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Salad Lyonnaise


  • Olive oil*
  • 1 Tbsp. butter
  • 1 clove garlic finely minced
  • 1/2 baguette cut into cubes
  • sea salt
  • freshly ground black pepper
  • 4 strips bacon
  • 1 Tbsp. white-wine vinegar
  • 1 tsp. Dijon mustard
  • 1 shallot finely minced
  • 4 large eggs
  • 1 tsp. white vinegar
  • 8 oz. frisée torn into pieces (or Spring mix)


  1. To make the croutons, warm 1 tablespoon olive oil and butter in a sauté pan. Add garlic and cook for 1 minute. Add cubed bread and toast until brown and crisp, about 5 minutes. Season with salt and pepper.
  2. Add bacon to the pan and cook until crisp. Remove bacon and drain. Reserve the fat in the pan.
  3. Crack each egg into a small dish. Prepare ice water in bowl.
  4. To poach egg: bring a shallow pan with with 3 inches of water and vinegar to a boil. Reduce to a simmer. Once you only see small bubbles, carefully slide each egg into pan with the dish close to the surface of water. Poach 2 eggs at a time for 3 to 4 minutes. Using a slotted spoon, remove eggs and place in ice water.
  5. Make the vinaigrette by whisking the 2 tablespoons olive oil and 1 tablespoon reserved bacon fat, white-wine vinegar and mustard. Season with salt and pepper. Add frisée and toss to coat.
  6. Divide the greens among four plates. Top each salad with the toasted croutons. Crumble 1 piece of bacon per plate. Remove the eggs carefully from the water bath and blot with a paper towel. Remove any jagged edges. Place 1 egg on top of each salad and sprinkle with salt and pepper. Serve immediately.