Lyonnaise salad is a traditional dish from Lyon, France — one of the world’s great culinary capitals. This classic salad is a feast for the eyes and the palate, combining bitter frisée lettuce, crispy lardons, poached eggs, and a warm shallot vinaigrette.
Ingredients (serves 4)
- 1 head of frisée lettuce (or dandelion greens), washed and dried
- 200g smoked lardons (or thick-cut bacon)
- 4 fresh eggs
- 2 shallots, finely chopped
- 4 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 4 tablespoons olive oil
- Croutons (optional)
- Salt and pepper
- Fry the lardons in a dry pan until crispy. Set aside but keep warm. Use the rendered fat to cook the shallots until soft.
- Make the vinaigrette: whisk together mustard, vinegar, and olive oil. Season with salt and pepper. Mix in the shallots and warm lardons.
- Poach the eggs in barely simmering water with a splash of vinegar for 3-4 minutes.
- Toss the frisée with the warm vinaigrette. Divide among plates. Top each portion with a poached egg. Add croutons if desired.
- Serve immediately while still warm — this is a salad that should not wait!
The secret to a great Lyonnaise salad is the warm dressing — it lightly wilts the bitter greens and creates a beautiful contrast with the runny egg yolk.