Frisée, Poached Egg, and Bacon Salad (Salade Lyonnaise)
A French bistro standard, bitter frisée, runny poached egg, and crisp lardons, gets an extra hit of pork flavor from emulsifying the vinaigrette with bacon fat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Skillet
- Slotted spoon
- Paper towel
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Saucepan
- Ramekin
- Chef's knife
- Cutting board
- Stove
- Plate
- Colander
Ingredients
- 5 slices thick-cut bacon, cut into 1/2"-strips
- 1 tbsp. fresh lemon juice
- 2 tsp. Dijon mustard
- 1 small shallot, minced
- Kosher salt
- freshly ground black pepper
- 2 tbsp. extra virgin olive oil
- 8 oz. frisée, torn into bite-size pieces
- 1 tbsp. white wine vinegar
- 4 eggs
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