Description: Salade Lyonnaise is a classic French salad that originated in the city of Lyon. It is made with frisée lettuce, lardons (cubes of bacon), croutons, and a poached egg, dressed with a vinaigrette made from red wine vinegar, Dijon mustard, and olive oil. The combination of crispy bacon, runny egg yolk, and tangy vinaigrette creates a delicious and satisfying salad that is perfect for lunch or as a starter for a French meal.
History: Salade Lyonnaise has been a staple of Lyonnaise cuisine for centuries. It is believed to have originated in Lyon during the 19th century and was originally served as a simple and hearty dish for the working-class population of the city. Over time, Salade Lyonnaise gained popularity throughout France and became a classic French dish enjoyed in bistros and restaurants across the country.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serving Size: 4 servings
Ingredients:
- 1 large head of frisée lettuce, washed and torn into bite-sized pieces
- 6 slices thick-cut bacon, cut into lardons (small strips)
- 4 large eggs
- 1 tablespoon white vinegar (for poaching eggs)
- 2 cups baguette, cut into cubes (for croutons)
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 1 tablespoon Dijon mustard
- 3 tablespoons red wine vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions:
- Prepare the Croutons:
- Preheat the oven to 375°F (190°C).
- Toss the baguette cubes with 2 tablespoons of olive oil, salt, and pepper.
- Spread them on a baking sheet and bake for 10-15 minutes, or until golden and crispy. Set aside.
- Cook the Bacon:
- In a large skillet over medium heat, cook the bacon lardons until crispy. Remove them with a slotted spoon and drain on paper towels. Reserve the bacon fat in the skillet.
- In a large skillet over medium heat, cook the bacon lardons until crispy. Remove them with a slotted spoon and drain on paper towels. Reserve the bacon fat in the skillet.
- Make the Vinaigrette:
- In the same skillet with the bacon fat, add the chopped shallot and cook for 1-2 minutes until softened.
- Stir in the Dijon mustard and red wine vinegar, mixing well.
- Gradually whisk in the 1/4 cup of olive oil until the vinaigrette is well combined. Season with salt and pepper to taste.
- Poach the Eggs:
- Fill a medium saucepan with water and bring it to a gentle simmer. Add the white vinegar.
- Crack each egg into a small bowl and gently slide it into the simmering water.
- Poach the eggs for 3-4 minutes, or until the whites are set but the yolks are still runny.
- Use a slotted spoon to carefully remove the eggs and drain on paper towels.
- Assemble the Salad:
- In a large bowl, toss the frisée lettuce with the warm vinaigrette until well coated.
- Divide the dressed lettuce among four plates.
- Top each salad with crispy bacon lardons and croutons.
- Carefully place a poached egg on top of each salad.
- Season with additional salt and pepper if desired.
Serve immediately and enjoy the delightful combination of flavors and textures in this classic Salade Lyonnaise!