World Flavors Cookbook

Salade Lyonnaise

A Lyonnais bistro classic — frisee lettuce with warm lardons, a poached egg, and a mustardy vinaigrette.

Cuisine: France

Ingredients

• 2 heads frisee (curly endive)
• 200g smoked lardons
• 4 eggs
• 2 tbsp red wine vinegar (for poaching)
• 1 tbsp Dijon mustard
• 3 tbsp red wine vinegar
• 5 tbsp olive oil
• Salt and pepper

Instructions

1. Whisk mustard, vinegar, and oil for the vinaigrette.
2. Cook lardons in a pan until crispy.
3. Poach eggs in simmering water with vinegar.
4. Toss frisee with warm vinaigrette from the lardon pan.
5. Divide onto plates. Top each with a poached egg and scatter lardons.