Description
A classic Lyonnaise-style Frisée Salad featuring crispy beef lardons, toasted croutons, and a perfectly poached egg, all tossed in a tangy mustard-sherry vinaigrette. This salad balances bitter greens with savory, crunchy, and creamy elements for a satisfying and elegant dish.
Ingredients
Beef and Croutons
- 6 slices thick-cut beef, or 8 oz slab beef (cut into 1/4-inch lardons)
- 2 cups torn day-old bread
- Salt and pepper, to taste
- Olive oil (for cooking, approximately 1/2 cup as per dressing)
Salad
- 2 heads frisée lettuce (or 1 head frisée and 1 head escarole)
- 2 large eggs
Dressing
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 small shallot, minced
- 1 tablespoon finely chopped chives
- 1/2 cup olive oil
Instructions
- Render the Beef: Heat a cast-iron pan over medium heat. Add the sliced beef lardons and slowly cook, stirring occasionally, until they become crispy and browned. Use a slotted spoon to remove the beef, leaving the rendered fat in the pan. Place the crispy beef on a paper towel-lined plate to drain.
- Toast the Bread Croutons: In the same pan with the beef fat, add the torn day-old bread pieces. Sauté them, stirring occasionally, until they are golden brown and toasted on all sides, about 5 to 10 minutes. Remove the croutons with a slotted spoon and transfer to the paper towel-lined plate with the beef.
- Prepare the Dressing: In a large bowl, whisk together the Dijon mustard, whole grain mustard, sherry or red wine vinegar, minced shallot, and chopped chives. While whisking vigorously, slowly drizzle in the olive oil to emulsify the dressing completely.
- Toss the Salad: Add the frisée lettuce, crispy beef lardons, and toasted bread croutons to the bowl with the dressing. Toss everything gently but thoroughly to coat evenly with the dressing. Divide the salad evenly between two plates.
- Poach the Eggs: Bring a small saucepan of water to a boil, then reduce to a gentle simmer with just a few bubbles breaking the surface. Crack each egg into a small cup and gently slide into the simmering water, one at a time. Set a timer for 90 seconds. When done, turn off the heat and carefully remove the eggs with a slotted spoon. Place on a paper towel-lined plate to drain.
- Assemble and Serve: Top each plate of salad with one poached egg. Season generously with salt and freshly ground black pepper. Serve immediately for the best texture and flavor.
Notes
- Use day-old bread for croutons to ensure they toast well without becoming soggy.
- Maintaining a gentle simmer when poaching eggs prevents them from breaking apart.
- For a richer flavor, you can substitute the beef with thick-cut bacon lardons if preferred.
- Sherry vinegar adds a distinct tanginess characteristic of Lyonnaise salad, but red wine vinegar is a good substitute.
- Serve the salad immediately after assembling to keep the greens crisp and the egg warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: French
