Salad Lyonnaise

Salad Lyonnaise is a French salad originating from the city of Lyon. Consisting of fresh frisée lettuce, crispy bacon or speck lardons, a red wine vinegar dressing and a poached egg, salad Lyonnaise is like a bacon and egg roll without the bun!

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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cooking • 

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Ingredients

• ¼ cup (60 ml) extra virgin olive oil, plus extra for drizzling
• 200 g speck or thick-cut bacon, cut into very thick lardons
• ½ red onion, finely chopped
• ¼ cup red wine vinegar (see Note)
• 1 tbsp Dijon mustard
• 1 baguette
• 25 g butter
• 1 head frisée lettuce, washed, spun dry and torn
• Salt and black pepper
• 4 poached eggs

Instructions

1. Heat the oil in a medium frying pan over medium heat, then add the bacon. Cook, stirring, for 3-5 minutes, or until the lardons are browned. Use tongs or a slotted spoon to transfer the cooked bacon to a plate, reserving the oil in the pan.
   
2. Return to the pan to the heat with the onion and cook, stirring, for 2-3 minutes, or until softened. Add the vinegar and mustard to the pan and whisk well to combine.
   
3. Split the baguette, then cut into 10 cm lengths and spread with the butter. Toast the baguette pieces on a chargrill pan (or dry frying pan), cut-side down, until golden and crisp.
   
4. Place the prepared lettuce leaves into a large salad bowl. Pour over the warm onion dressing and toss well to combine. Season to taste with salt and pepper. Transfer the dressed leaves to a serving plate and scatter with the crisp bacon. Serve the salad Lyonnaise with poached eggs and crisp baguette.

Note

• Adam recommends the Forvm red wine vinegar brand for use in this recipe.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Feeling Fresh

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG