Recipes

Frisée, Poached Egg, and Bacon Salad (Salade Lyonnaise)

  • Serves

    serves 4

ANDRE BARANOWSKI

Hailing from Lyon, this French bistro standard gathers a delectable trio of bitter frisée, runny poached egg, and crisp lardons. The salad gets an extra hit of pork flavor from emulsifying the vinaigrette with bacon fat; breaking the yolks into the greens adds even more richness.

Ingredients

  • 5 slices thick-cut bacon, cut into 1/2"-strips
  • 1 tbsp. fresh lemon juice
  • 2 tsp. Dijon mustard
  • 1 small shallot, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. extra virgin olive oil
  • 8 oz. frisée, torn into bite-size pieces
  • 1 tbsp. white wine vinegar
  • 4 eggs

Instructions

Step 1

Boil bacon and 1 cup water in a 12" skillet. Reduce heat to medium-high; cook until water is evaporated and bacon is crisp, 35–40 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Transfer 3 tbsp. bacon fat to a large bowl. Add lemon juice, mustard, shallot, salt, and pepper. While whisking, slowly drizzle in oil until vinaigrette is emulsified. Add reserved bacon and the frisée; toss and divide between 4 plates.

Step 2

Boil a 4-quart saucepan of water; add vinegar, reduce heat to medium, and, using a slotted spoon, swirl water. Crack eggs, one at a time, into a ramekin, and slide into water; cook until whites are set, about 2 minutes. Using a slotted spoon, divide eggs between plates; garnish with more black pepper.

As Seen In:

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