A Salad Lyonnaise is a thing of beauty (the French really know what they are doing). In this recipe video, I show you how to make a Lyonnaise salad, to which I’ve added a few sautéed Chanterelle mushrooms (which I don’t think are super traditional but yummy none the less). The combination of ingredients is awesome. First off, you’ve got bacon and eggs. How could you go wrong there? Then we throw in some mushrooms, which I think are a perfect match with eggs. I’ll show you how to make a simple, tangy mustard vinaigrette, that just borders on too tangy, until it’s combined with the runny yolk from the egg for a perfectly balanced dressing. Finally, the base of the salad is hearty frisee greens, that provides great texture and a slightly bitter note. It’s a wonderful salad, and I hope you enjoy it as much as I do.
Recipe Overview & Keys to Success
To make the best Lyonnaise Salad try to make sure you do the following:
- The poached egg is important. I don’t think the salad is worth making without it. The yolk needs to be runny to mix with the dressing and coat the greens, so don’t overcook the eggs.
- The mushrooms however, I like well done with the outsides nicely browned and crispy while the inside is still tender. While I love chanterelles for this recipe, just about any mushroom will do…or it’s an ingredient you can leave out.
- The bacon should be well rendered, and crisp – no flabby bacon, and no fake bacon bits.
- Finally, don’t forget to season. For some reason people don’t think to season salads with salt and pepper. Like all food, they need it, so toss a bit on before serving
RECIPE FOR SALAD LYONAISE
Ingredients (for 2)
- 2 poached egg
- ~2 cups loose, coarsely chopped frisee
- 2 strips bacon
- 1 cup chanterelle mushrooms
- Extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon mustard seeds
- Dice the bacon into 1/4 inch pieces and fry into Lardons; once cooked set aside to cool
- While the bacon cooks (or even hours ahead of time) poach the eggs and hold in an ice bath
- Make the vinaigrette by combining the mustard, honey, mustard seeds, vinegar and salt and pepper in a bowl. Slowly drizzle in the olive oil, whisking briskly as you go until you have about 3 tablespoons of dressing.
- The generally ratio I use is about 3 parts oil to 1 part vinegar and the dressing should have a thick, sauce like consistency
- Heat a sauté pan over high heat and coat with olive oil. Add the mushrooms and season with salt and pepper.
- Continue to cook the mushrooms, tossing every 3 – 5 minutes until they are nicely browned on all sides (10 – 15 minutes)
- Kill the heat and just leave the mushrooms in a pan
- Add the frisee to a mixing bowl and dress with a the vinaigrette; toss to coat and season with salt and pepper
- Plate the frisee
- Now drop the poached eggs back into a pot of simmering water for about 45 second to heat up; and then remove from water shaking off any excess water, and lay them on top of the greens
- Distribute the bacon lardons, and the mushrooms over the salads, and serve it up
Hope you enjoy!
I think a perfect wine pairing with that frisee salad would be Champagne. The bubbles and high acid will cut right through the creaminess of the yolk, and work well with the vinaigrette. If you’re not a fan of the bubbly, maybe go with a Sancerre, a French white wine, that works tremendously well with highly acidic foods, like vinaigrettes.