French Bistro – Délicieuse Warm Frisée Bacon Poached Egg Salad – Salade Frisée aux Lardons

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If you have been to Paris, you know that this wonderful salad is a classic of French Brasseries..  perfect lunch or dinner, it is called also  La Salade Lyonnaise, from the city of Lyon, may be the gastronomical capital… just may be…

But if you have not traveled to France, try this French menu fare for dinner.
I really do not know what it is that makes this delicate salad so great, the dressing (with some bacon fat) or the tenderness of the poached egg, over crunchy salad  leaves, only few ingredients all holding up to an incredible taste.

Ingredients: 4 servings

  • 4 eggs
  • 3 to 4 tablespoons white  distilled vinegar
  • 2 thick slices of bacon cut crosswise into 1/4 inch thick pieeces
  • 1 medium minced shallot
  • 8 to 10  tablespoons vinaigrette
  • 2- 3 teaspoons Dijon mustard
  • 5 cups of water
  • salt, ground pepper
  • croutons or toasted baguette slices  (optional)
  • chopped parsley to garnish

How to make it :

  • Separate the green leaves from the frisee head, wash the tender yellow leaves, cut them into small pieces. Set them in 4 large bowls.
  • In a heavy skillet, over medium heat, add bacon, cook well till crispy about 8 minutes, just keep carefully warm. Do not burn.
  • Meanwhile, in sauce bowl add 2 teaspoons of Dijon mustard, 5 to 6 tablespoons of your usual vinaigrette, add chopped shallot, whisk well then drizzle 2/3 of mustard vinaigrette over the salad. Toss well add salt and pepper.
  • In a medium saucepan bring water and white vinegar to simmer. Prepare a large plate covered with paper towel. Crack each egg into a small bowl and slide, gently one at the time, into the simmering water. Using a slotted spoon, bring the white together if they spread out, cook for 3 to 5 minutes. Remove egg from water, place it on a plate and repeat for each egg, keeping water simmering gently.
  • With a flat spatula and a spoon remove bacon bits and part or all bacon fat, add to each salad, toss well, place one egg on top, sprinkle with parsley, ground pepper, drizzle remaining vinaigrette over each salad and serve immediately, with warm slices of toasted baguette.


All the other SALADS >

0 comments on “French Bistro – Délicieuse Warm Frisée Bacon Poached Egg Salad – Salade Frisée aux Lardons

  1. Sandra on said:

    Definitely one of my favorite salads! I think you meant to say 5 cups of frisee rather than 5 cups of water… :)

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