Red Frisée Lyonnaise Salad
Aeroveg Red Frisée lightly wilted in a warm Dijon vinaigrette with crispy lardons and a soft poached egg. A French bistro classic done right.
The Lyonnaise salad is one of the great dishes of French bistro cooking — a warm, wilted affair of bitter greens, crispy lardons, and a poached egg that breaks into the dressing. Aeroveg Red Frisée’s feathery, slightly bitter leaves are the traditional base, and they hold up beautifully to the warm vinaigrette. This is a starter that demands silence at the table.
Method
- Cook the lardons. In a heavy pan over medium-high heat, cook lardons until golden and crispy, about 5–6 minutes. Remove with a slotted spoon and set aside. Leave the fat in the pan.
- Make the warm vinaigrette. In the same pan with the lardon fat, reduce heat to low. Add shallot and soften for 1 minute. Add red wine vinegar (it will sizzle), Dijon, garlic, and olive oil. Whisk quickly and season. Keep warm.
- Poach the eggs. Bring a deep pan of water to a gentle simmer. Add white wine vinegar. Swirl the water. Crack each egg into a small cup and slide gently into the water. Poach for 3 minutes for a runny yolk. Remove with a slotted spoon and drain on kitchen paper.
- Dress the frisée. Place Red Frisée in a large bowl. Pour the warm vinaigrette over immediately and toss — the leaves will just barely wilt at the edges.
- Plate. Divide dressed frisée between plates. Scatter crispy lardons over the top.
- Add the egg. Place a poached egg on top of each salad. Season with salt and cracked black pepper. Add shaved cheese if using. Serve immediately — break the yolk at the table.
Aeroveg tip: The warm vinaigrette must go on just before serving. Red Frisée wilts quickly once dressed — that slight wilt is intentional, but any longer and the texture is lost.