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Salade Lyonnaise

Salade Lyonnaise is a simple French salad made with frisée and lardons coated in a warm dressing made with an emulsion of the rendered pork fat, sherry vinegar and mustard. All this is topped with a soft poached egg. If it sounds simple, that's because it is, taking less than 15 minutes to put together.

Course Salad
Cuisine French
Level Beginner
Main Ingredient Egg, Pork, Vegetable
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 salads


  • 80 grams frisée (washed and dried)
  • 2 slices bread (toasted well)
  • 1 tablespoon olive oil
  • 100 grams pancetta (cut into 1/3-inch battons)
  • 12 grams shallot (~1 tablespoon, minced)
  • 2 tablespoons sherry vinegar
  • 1/2 tablespoon dijon mustard
  • 2 poached eggs
  • ground black pepper


  1. Unless you picked your frisée from your yard, there's a good chance it's gone a little limp on the way to your store. If this is the case, just cut the leaves up into bite-size pieces and soak them in a bowl of cold water for 30 minutes. Be sure to spin the frisée in a salad spinner or dry it with paper towels before using in the salad.
  2. Toast your bread.
  3. Add the olive oil and pancetta to a small frying pan and fry over medium heat until the pancetta has rendered out a good amount of fat and is starting to brown around the edges, but has not yet turned crisp. There should still be some fat on the lardons, and the meat should not be like jerky. Transfer the lardons to a plate and set aside.
  4. Add the shallots to the pan and fry until fragrant, but not browned (about 30 seconds). Remove the pan from the heat and whisk in the sherry vinegar and mustard to emulsify the dressing.
  5. To plate the Salade Lyonnaise, put the toasted slices of bread on two plates. Layer the frisée into mounds, scattering some lardons between each layer.
  6. Drizzle some dressing over each salad and top with a poached egg and some freshly cracked black pepper.