Salade Lyonnaise

salade lyonnaise

I love ordering this salad for brunch at the Left Bank Brasserie. However, I always feel like I’m missing out on a key piece when I ask them to hold the croutons. That’s why I love making it at home, I don’t have to feel deprived at all.

The combination of toasty garlic croutons, crispy bacon, and freshly poached eggs over lightly dressed frisée is essentially all the parts of a classic American breakfast with a tiny, French twist. Take a bite, close your eyes, and imagine yourself in Lyon.

Salade Lyonnaise

Preparation Time: 15 minutes

Makes: 2 salads

Ingredients

Vinaigrette:

  • 5 grams (1 teaspoon) Dijon mustard
  • 14 grams (1 tablespoon) white wine vinegar
  • 14 grams (1 tablespoon) olive oil
  • Kosher or sea salt
  • Black pepper, freshly ground

Poached Eggs:

  • 2 large eggs¹
  • Water and vinegar to a depth of two inches (use the following ratio: 1 tablespoon white vinegar for every 2 cups water)

Salad:

  • 1 head frisée (curly endive)
  • 4 thick slices bacon, cooked and cut into 1/4″ strips²
  • Garlic croutons, to taste³

Instructions

Make Vinaigrette:

In a small bowl, whisk together mustard and vinegar with a pinch of salt and pepper. Slowly drizzle in olive oil, whisking constantly, until fully emulsified. Set aside. Whisk again before dressing salad.

Poach Eggs:

In a 4″ deep saucepan (2-quart saucepan is a great size for this), warm water and vinegar over medium heat until a few small bubbles start surfacing. Crack egg into the hot water, wait about 30 seconds before touching it. Using a slotted spoon, gently loosen egg from the bottom of the pan. Gently nudge the whites (still a bit clear at this point) around the yolk to form the egg into the nice poached egg shape. Cook for 3 to 4 minutes total. Remove egg with a slotted spoon to a paper towel lined plate. Repeat with remaining egg (no need to change water unless it’s too cloudy—that means the water wasn’t quite warm enough when the egg went in).

Reheat egg(s), if desired, by slipping it back into hot water for about 30 seconds or so just before serving.

Assemble and Serve Salad:

While eggs are poaching, cut stem from the head of endive; discard. Cut head in half (through the equator if the former stem end was the south pole) and rinse with cold, running water in a colander or salad spinner. Dry well and set aside in a large bowl.

Toss endive with vinaigrette until evenly coated; divide over two plates. Scatter bacon and croutons over each. Top with a poached egg and freshly ground pepper. Serve immediately.

Notes

¹ Please note that consuming raw or undercooked eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

² Please see this Cobb salad post for my favorite way to cook bacon.

³ Feel free to swap this recipe’s garlic croutons using store bought gluten-free bread for an even speedier option.

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