Frisée aux Lardons (Lyonnaise Salad with Poached Egg)
Bitter curly frisée, crisp smoky bacon and a soft poached egg, tossed in a sharp mustardy dressing while the bacon is still warm.
Made with Basic vinaigrette. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelMedium
- Costabout £1.05 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Tear the pale inner leaves of the frisée into bite size pieces, wash and dry them well, and pile them into a large bowl.
- 2
Heat the oil in a frying pan over a medium heat. Fry the lardons for 6 to 8 minutes, stirring now and then, until golden and crisp at the edges.
7 min - 3
Meanwhile, bring a deep pan of water to a gentle simmer and add the white wine vinegar. Stir the water to make a gentle whirlpool, crack in an egg and poach it for 3 minutes. Lift out with a slotted spoon onto kitchen paper. Poach the rest in batches.
3 min - 4
Tip the hot lardons and a spoonful of their fat over the frisée. Pour on your ready made basic vinaigrette (see the base recipe) and toss quickly so the leaves wilt slightly.
- 5
Divide between four plates, top each with a poached egg and scatter over the parsley. Season the egg with black pepper and serve straight away.
Tips
- Use only the pale, tender centre of the frisée. The dark green outer leaves are too bitter and tough for this salad.
- Dress the salad while the bacon is still hot. The warmth softens the leaves slightly and takes the edge off the bitterness.
- Poach the eggs ahead: lift them into iced water, then lower them into hot water for 30 seconds before serving.
Storing and freezing
Best eaten straight away. Cooked lardons keep 2 days in the fridge, but dressed leaves go limp within an hour.
Questions
What can I use instead of frisée?
Use curly endive, escarole or a mix of rocket and watercress. You want a slightly bitter, sturdy leaf that stands up to the warm bacon and dressing.
Can I make it without bacon?
Yes. Fry sliced mushrooms in the oil until golden and add a pinch of smoked paprika. It is no longer a traditional Lyonnaise salad but it still works with the egg and dressing.
Is the salad gluten free?
Yes, as long as your mustard and bacon are gluten free. Traditional versions add croutons, so leave them out or use gluten free bread cubes fried in olive oil.
More made with basic vinaigrette
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
