Recipes Salad Green Salad Recipes Chef John's Salad Lyonnaise 5.0 (3) 2 Reviews 2 Photos Hailing from Lyon, France, this salad features bitter frisee lettuce (curly endive) and bacon tossed in a shallot and Dijon vinaigrette and topped with a poached egg. Serve with crostini or croutons. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Published on February 16, 2022 Save Rate Print Share Add Photo 2 2 Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins Servings: 4 Yield: 4 large salads Jump to Nutrition Facts Jump to recipe How great is salade Lyonnaise? Lyon is considered the meat capital of France, and yet the city's most famous, and most reproduced, dish is probably this simple frisée salad. Now there's some delicious irony. Of course, this salad isn't exactly vegan. The mildly bitter greens are dressed in a shallot and Dijon dressing, spiked with a generous handful of crispy lardons, or bacon in my case, and topped with a runny egg. Now, unless you're some kind of crazy person, you're going to need some crispy croutons or crostini to finish this masterpiece off. You'll also want to taste and adjust the dressing to your liking. I use a 2-to-1, oil-to-vinegar ratio, as I think you need some acidity to cut the richness of the bacon and egg yolk, but you may not want it as sharp. As I joked about in the video, this is so tasty, it may be the only salad that has a chance to be picked as someone's last meal. Anyway, I've been dying to film this old favorite, and I really hope you give it a try soon. Enjoy! Cook Mode (Keep screen awake) Ingredients 2 heads frisee lettuce 1 tablespoon minced shallots 1 tablespoon Dijon mustard sea salt and ground black pepper to taste ¼ cup sherry vinegar ½ cup olive oil 8 ounces thick-cut bacon, cut into 1/2-inch pieces 4 large eggs 1 pinch cayenne pepper, or to taste 1 tablespoon chopped fresh chives Directions Remove and discard the root ends from each head of frisee lettuce. Chop leaves into 1-inch pieces and transfer to a large salad spinner. Fill with cold water, swish well to remove any dirt and sand, then drain and spin until completely dry. Keep in the refrigerator until ready to use. Whisk shallots, Dijon, salt, pepper, and sherry vinegar together in a large bowl until well combined. Add oil slowly, a little at a time, and continue whisking until dressing is thick and emulsified; set aside. Place bacon in a cold pan over medium heat; cook until crisp, 8 to 10 minutes. While the bacon is cooking, fill a pot with water. Add a pinch of salt and a dash of white vinegar and bring to a simmer. Place 1/4 of the chilled frisee in a mixing bowl. Add 1/4 of the cooked bacon (don't add too much bacon grease, but it's okay to have a little) along with a generous helping of the vinaigrette. Toss with tongs until frisee is thoroughly coated. Transfer to a salad plate or shallow bowl. Repeat to prep the remaining three salads. Drop eggs, one at a time, into the simmering water and let cook, without touching, for 20 to 30 seconds. Nudge them gently with a spoon to make sure they're not stuck on the bottom and continue to cook until whites are set and yolks are runny, 2 to 3 minutes more. Lift each poached egg carefully with a slotted spoon, drain well, and place carefully on a salad, flipping so the yolk is facing down. Sprinkle with cayenne, sea salt, and chives and serve. Salad Lyonnaise. Chef John Chef's Notes: Frisee is also called curly endive. If you can't find it, you can use arugula. If you really want to experience something closer to real lardons, use pancetta instead of bacon. Editor's Note: Nutrition data for this recipe includes the full amount of dressing. The actual amount of dressing consumed will vary. I Made It Print Nutrition Facts (per serving) 593 Calories 58g Fat 5g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 593 % Daily Value * Total Fat 58g 74% Saturated Fat 14g 69% Cholesterol 225mg 75% Sodium 664mg 29% Total Carbohydrate 5g 2% Dietary Fiber 2g 9% Protein 14g 28% Potassium 450mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.