A trip to France won’t be necessary to enjoy this traditional salade lyonnaise recipe. Serve this as an appetizer or side dish to experience French flavors with friends and loved ones.
How to Make Salade Lyonnaise
Savor this classic French bistro dish, salade lyonnaise–an incredible combination of crispy pancetta, poached eggs, and fresh frisee, tossed in a rich Dijon vinaigrette. Bon appétit!
Ingredients
- 4 cups frisee, chopped, washed, and dried
- 2 tbsp olive oil
- ½ lb pancetta, diced
- 1 shallot, minced
- 2 tbsp sherry vinegar, or white vinegar
- 2 tbsp Dijon mustard
- 4 poached eggs
- Salt and black pepper, to taste
Instructions
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Put the olive oil on a pan at medium heat.
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Once the pan is hot, cook the pancetta for 10 minutes until it crisps. Transfer the cooked pancetta to a plate, reserving 1 tablespoon of the fat in the pan.
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Add shallots to the pan and cook for 30 seconds.
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Mix in the vinegar and mustard, and bring the mixture to boil. Stir the dressing then turn the heat off.
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Place the frisee on a bowl then pour the dressing.
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Toss the salad and add some salt and pepper to taste.
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Place the eggs over the salad. Enjoy!
Recipe Notes
- If you don’t have pancetta, replace it with bacon instead.
- You can also swap the shallot with red onion.
- Feel free to include croutons to add more crunch.
- Check out this recipe to learn how to make easy microwaved poached eggs.
Nutrition
- Sugar: 1g
- :
- Calcium: 88mg
- Calories: 392kcal
- Carbohydrates: 5g
- Cholesterol: 222mg
- Fat: 35g
- Fiber: 2g
- Iron: 2mg
- Potassium: 425mg
- Protein: 15g
- Saturated Fat: 10g
- Sodium: 633mg
- Trans Fat: 1g
- Vitamin A: 3154IU
- Vitamin C: 13mg
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