This iconic Lyon salad combines the freshness of curly endive with crispy golden smoked bacon lardons and the richness of a poached egg, all coated in a warm Dijon mustard vinaigrette. A French classic that delights the palate with its contrasting textures and authentic flavors.
⏱️40 min
📊Medium
👥4 servings
🍽️Starter
budget-friendlyfamilyquick
Ingredients
1 piècecurly endive
200 gsmoked bacon lardons
4 pièceseggs
2 cuillères à soupewhite vinegar
1 cuillère à caféDijon mustard
2 piècesshallots
6 cuillères à soupewalnut oil
1 pincéesalt and pepper
Instructions
1CLEAN AND PREPARE THE LETTUCE: Wash the curly endive carefully by gently separating the leaves to remove any traces of soil. Dry it thoroughly in a salad spinner or with paper towels, as excess moisture will dilute the vinaigrette. The leaves must be completely dry so the vinaigrette clings perfectly. Tear the leaves into medium-sized pieces and set aside in a salad bowl.
2PREPARE THE VINAIGRETTE: Finely mince the shallots and place them in a small bowl. Pour the white vinegar over the shallots and let rest for 5 minutes to allow them to macerate slightly and release their flavors. Add the Dijon mustard and mix well. Gradually pour in the walnut oil while whisking to create a smooth emulsion. Season generously with salt and pepper to taste. The vinaigrette should be well-balanced between acidity and richness.
3COOK THE LARDONS: In a skillet over medium-high heat, cook the smoked bacon lardons for 8 to 10 minutes, stirring regularly until they become crispy and golden at the edges. You should smell the delicious aroma of caramelized bacon. Drain them on paper towels to remove excess fat, but reserve 2 tablespoons of the cooking fat in the pan to enhance the vinaigrette.
4FINISH THE WARM VINAIGRETTE: Pour the hot bacon fat into the prepared vinaigrette and mix vigorously. This step is crucial as the heat will warm the vinaigrette slightly, giving it a more pronounced taste and making it more liquid to coat the salad beautifully. The contrast between the warm vinaigrette and fresh lettuce creates a perfect harmony typical of Lyon.
5POACH THE EGGS: Fill a saucepan with water and bring it to a boil. Add 1 tablespoon of white vinegar to help the whites coagulate quickly. Reduce the heat so the water simmers gently. Carefully crack each egg into a small cup, then pour it into the water while creating a small whirlpool with a spoon. Poach for 3 to 4 minutes until the whites are firm but the yolk is still runny. Remove the eggs with a slotted spoon and place them on paper towels.
6PLATE AND SERVE: Pour the warm vinaigrette over the curly endive and gently toss to coat well. Distribute the salad onto serving plates. Garnish each portion generously with the crispy lardons sprinkled on top. Crown each plate with a warm poached egg in the center. Serve immediately while everything is still warm, as this is when Lyonnaise salad expresses its full flavor. The runny egg yolk creates a rich sauce that brings all the elements together.