Salade Lyonnaise ~ Lyonnaise Salad • A Popular French Bistro Dish! - Episode 416

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, while smoked sausage can be less expensive.

eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides a similar texture for a vegan option, while egg substitute can be more affordable.

Cut bacon into half-inch pieces.

Place bacon in a cold saucepan and turn the heat to medium.

Cook bacon until crispy, then transfer to a plate lined with paper towels to absorb excess fat.

Add shallots to the hot bacon fat and sauté for no more than 30 seconds, then remove from heat.

Pour the shallots and bacon fat into a sieve over a large measuring cup to separate them.

Transfer the shallots to a large bowl while the bacon fat cools.

Boil water in a separate pot and add white vinegar for poaching eggs.

Wash the frisée lettuce thoroughly and place it in a salad bowl.

Whisk together sherry vinegar and Dijon mustard, then slowly emulsify in the bacon fat and season with salt and pepper.

Add crispy bacon to the lettuce and toss to combine with half of the dressing.

Place the salad in serving bowls and set aside while poaching the eggs.

Create a vortex in the boiling water and drop the eggs in to poach for a couple of minutes.

Use a slotted spoon to gently remove the poached eggs and place them on top of the salad.

Sprinkle smoked paprika and chopped chives over the salad and serve immediately with crostini.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens