Crispy Pork Salade Lyonnaise
Warm frisée tossed with crispy bacon lardons, a soft poached egg, and bright Dijon vinaigrette—the classic French bistro salad ready in 15 minutes. Tangy, rich, and deeply satisfying.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
Ingredients
- 6 oz thick-cut bacon or pork jowl, cut into 1/2-inch lardons
- 5 cups frisée (or curly endive), roughly chopped
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 1 small shallot, minced
- 2 large eggs
- ½ cup croutons (store-bought or homemade)
Instructions
- 1
Cook lardons in a large skillet over medium-high heat, stirring occasionally, until crispy and fat renders, about 6 minutes.
- 2
Transfer lardons to a paper towel; leave fat in the pan. Add shallot to the fat and cook for 30 seconds until fragrant.
- 3
Whisk mustard and vinegar together, then pour into the hot pan off heat. Stir once to combine with the pork fat.
- 4
Pour warm dressing over frisée in a large bowl. Toss to wilt slightly. Divide between two plates and top with croutons and lardons.
- 5
Bring a small pot of salted water to a simmer. Crack each egg into the water and poach until whites set but yolks still jiggle, 3–4 minutes.
- 6
Slide one warm poached egg onto each salad. Season with salt and pepper, then serve immediately.
Tools you’ll need
- large skillet (12-inch)
- large mixing bowl
- small pot
- slotted spoon
- whisk
- paper towels
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