Salade Lyonnaise

Posted on 12 July 2020
in Salads
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Hailing from Lyon, this French bistro standard gathers a delectable trio of bitter frisee, runny poached egg, and crisp lardons. The salad gets an extra hit of pork flavor from emulsifying the vinaigrette with bacon fat; breaking the yolks into the greens adds even more richness.

Salade Lyonnaise "Saveur Version"

yields: 4 prep time: 60 minutes cook time: 20 minutes
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Ingredients

3 Tablespoons 1 teaspoon 1 to taste 4 Tablespoons 4 Tablespoons 8 ounces To taste 4 - 8 Eggs
Fresh lemon juice Dijon mustard Shallot small minced Salt and ground pepper EVOO Bacon fat Mixed spring greens with frisee Croutons (commercial or homemade). Small. Just to add some crunch. Fresh eggs number depends on taste
  • 3 Tablespoons
    Fresh lemon juice
  • 1 teaspoon
    Dijon mustard
  • 1
    Shallot small minced
  • to taste
    Salt and ground pepper
  • 4 Tablespoons
    EVOO
  • 4 Tablespoons
    Bacon fat
  • 8 ounces
    Mixed spring greens with frisee
  • To taste
    Croutons (commercial or homemade). Small. Just to add some crunch.
  • 4 - 8 Eggs
    Fresh eggs number depends on taste

Directions

Make up ahead of time. Trim pieces of fat from the salt pork for rendering for the dressing.

Cut up the salt pork in lardon size pieces.

 

Time: 90 minutes

  1. Cut off pieces of fat from the salt pork, and in a small skillet, fry the fat to get 4 Tablespoons for the dressing. Set aside. (can do ahead of time)

  2. Boil the cut up lardons and one cup of water in a 12″ skillet. Reduce heat to medium-high, and cook until water is evaporated and pork is crisp. (around 30 minutes). Transfer to paper towel to drain if any fat is left in the skillet. (can do ahead of time).

  3. Add liquid bacon fat to a small mixing bowl. Add lemon juice, mustard, shallot, and salt and pepper to taste. Note: there is a lot of salt in the bacon fat, so don’t over salt. As a matter of fact, I don’t add any extra salt. (can do ahead of time and warm just before tossing)

  4. Whisk ingredients in the bowl while slowly drizzling in oil until vinaigrette is emulsified.

  5. Dress the salad with about half of the dressing and spin it in a salad spinner. Divide in fourths  and add to salad bowls. Sprinkle the lardons and croutons (optional) on top.

    Add the rest of the vinaigrette to a small serving dish and pass around at the table in case your guests would like more.

  6. Poach the eggs:

    1. Fill the poacher skillet with water so it will up to the top of the skillet (but not over flowing).
    2.  Heat the water to boiling and then turn down to medium. Water should still be on a slow boil.
    3.  Coat eat ramekin with PAM. Crack eggs one at a time and place in to each ramekin.
    4. Place the ramekins in the slots, and cook for 3 1/2 minutes until whites are set.
    5. Remove the ramekins from the skillet, and with a spoon, loosen the eggs from the ramekins and place on the salads.
    6. Add ground pepper.
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