Salad with Bacon and Poached-Egg (Salade Lyonnaise)
This classic bistro offering is as refined as it is satisfying. We set out to streamline the recipe, using only supermarket ingredients.
Why This Recipe Works
For our salad Lyonnaise recipe, we opted to mix traditional frisée with dandelion greens and mâche, though mesclun, a mix of tender, young salad greens worked well, too. For croutons, we grabbed a sandwich loaf rather than a baguette (because the slices were easily turned into evenly sized cubes), then tossed the bread cubes with oil, salt, and pepper, and toasted them in a 400-degree oven until crisp. For the lardons for our salad Lyonnaise recipe, we found that slab bacon wasn’t always available, so we went for the next best thing—thick-cut bacon—and cut the strips into pieces large enough that they had presence in the salad. To make the bright vinaigrette, we sautéed minced shallot in the rendered bacon fat, then added Dijon mustard for some kick, a generous dose of red wine vinegar, and finally some olive oil.