Doesn’t sound like much. But when the yolk, bacon and greens come together in your mouth… Special. This salad hails from Lyon, France. Arguably the food capital of France, Lyon has contributed many classics to French cuisine. Traditionally, it’s made with frisée or baby chickory. Frisée is not always easy to find, so I’ve done it here with baby greens. Not quite the same but still very good. If you can get your hands on frisée, use it. Salade Lyonnaise is supposed to be served with lardons. Lardons are much lighter tasting than North American bacon. Blanching the bacon quickly in a bit of water cuts the smoke and is a pretty good approximation of lardons. I’ve covered off a couple ways to poach eggs, conventional and sous vide. Either way, salade Lyonnaise is a great salad.
