Salad Lyonnaise - Frisee Salad with Shallot Dijon Dressing, Bacon, and Poached Egg

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining flavor.

frisée lettuce

🥗Healthier: arugula

💰Cheaper: iceberg lettuce

Arugula offers a peppery flavor, while iceberg is more affordable.

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar provides a similar tang with less acidity.

eggs

🥗Healthier: poached egg substitute

💰Cheaper: scrambled eggs

Scrambled eggs are easier to prepare and still delicious.

Prep the frisée lettuce by cutting off the bottom half inch and making two 1-inch cuts, then wash thoroughly in cold water.

Dry the lettuce using a salad spinner and keep it in the fridge until ready to use.

Prepare the dressing by placing a mixing bowl on a wet kitchen towel for stability, then add minced shallots, Dijon mustard, black pepper, salt, and cherry vinegar.

Whisk the dressing and slowly drizzle in olive oil to create an emulsification, mixing until thickened.

Cut extra thick bacon into 1/2 inch slices and fry in a cold pan over medium heat until crispy, rendering out most of the fat.

Set up simmering water with a little salt and vinegar for poaching the egg.

Transfer the washed and dried frisée into a mixing bowl, add cooked bacon (with some fat), and a generous amount of the mustard shallot vinaigrette, then toss to coat.

Transfer the salad to a plate or shallow bowl before poaching the egg.

Crack the egg into the simmering water and gently nudge it after 30 seconds to prevent sticking, cooking until the white is set and the yolk is runny.

Drain the poached egg well, then place it upside down on the salad, seasoning with cayenne, sea salt, and fresh chives.

Serve with crunchy croutons or crustini.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens