Salade Lyonnaise
A cornerstone of French bistro dining, this salad balances the earthy crunch of frisée with smoky lardons and a velvety poached egg.
Reverse-engineered from L'Entrepôt de la Croix · Lyon
Ingredients
for 2 servings
- 100 gfrisée lettuce — washed and dried
- 150 glardons — thick-cut smoked bacon
- 2large eggs — room temperature
- 1shallot — finely minced
- 1 tspDijon mustard
- 1 tbspred wine vinegar
- 3 tbspextra virgin olive oil
- 40 gcroutons — toasted
Equipment
checked against your kitchen
- ✓stovetop
What cooks learned
Only 4 cooks have logged this one in Cook Mode so far — not enough to say anything about where it goes wrong.
Method
- 1
Place the dried frisée and croutons in a large mixing bowl.
2 min · 1 min attention - 2
Mince the shallot finely and set aside.
2 min - 3parallel track
Sauté the lardons in a skillet over medium-high heat until deeply browned and crisp.
8 min · 7 min attentionDone when: fat is rendered and bacon pieces are golden-brown
→ crispy lardons
- 4parallel track
Poach the eggs in a pot of simmering water with a splash of vinegar for 3 minutes until whites are set but yolks remain runny.
5 min · 4 min attention90°C internalDone when: whites are opaque and firm to the touch
→ poached eggs
- 5
waits for: steps 1 and 2
Whisk together the vinegar, mustard, olive oil, and minced shallots to create the vinaigrette.
3 min · 2 min attention→ vinaigrette
- 6
waits for: steps 3 and 4
Toss the lettuce with the vinaigrette, then top with the warm lardons, poached eggs, and croutons.
2 min · 1 min attention
Why this grade?
- reverse-engineered provenance+40
- decode confidence 77%+19.3
- 2 verified cooks+4.3
- Trust score64/100