The Lyonnais salad — frisée, a poached egg, and crisp lardons fumés tossed in a hot vinaigrette of bacon fat and red-wine vinegar. A bistro classic from Lyon, eaten as a starter or a light lunch.
Serves 4Prep 15 minCook 12 min
What to ask for
This recipe calls for Lard fumé. Can't get it where you are?
Ingredients & method
Ingredients
200 g lard fumé, cut into 1 cm batons
1 head frisée, washed and torn
4 large eggs
1 tablespoon white wine vinegar (for the poaching water)
2 garlic cloves, halved
—
For the dressing:
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 small shallot, finely diced
Salt and freshly cracked black pepper
Method
1Render the lardons in a wide cold pan over medium heat. Cook until crisp at the edges and the fat has rendered, about 8 minutes. Lift the lardons out with a slotted spoon. Reserve the fat in the pan.
2Bring a wide pot of water to a bare simmer with the wine vinegar. Crack each egg into a small bowl and slip into the simmering water. Poach 3 minutes for soft yolks. Lift onto kitchen paper.
3Rub a large salad bowl with the cut garlic. Pile in the frisée.
4Whisk the mustard and red wine vinegar into the warm bacon fat. Add the shallot, season.
5Pour the warm dressing over the frisée and toss immediately — the leaves should wilt slightly.
6Plate. Top each portion with crisp lardons and a poached egg. Crack pepper over the top. Eat at once.
Cook this well
$$$ · brisket, ribs, pork shoulder, and long smoke cooks
Hold a steady 225°F for twelve hours
Low-and-slow barbecue where stable heat matters more than speed.
