How to Make Salade Lyonnaise: Lyonnaise-Style Salad Recipe

• ½ small shallot, minced
• 2 tablespoons of sherry vinegar (or substitute red wine vinegar)
• 4 ounces of lardons (or substitute pancetta or good quality thick-cut bacon), diced into bite-size pieces
• 4 large eggs, cracked into individual ramekins or small bowls
• 1 teaspoon of dijon mustard
• 1 tablespoon of extra-virgin olive oil
• Freshly ground black pepper
• 1 large frisée lettuce head (or substitute a mix of curly endive, escarole and/or arugula), roughly torn
• Fresh baguette, to serve (optional)

1. 1

   Place the minced shallot in a small bowl and cover with sherry vinegar. Set aside.

2. 2

   Cook the lardons. In a large skillet over medium heat, sauté lardons (or substitute) until crispy, about 6 minutes. Using a slotted spoon, transfer lardons to a paper towel-lined plate. Pour lardon or bacon fat into the bowl with the shallot and vinegar.

3. 3

   Make the vinaigrette. Add dijon mustard, olive oil, and black pepper to the bowl with the shallots, vinegar, and bacon fat, and whisk to emulsify.

4. 4

   Poach the eggs. Fill a small saucepan with about 4 inches of water and bring to a boil over high heat, then reduce heat to maintain a gentle simmer. Slide each egg into the simmering water and poach until whites are fully opaque, about 3 minutes.

5. 5

   Meanwhile, divide frisée and lardons over four plates. Use a slotted spoon to transfer poached eggs to the center of each plate. Drizzle with vinaigrette and serve with baguette.

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