Frisée Salad with Bacon, Croutons and Poached Egg (Lyonnaise Salad)

a white bowl filled with salad, a poached egg, and chives on a blue background with a white napkin

5 from 2 votes

Frisée Salad with Bacon, Croutons and Poached Egg (Lyonnaise Salad)

Known as Salade Lyonnaise in French, this filling and flavorful salad is made with crispy bacon lardons, warm toasted croutons, and poached egg on a bed of bitter frisée lettuce tossed with mustardy vinaigrette!

Prep Time15

Cook Time20

Course: Salad

Cuisine: American, French

Servings:

Calories: 988kcal

Author: Leigh Anderson

Ingredients

6 slices thick-cut bacon, or 8oz slab bacon cut into 1/4-inch lardons
2 large eggs
2 c torn day-old bread
2 heads frisée lettuce or 1 head frisée, 1 head escarole
salt and pepper

Dressing:

1 tbsp dijon mustard
1 tbsp whole grain mustard
2 tbsp sherry or red wine vinegar
1 tbsp finely chopped chives
1 small shallot minced
1/4 c olive oil

Instructions

Heat a cast-iron pan over medium heat then, add in the bacon. Slowly render the bacon, stirring occasionally until crispy and brown. Use a slotted spoon to remove the bacon from the pan but leaving the fat. Transfer the crispy bacon to a paper towel-lined plate.
Next, sauté the torn bread in the bacon fat until toasted and golden brown on all sides, about 5-10 minutes. Remove the bread from the pan and transfer it to the paper towel-lined plate along with the bacon.
Make the dressing in the bottom of a large bowl. Whisk together the mustard(s), vinegar, shallot, and chives. While whisking, slowly stream in the olive oil, continue whisking until the dressing is completely emulsified.
Toss the frisée, bacon lardons, and toasted bread with the dressing. Divide between two plates and top each salad with a poached egg. Season generously with salt and pepper and serve immediately!

Poaching Eggs:

Bring a small saucepan of water to a boil over high heat. Lower the heat to low and bring the water back down to a low simmer. There should just be a few bubbles hitting the surface. Crack each egg into a small cup. One at a time, tip the egg into the barely simmering water. Set a timer for 90 seconds. When the timer goes off, turn off the heat and remove the egg with a slotted spoon. Place it on a paper towel-lined plate until you're ready to use it. Repeat with the second egg.

Notes

Ingredient Notes and Substitutions:

Frisée/Escarole: You can use a combination of these two lettuces, both members of the "chicory" family, or simply choose one or the other. It's really up to you! I've had a hard time finding frisée at the market lately, if thats the case I use escarole.
Bacon: Ideally, you want one large hunk of slab bacon you can cut into thick 1/4" thick lardons. If you can't find that just use thick-cut bacon slices and cut them down to size.
Whole Grain Mustard: an extra tbsp of dijon can be substituted for whole grain mustard.
Vinegar: almost any vinegar would be just fine in this dressing: sherry, red wine, apple cider, champagne etc..

Nutrition