Salads
Salade Lyonnaise
The Quirky Foodster Team
Ingredients
- 200 g (7 oz) Frisée lettuce, torn
- 150 g (5 oz) Smoked bacon lardons
- 4 large eggs (for poaching)
- 1 tbsp white wine vinegar (for poaching water)
- 2 tbsp red wine or sherry vinegar
- 1 tsp Dijon mustard
- 4 tbsp olive oil
- 1 small shallot, finely minced
- Salt and black pepper to taste
- Croutons, to serve
Method
- Fry lardons in a dry pan until crisp and golden; set aside, reserving 1 tbsp of the rendered fat.
- Whisk the reserved fat with sherry vinegar, Dijon mustard, shallot, olive oil, salt and pepper to make a warm vinaigrette.
- Bring a pan of water to a gentle simmer, add white wine vinegar, and poach eggs one at a time for 3 minutes for a runny yolk.
- Toss frisée with the warm vinaigrette and lardons; divide among plates.
- Top each salad with a poached egg and scatter with croutons.
Introduction: A specialty of Lyon, France’s gastronomic capital, this salad combines bitter frisée lettuce with smoky lardons, a warm sherry-mustard vinaigrette, and a soft poached egg — a dish rooted in the hearty ‘bouchon lyonnais’ bistro tradition.
Cultural Background: A specialty of Lyon, France’s gastronomic capital, this salad combines bitter frisée lettuce with smoky lardons, a warm sherry-mustard vinaigrette, and a soft poached egg — a dish rooted in the hearty ‘bouchon lyonnais’ bistro tradition.
Tips: Use the fat rendered from the lardons in the vinaigrette — it is what gives the dressing its distinctive smoky depth.
Variations: Some versions add a splash of red wine vinegar directly into the hot pan to deglaze before dressing the leaves. Replace lardons with smoked tempeh or mushroom ‘bacon’ and use a neutral oil base for the vinaigrette. Use the vegetarian substitution above and replace the poached egg with roasted, seasoned chickpeas.
Storage: Best assembled and eaten immediately; components don’t keep well once combined.
Reheating: Not applicable — served immediately while warm and fresh.
FAQs:
Q: How do I keep poached eggs neat?
A: Use the freshest eggs possible and create a gentle whirlpool in the simmering water before adding the egg.
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