French Frisee Salad with Poached Egg and Bacon, or Lyonnaise Salad as it is sometimes called, is one of the most popular salads in small restaurants and bistros in France. This classic salad originates in Lyon, a city often referred to as the gastronomic capital of France. The combination of bitter greens, bacon, egg and a tangy shallot vinaigrette makes an impressive presentation and, with a little advance prep work, goes together in a matter of minutes. When the yolk is broken and is mixed into the salad it combines with the vinaigrette to make a sauce that coats the greens and bacon beautifully.
If you are nervous about poaching an egg or haven’t had much success when you tried it, my friend, Linda, at WHAT’S COOKING AMERICA has put together an excellent tutorial that explains several ways to go about it. For tips on how to select fresh eggs in the grocery store and a new way of poaching them take a look at this informative VIDEO.
Lyonnaise Salad is traditionally made with frisee (or curly endive) but any bitter greens such as escarole, dandelion, arugula or a Mesclun mix would be delicious. Off-season I can always find frisee at Whole Foods. The dark outer leaves can be bitter so look for heads with lighter green to almost white inner leaves. This is one of my favorite salads during our farmers’ market season when I can purchase greens, eggs and bacon that are right off the farm. I usually add homemade croutons but I had to drive into Portland on Saturday where I bought a fantastically light and delicious baguette at KEN’S ARTISAN BAKERY and served it with the salad. This is a perfect way to get every little drop of egg yolk and dressing that is left on the plate. If you want to see a website that will knock your socks off visit KEN’S BAKERY. Everything is unbelievably good. All I needed was a baguette but managed to leave with palmiers, canneles, and a slice of pound cake.
In five weeks I will be in Lyon and look forward to trying this delicious salad in the city where it was created. I wonder how similar my version will be to the “real thing.” My daughter and I are taking a leisurely 8 day river cruise from Avignon to Lyon and will do some wine tasting in addition to lots of sightseeing. We will then go on to Paris for a couple of weeks. This is my dream trip and I can’t wait for this adventure to begin.
- 2-3 heads frisee, light green leaves only, washed well and spun dry
- 2 tablespoons olive oil
- 6 ounces bacon, cut into ½" pieces
- 2 shallots, finely chopped
- ¼ cup sherry vinegar
- 1 teaspoon Dijon mustard
- Coarse salt and freshly ground black pepper
- 2 tablespoons flat-leaf parsley, chopped
- 4 large eggs
- Place frisee in large bowl. Set aside.
- Heat a medium skillet over medium-high heat. Add 1 tablespoon of olive oil and the bacon. Cook, stirring frequently, until lightly browned, about 3 minutes. Using a slotted spoon, remove bacon and set aside in a small bowl. Add shallots to skillet, reduce heat to medium, and cook until translucent, about 2 minutes. Add vinegar. Raise heat and simmer for 30 second. Season with salt and pepper. Add remaining tablespoon oil and swirl to combine. Set aside.
- Bring a medium saucepan of water to a boil. Reduce to a simmer. Break one egg at a time into the water. I like to break the egg into a small bowl and then gently slide it into the simmering water. Swirl the water a little bit to help form the egg. Poach about 2 minutes for a runny yolk or longer if desired.
- While the eggs are poaching, pour warm dressing over the frisee. Sprinkle with parsley and reserved bacon. Toss to combine. Divide frisee evenly among 4 plates. With a slotted spoon, one at a time, remove eggs from water. Pat try with a clean kitchen towel or paper towel. Top each plate of frisee with an egg.
This post is linked to FOODIE FRIDAY at Rattlebridge Farm.
I love eating this salad especially in France. But making it at home is the next best thing. Have a wonderful trip.
ciaochowlinda recently posted..Zeppole di San Giuseppe
How exciting to be tasting this dish in France. We all wish were were piled into your suitcase Cathy but the consolation would be that we can now make it at home. If we close our eyes….
bellini recently posted..Crispy Black Cod Fillets with Fennel Tzatziki and Lemony Orzo Risotto
I’m looking forward to sharing photos and travel stories as we go along, Val. Every meal is delicious in France just because it is IN FRANCE. Our Paris apartment has a kitchen so we will be cooking some of our meals in. That will be a really fun part of the trip. We will be right in the middle of one of the city’s best open air markets.
Cathy recently posted..French Frisee Salad with Poached Egg and Bacon
Delicious! I love the “drama” of frisee. I talked my favorite local farmer into growing it for me a few years ago and can’t wait until the market opens to enjoy it this season.
Best,
Bonnie
Bonnie recently posted..Reuben Puff Redux Redux
Hi Bonnie – I love to add it to my green salads. It does add drama and a little bitterness that balances out other ingredients. The really good stuff is at the farmers’ market.
Cathy recently posted..French Frisee Salad with Poached Egg and Bacon
This is a favorite salad of ours also. So anxious to live through your writing and photos of this fantastic trip ahead of you. Enjoy, enjoy, enjoy. Wish Ken’s Bakery was near my neighborhood. We have NOTHING even similar to a good bakery. sigh….
Hi Susan – I plan to put lots on photos on Facebook as we travel. It will be fun to share them. The good thing is that I can buy fantastic breads and pastries at Ken’s Bakery…the bad thing is that I have to drive an hour and fifteen minutes to get there. But on those days when I just HAVE to have a good baguette it’s worth it.
