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Chef John's Salad Lyonnaise

Hailing from Lyon, France, this salad features bitter frisee lettuce (curly endive) and bacon tossed in a shallot and Dijon vinaigrette and topped with a poached egg. Serve with crostini or croutons.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine south american
Servings 4 people
Calories 2210.1 kcal

Equipment

  • 1 Salad Spinner Essential for thoroughly drying frisee lettuce.
  • 1 Large Mixing Bowl For whisking vinaigrette and tossing salad.
  • 1 Whisk For emulsifying the vinaigrette properly.
  • 1 Medium Non-Stick Skillet For cooking bacon evenly and crisp.
  • 1 Medium Pot with Slotted Spoon For poaching eggs and easy removal.

Ingredients
  

Main

  • 2 heads frisee lettuce
  • 1 tablespoon minced shallots
  • 1 tablespoon Dijon mustard
  • sea salt and ground black pepper to taste
  • ¼ cup sherry vinegar
  • ½ cup olive oil
  • 8 ounces thick-cut bacon cut into 1/2-inch pieces
  • 4 large eggs
  • 1 pinch cayenne pepper or to taste
  • 1 tablespoon chopped fresh chives

Instructions
 

  • Remove and discard the root ends from each head of frisee lettuce. Chop leaves into 1-inch pieces and transfer to a large salad spinner. Fill with cold water, swish well to remove any dirt and sand, then drain and spin until completely dry. Keep in the refrigerator until ready to use.
  • Whisk shallots, Dijon, salt, pepper, and sherry vinegar together in a large bowl until well combined. Add oil slowly, a little at a time, and continue whisking until dressing is thick and emulsified; set aside.
  • Place bacon in a cold pan over medium heat; cook until crisp, 8 to 10 minutes.
  • While the bacon is cooking, fill a pot with water. Add a pinch of salt and a dash of white vinegar and bring to a simmer.
  • Place 1/4 of the chilled frisee in a mixing bowl. Add 1/4 of the cooked bacon (don't add too much bacon grease, but it's okay to have a little) along with a generous helping of the vinaigrette. Toss with tongs until frisee is thoroughly coated. Transfer to a salad plate or shallow bowl. Repeat to prep the remaining three salads.
  • Drop eggs, one at a time, into the simmering water and let cook, without touching, for 20 to 30 seconds. Nudge them gently with a spoon to make sure they're not stuck on the bottom and continue to cook until whites are set and yolks are runny, 2 to 3 minutes more. Lift each poached egg carefully with a slotted spoon, drain well, and place carefully on a salad, flipping so the yolk is facing down.
  • Sprinkle with cayenne, sea salt, and chives and serve. Salad Lyonnaise. Chef John

Notes

For a truly crisp frisee, ensure it's meticulously washed and thoroughly dried in a spinner; any residual moisture will dilute your vinaigrette. When preparing the vinaigrette, slowly stream in the olive oil while continuously whisking to achieve a stable, emulsified dressing; Dijon mustard aids significantly in this process. Start your bacon in a cold pan over medium heat to allow the fat to render slowly and evenly, resulting in perfectly crisp pieces. For poaching eggs, fresh eggs are paramount, and a splash of vinegar in the simmering water helps the whites coagulate quickly and neatly. Always toss the frisee with the vinaigrette just before serving to maintain its vibrant texture and prevent wilting, ensuring each bite offers a delightful contrast.