A delightful combination of flavors and textures, this hearty 30-minute salad is an ideal dinner option for the fall season.
Featuring bitter greens, chewy lardons, and a perfectly poached egg, this salad offers a balanced and satisfying meal that can be made quickly and easily.
The Essence of a Bistro Salad
The beauty of a bistro salad lies in its simplicity and quality of ingredients. This salad, known as salade Lyonnaise, epitomizes this concept perfectly.
Combining bitter greens like frisée with chewy lardons, a warm vinaigrette, and a gooey poached egg, the salad is both hearty and satisfying. The contrasting flavors and textures make each bite a delight, proving that a few carefully chosen ingredients can create a remarkable dish.
Choosing the Right Ingredients
Selecting the right ingredients is crucial for this salad. Start with fresh and bitter greens such as frisée, curly endive, or escarole. These greens provide the necessary bite and sturdiness to hold up to the warm dressing.
When it comes to the lardons, slab bacon is preferred. Cut into thick slices, it ensures a chewy and meaty texture, which is essential for the salad. If slab bacon is unavailable, thick-cut bacon can be a good substitute.
Preparing the Lardons
Begin by cutting the bacon into thick lardons. Slowly cook them over medium-low heat until they are browned but still chewy, which should take about eight minutes.
It’s important to avoid high heat as this can burn the bacon and render too much fat. Once cooked, transfer the lardons to a paper towel-lined plate. Reserve some of the rendered bacon fat for the vinaigrette.
Building the Warm Vinaigrette
A warm vinaigrette is what brings this salad to life. Using the reserved bacon fat, cook minced shallots briefly to mellow their sharpness without overcooking them.
Add Dijon mustard and sherry vinegar to enhance the dressing’s complexity. The result is a dressing that clings to each leaf, imparting a rich and meaty flavor. Toss the greens while the vinaigrette is still warm to soften them slightly.
Poaching the Perfect Egg
The poached egg is a classic component of the salade Lyonnaise. Its gooey yolk adds richness and ties all the flavors together.
To achieve the perfect poached egg, gently simmer water and carefully lower the egg into it. Cook until the whites are set but the yolk remains soft, usually about four minutes. If preparing ahead, store the eggs in cold water and reheat just before serving.
Assembling the Salad
With all the elements ready, it’s time to assemble the salad.
In a large bowl, combine the greens with the warm vinaigrette, ensuring everything is well-coated. Divide the greens among plates, top with the lardons, and place a poached egg on each salad. Finish with a sprinkle of black pepper and serve immediately.
This hearty 30-minute salad is a testament to the simplicity and elegance of French bistro cuisine.
By focusing on quality ingredients and simple techniques, this salad delivers a satisfying meal that is perfect for any fall evening.
Source: Seriouseats