Bistro salad with frisée lettuce


Salad Dressing Recipes: Top 50 Most Delicious Homemade Salad DressingsAlso known as a “salade lyonnaise,” this is French comfort food at its finest. Master the timing of poaching the eggs, and you can be sure of a runny yolk waiting to ooze into the salad perfect for dunking your croutons in.

  • Yield: 4 Servings
  • Preparation Time: 5 Minutes
  • Cooking Time: 10 Minutes


  • 4 eggs
  • 1 tbsp lemon juice
  • olive oil
  • 2 thick slices of bread, crusts removed and diced
  • 1 garlic clove, halved
  • ¼ in (5 mm) slice of fresh ginger (optional)
  • 4 oz (115 g) smoked lardons
  • 1 head frisée lettuce, torn
  • 3 sprigs fresh thyme, leaves only
  • small handful of fresh flat-leaf parsley
  • small handful of fresh cilantro
  • 1 small red onion, thinly sliced and separated into rings
For the dressing
  • 2 tbsp red wine vinegar
  • ¼ tsp red pepper flakes
  • 2 tsp Worcestershire sauce
  • ¼ tsp sugar
  • salt and freshly ground black pepper
How to Make It
  1. Poach the eggs in gently simmering water with the lemon juice for about 3 minutes. Scoop out and put straight into cold water
  2. Heat a little olive oil in a nonstick frying pan. Add the bread, garlic, and ginger, if using, toss and stir until golden. Drain on paper towel. Discard the garlic and ginger. In the same pan, dry-fry the lardons until crisp and golden. Drain on paper towels.
  3. In a salad bowl, place the lettuce, and tear the herbs into it. Add the onion, lardons, and croutons. Add 1⁄3 cup olive oil to a pan with the dressing ingredients. Heat gently, stirring. Add to the salad, and toss. Divide between 4 bowls. Top each with a poached egg and serve immediately.

Leave A Reply

%d bloggers like this: