Recipes
Salade Lyonnaise
Serves 4
| Prep Time: 10 mins
| Cook Time: 20 mins
| Total Time: 30 mins
You may need: French Dijon Blend
Discover The Recipe
Salade Lyonnaise encapsulates what makes French cuisine so special: it’s the perfect marriage of simple ingredients and that, when combined, produces complex flavors. Don’t be fooled, this is not your basic salad. Bitter greens are topped with crispy bacon, coated with a warm vinaigrette dressing, and crowned with a gently poached egg. Each bite experiences the interplay of ingredients for a sublime flavor. In our recipe, we help you make a delicious vinaigrette using our French Dijon spice blend. One taste, and you’ll never have to scramble to search for bottled dressing again.
The culinary term “Lyonnaise” comes from cooking traditions and practices that began in the area around the French city of Lyon, France’s second largest city. In the 19th century, middle-class women nicknamed “Lyonnaise Mothers” left their homes to work as cooks. The city of Lyon has been referred to as the world capital of gastronomy, and the city has one of the highest concentrations of restaurants per capita in France. Lyonnaise cuisine is defined by its simplicity, seasonal ingredients, and quality, as you will see when taking your first bite of this delicious salad.
Ingredients
5 Strips bacon (thick cut, if possible)
8oz frisée greens
4 eggs
1 tsp white vinegar
For the French Dijon Dressing
1 clove garlic
4 Tbsp bacon drippings
2 Tbsp red wine vinegar
1 tsp honey
Salt and pepper to taste
Notes
To cook the bacon, lay out the bacon strips without overlapping in a cold pan. The cold pan helps the fat render slowly, for consistently cooked strips.
Poaching the eggs is best done one at a time. We recommend cracking the egg into a ramekin before adding it into the hot water.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
Place 5 strips of bacon on a medium skillet over medium heat. Pan fry until desired crispiness. Remove and place on a paper towel. Chop into small bite size pieces.
Combine the dressing: using the bacon drippings from the pan, whisk in red wine vinegar, honey and Piquant Post French Dijon Blend.
Poach the eggs: Bring 6 cups of water to a low boil. Add white vinegar. Using a spoon, swirl the water to create a vortex. At the center of the vortex, crack and drop the egg. Cook for 3-4 minutes. Remove with a slotted spoon. Repeat for all eggs.
Toss frisée with dressing. Top with bacon, poached egg and salt and pepper.
Alternatives & Substitutions
If you prefer to not use pork, use a canola or olive oil in the dressing, and substitute the bacon pieces for your choice of meat, or tempeh.
Try using French Dijon Blend in our Bistro Flank Steak or Creamy Chicken Dijon, or our Sole Meuniere with Lentil Salad.
This Chicken Provencal can easily be made in the slow cooker for an easy weeknight meal.
Add a zing to this Broccoli Chicken Mac and Cheese,or try our Mushroom Pate.
For a fancy plant based meal, try our French Dijon blend in this Mushroom Bourguignon.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Salade Lyonnaise
Serves
4
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Piquant Post spice you'll need: French Dijon Blend
Ingredients
5 Strips bacon (thick cut, if possible)
8oz frisée greens
4 eggs
1 tsp white vinegar
For the French Dijon Dressing
1 clove garlic
4 Tbsp bacon drippings
2 Tbsp red wine vinegar
1 tsp honey
Salt and pepper to taste
Instructions
Place 5 strips of bacon on a medium skillet over medium heat. Pan fry until desired crispiness. Remove and place on a paper towel. Chop into small bite size pieces.
Combine the dressing: using the bacon drippings from the pan, whisk in red wine vinegar, honey and Piquant Post French Dijon Blend.
Poach the eggs: Bring 6 cups of water to a low boil. Add white vinegar. Using a spoon, swirl the water to create a vortex. At the center of the vortex, crack and drop the egg. Cook for 3-4 minutes. Remove with a slotted spoon. Repeat for all eggs.
Toss frisée with dressing. Top with bacon, poached egg and salt and pepper.
Notes
To cook the bacon, lay out the bacon strips without overlapping in a cold pan. The cold pan helps the fat render slowly, for consistently cooked strips.
Poaching the eggs is best done one at a time. We recommend cracking the egg into a ramekin before adding it into the hot water.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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