Zesty French Frisée Salad with Lardons and Poached Egg
A classic French bistro salad balancing crisp lettuce with savory lardons and a soft poached egg.
This authentic French salad combines the sharpness of frisée with the rich flavors of crispy lardons and the lusciousness of a perfectly poached egg, topped with a tangy mustard vinaigrette.
- 30 min
- 4
- Intermediate
Ingredients
For the Salad
For the Vinaigrette
Optional Additions
Preparation
Marinating the Lardons
Heat Pan
Heat a non-stick pan over medium heat.
Cook Lardons
Add lardons and cook until crispy, about 8 minutes.
Do not overcook the lardons; they should be crispy but not burnt.
Drain Lardons
Remove and drain on paper towels.
Chill Plates
Chill your salad plates in advance to keep the frisée crisp.
Pro Tip: Chill your salad plates in advance to keep the frisée crisp.
Preparing the Vinaigrette
Mix Mustard and Vinegar
In a small bowl, whisk together Dijon mustard and red wine vinegar.
Emulsify
Slowly drizzle in olive oil while whisking to emulsify.
Season
Season with salt and pepper.
Cooking Process
Poach the Eggs
Bring a saucepan of water to a gentle simmer with a splash of vinegar. Crack each egg into a small bowl and gently slip each one into the water. Cook for about 3-4 minutes for a runny yolk.
Assemble Salad
Arrange the frisée on chilled plates, scatter with lardons and chopped shallot.
Finish Salad
Drizzle the salad with vinaigrette, place a poached egg on top, and garnish with herbs.
Plating & Serving
Zesty French Frisée Salad with Lardons and Poached Egg
Zesty French Frisée Salad with Lardons and Poached Egg
Elegant Presentation
Center the frisée in a shallow bowl, layer with crispy lardons, and top with a poached egg before a final herb garnish.