Salade Lyonnaise

Method

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1. Wash and dry the frisée thoroughly and pile it into a large bowl.

   Mark done

2. Fry the lardons in a dry pan over medium heat for 8 minutes until crisp and their fat has run. Lift them out with a slotted spoon.

   Mark done Start 8 min timer

3. Fry the bread cubes in that fat until golden on all sides, about 4 minutes, then lift them out too.

   Mark done Start 4 min timer

4. Bring a wide pan of water to a bare simmer with the 2 tablespoons of vinegar. Poach the eggs 3 minutes for a set white and a running yolk, then lift onto kitchen paper.

   Mark done

5. Return the bacon pan to medium heat and soften the shallots in the remaining fat for 2 minutes.

   Mark done Start 2 min timer

6. Whisk in the red wine vinegar and mustard, let it bubble for 20 seconds, then take off the heat and whisk in the olive oil.

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7. Pour the hot dressing straight over the frisée and toss immediately — the leaves should collapse slightly but keep their spring.

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8. Fold through the lardons and croutons and divide between plates.

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9. Set a poached egg on each, grind over black pepper, and serve while the dressing is still warm.

   Mark done

Chef’s Tips

• Pour the dressing hot. A cold vinaigrette on frisée gives you a completely different, lesser salad.
• Bitter leaves only. Frisée, chicory or escarole — never anything soft.
• Taste before salting. The lardons usually bring enough.

Common Substitutions & Variations

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• A Beaujolais, served cool
• Crusty bread
• A bistro lunch and nothing after it

Storage & Reheating

Assemble and eat immediately. The components can be prepped an hour ahead.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.