Salade Lyonnaise

Salade Lyonnaise

Our Salade Lyonnaise features a poached egg atop a tangle of frisée dressed with a sprightly Sherry Vinaigrette to balance the bacon’s rich flavor.

Salade Lyonnaise
Makes 4 servings
  • 4 ounces thick-cut bacon, cut into 1-inch pieces
  • 2 tablespoons butter
  • 1 (4-ounce) package gourmet mushrooms
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 heads frisée, chopped
  • Sherry Vinaigrette (recipe follows)
  • 4 slices French bread, toasted
  • 4 Poached Eggs (recipe follows)
  • Garnish: microgreens
  1. In a medium skillet, cook bacon over medium-high heat until browned. Remove from skillet, and let drain on paper towels, reserving drippings. To skillet, add butter, melting in reserved drippings.
  2. Add mushrooms, and season with salt and pepper. Cook, stirring occasionally, until browned and tender. Remove from heat and set aside.
  3. In a small bowl, combine frisée, bacon, mushrooms, and desired amount of Sherry Vinaigrette, tossing to combine. Divide salad among 4 plates. Top each serving with 1 crostino and 1 Poached Egg. Garnish with microgreens, if desired. Serve with remaining vinaigrette.

Sherry Vinaigrette
Makes 1 cup
  • ¼ cup sherry vinegar
  • 1 tablespoon minced shallots
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¾ cup olive oil
  1. In a small nonreactive bowl, combine vinegar, shallots, dill, honey, salt, and pepper. Gradually whisk in olive oil until combined. Refrigerate in an airtight container for up to 3 days. Whisk before serving.

Poached Eggs
Makes 4
  • 2 teaspoons vinegar
  • 4 large eggs, room temperature
  1. In a small saucepan, add water to fill; bring to a boil over medium-high heat. Reduce heat to maintain a gentle simmer. Add vinegar.
  2. Working with 1 egg at a time, gently crack egg into a small cup. Place cup near surface of hot water, and carefully add egg to water. Turn off heat. Using a slotted spoon, carefully nudge egg white closer to yolk. Cook for about 4 minutes. Using a slotted spoon, remove from pan, and set aside. Repeat with remaining eggs. Serve immediately, or refrigerate in a covered container for up to 2 days.

For more Gallic recipes, see French Cooking & Entertaining 2019, available on newsstands and at





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