📝 About This Recipe
Hailing from the gastronomic capital of Lyon, this iconic salad is the perfect marriage of contrasting textures and temperatures. It features curly, bitter frisée lettuce tossed in a warm, mustard-heavy vinaigrette, topped with thick-cut smoky lardons and a perfectly poached egg that creates its own rich sauce once broken. This dish is a masterclass in French bistro cooking, balancing the richness of pork fat with the sharp acidity of vinegar and the silkiness of a runny yolk.
🥗 Ingredients
The Greens and Base
- 2 large heads Frisée (Curly Endive) (torn into bite-sized pieces, white and light green parts only)
- 8 ounces Bacon (Smoked Slab or Thick-cut) (cut into 1/2-inch matchsticks called lardons)
- 2 slices Sourdough Bread (cut into 1-inch cubes for croutons)
The Poached Eggs
- 4 large Eggs (cold and very fresh)
- 1 tablespoon White Vinegar (for the poaching water)
- 1 pinch Fine Sea Salt
The Warm Vinaigrette
- 1 Shallot (finely minced)
- 1 tablespoon Dijon Mustard (smooth, high-quality French mustard)
- 3 tablespoons Sherry Vinegar (can substitute with red wine vinegar)
- 2 tablespoons Extra Virgin Olive Oil (to supplement the bacon fat)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
-
1
Prepare the frisée by discarding the tough dark green outer leaves. Use only the tender, pale yellow and light green inner leaves. Wash thoroughly in cold water and spin dry completely; the vinaigrette will not cling to wet leaves.
-
2
Place the bacon lardons in a large cold skillet. Turn the heat to medium and cook slowly, stirring occasionally, until the fat has rendered and the lardons are golden brown and crispy (about 8-10 minutes).
-
3
Using a slotted spoon, remove the crispy lardons and drain them on a paper towel-lined plate. Keep approximately 3 tablespoons of the rendered bacon fat in the skillet; discard the rest or save for another use.
-
4
Add the sourdough cubes to the skillet with the hot bacon fat. Toast over medium heat, tossing frequently, until they are golden and crunchy on all sides. Remove and set aside with the lardons.
-
5
Prepare the poaching liquid: Fill a wide saucepan with about 4 inches of water. Add the white vinegar and a pinch of salt. Bring to a very gentle simmer (look for tiny 'shrimp eyes' bubbles on the bottom of the pan).
-
6
Crack each egg into a small ramekin or fine-mesh sieve first to remove any watery whites. Gently slide the eggs into the simmering water. Cook for exactly 3 to 4 minutes until the whites are set but the yolks remain completely fluid.
-
7
While the eggs poach, make the vinaigrette. In the same skillet used for the bacon, add the minced shallots to the remaining warm fat (add a splash of olive oil if needed) and sauté for 1 minute until softened.
-
8
Whisk in the Dijon mustard and sherry vinegar, scraping up any browned bits (fond) from the bottom of the pan. Whisk until the dressing is emulsified and warm.
-
9
Place the dried frisée in a large heat-proof mixing bowl. Pour the warm vinaigrette over the greens and toss quickly with tongs. The warmth of the dressing should slightly wilt the sturdy frisée without making it soggy.
-
10
Divide the dressed greens among four plates. Scatter the crispy lardons and golden croutons evenly over the top of each salad.
-
11
Using a slotted spoon, carefully lift the poached eggs from the water. Briefly dab the bottom of the spoon on a clean kitchen towel to remove excess water, then nestle one egg atop each salad.
-
12
Finish with a generous crack of black pepper and a sprinkle of fresh chives. Serve immediately while the lardons and eggs are still warm.
💡 Chef's Tips
Always use the freshest eggs possible; the whites stay tighter and create a better shape when poaching. Dry your frisée meticulously—any water left on the leaves will dilute the warm bacon dressing. Don't be afraid of the vinegar; the bitterness of the frisée and the fat of the bacon need that high acidity for balance. If you are nervous about poaching eggs for a crowd, you can poach them ahead of time, store them in cold water, and 're-warm' them in hot water for 30 seconds before serving. Cut your own lardons from a slab of bacon rather than using pre-sliced strips for a much better meaty texture.
🍽️ Serving Suggestions
Pair with a crisp, high-acid white wine like a Beaujolais Blanc or a Sancerre. Serve alongside a warm, crusty baguette to soak up the extra dressing and egg yolk. This salad makes a wonderful starter for a classic French main like Steak Frites or Coq au Vin. For a lighter lunch, serve with a chilled glass of dry Rosé from Provence. Add a few slices of toasted walnuts for an extra layer of crunch and earthiness.