the center of the whirlpool.
• Cook the eggs for about 3-4 minutes for a soft poach or longer for a firmer yolk.
• Remove the eggs with a slotted spoon and place them on a plate lined with paper towels. Set aside.
• Assemble the Salad
• Wash and dry the frisée lettuce. Tear it into bite-sized pieces and place it in a large salad bowl.
• Add the cooked bacon and croutons to the bowl.
• Drizzle the dressing over the salad and toss gently to coat.
• Divide the salad among four plates.
• Top each plate with a poached egg.
• Season with additional salt and black pepper if desired.

Tips

• For a vegetarian version, you can omit the bacon and add some roasted vegetables or grilled tofu instead.
• Make sure to use fresh eggs for poaching to achieve the best results.

Information

• Salade Lyonnaise is a classic French salad originating from Lyon. It is known for its combination of bitter frisée lettuce, crispy bacon, and a poached egg on top. The tangy Dijon mustard dressing adds a delicious flavor to the salad.