Cathy recently posted..French Frisee Salad with Poached Egg and Bacon
The river cruise will be amazing..neighbors of ours have been a few times now..not sure exactly where..She’s not here right now..but they were over the moon..
This looks very French my dear..
Envious..in a nice way… if that is possible in QC~
Monique
Monique recently posted..Hippity Hop~
This is a mouth watering looking salad. I love poached eggs.
This sounds like the perfect light supper to me!
Sue/the view from great island recently posted..Strawberry Rhubarb Skillet Crumble (naturally gluten free)
What a perfect brunch dish. I will think of you eating this on your trip and be happy for you but a wee bit jealous.
Karen Harris recently posted..Better Than Bouillon Tasting and Giveaway: Spanish-Style Toasted Pasta and Shrimp
I want this for dinner, today! Have a great trip, Cathy! xo
Barbara F. recently posted..I’m a Farm Girl At Heart
Your salad looks fantastic Cathy-love the broken yolk and know it must taste amazing!
I can’t wait for our farmer’s market to open even though it is not nearly as large as yours.
Lynda recently posted..Oatmeal Scotchies with Pecans
A foodie friend tells me that anything with egg and/or bacon as ingredients is good. You certainly make it seem so with this recipe.
Linda recently posted..Faces on the Mekong
Very pretty Cathy! No doubt this is a wonderful meal:@)
Happier Than A Pig in Mud recently posted..Crochet Daffodil Ornament or Embellishment
So jealous of your upcoming trip! I know it will be lovely. 🙂 The salad looks wonderful- that marvelously runny egg is the perfect topper!
Betty @ scrambled henfruit recently posted..Easy Cherry-Almond Coffee Cake
Looks very good Cathy – salad is one thing I’ve yet to put an egg on – may have to correct that.
Larry recently posted..Is Surname Doolittle Irish or English or …
what a gorgeous salad! i’ve always wanted to put a poached egg on a salad, it looks amazing.
teresa recently posted..Spinach and Smoked Gouda Quiche
This is one tasty salad that I eat often! i like the tasty combo’s of fine ingredients! 🙂
Yummmm! A beautiful presentation too!
Sophie recently posted..Home-made vanilla sugar!
Can I hide in your suitcase when you head to Lyon? Pretty please?
What a beautiful and delicious salad. I love every single thing about it – especially the poached egg on top! YUM.
Pam recently posted..Roasted Asparagus with Garlicky Italian Panko
That looks delicious, and I adore egg yolk!!
Rhonda recently posted..Best Thing I Ever Made – Spicy Stuff
I can just imagine how excited you are to embark on your trip! I always felt like that when I had planned for somewhere to go! That plate of salad would do nicely for my lunch! Love that poached egg!
Jeannie recently posted..Turnovers – Bake Along # 41
This is one of my very favorite salads! I always order it at our favorite French restaurant in town. There, they soft boil an egg, coat it in panko crumbs and then briefly deep fry it to crisp the crumbs. Oh my!
Your trip sounds absolutely wonderful, Cathy. I hope you share lots of pictures!
Susan recently posted..Creamy Asparagus Soup with Saffron Croutons
Hi Susan – Deep frying a poached egg sounds like an interesting challenge, one that I have to attempt. That would add a lovely texture to the salad.
Cathy recently posted..French Frisee Salad with Poached Egg and Bacon
The salad does sound so very good. I haven’t been to Ken’s Artisan Bakery for a long time, I must go soon. I can just imagine how excited you must be getting to travel soon to Paris.
Marilyn recently posted..Tea at Chariteas
I must make this salad. I’m not sure what to do about the bread. I could make Very Big Croutons for the yolk…. Our bakery features a Dolly Parton chocolate sucker but no decent bread. 🙂 I’ll look forward to your river trip!
Looks good to me. This reminds me of the toast/salad/poached egg with your vinaigrette that you posted a couple years ago. It’s one of my favorite things to make for breakfast.
Lea Ann (Cooking On The Ranch) recently posted..Cherry Brown Sugar Fool with Honey Almonds
Hands down, my favorite salad, Cathy. Had my first one years ago at a restaurant called Chez Georges in Paris.
I envy you your trip to France next month….I’m hoping you will tell us everything when you return.
Barbara recently posted..Rhubarb Upside Down Cake
Cathy,
This salad looks amazing but your trip even more so! How fun to do this with your daughter! Wow, can’t wait to hear of your adventures. My nephew lived in Lyon for several years and my son and daughter-in-law visited them. They came back raving about Lyon and this delicious salad!
The Café Sucré Farine recently posted..A Spring-Inspired Salad: Baby Bok Choy, Butter Lettuce & Blackberry Salad w/ Avocado & Basil-Honey-Ginger Vinaigrette
How exciting to be able to be in France soon . . . and to enjoy their incredible cuisine! I love the beauty of the lettuce you selected and the vinaigrette must be perfect to dress it! I’m ready for some fresh picked garden lettuce now Cathy! Have a wonderful trip!!!
It will be so much fun comparing your salad with one that you enjoy in Lyon. I know you are looking forward to your trip…it is just around the corner.
Karen (Back Road Journal) recently posted..Porchetta…An Italian Classic