Classic Frisee Salad with Crispy Lardons and Poached Egg
Discover the perfect balance of flavors and textures in this elegant frisee salad recipe. Featuring delicate, slightly bitter frisée lettuce topped with crispy bacon lardons, homemade croutons, and a warm bacon-shallot dressing, this French bistro classic delivers a sophisticated yet comforting eating experience. The crowning glory? A perfectly poached egg that creates a luscious sauce when broken over the salad.
This traditional frisee salad with lardons transcends ordinary salad territory, offering a complete meal that’s equally suitable for a casual lunch or an impressive dinner party starter. The combination of crispy, creamy, and fresh elements makes this salad a standout dish that will have everyone asking for seconds.
What Is Frisee Salad?
The History Behind This French Classic
Frisee salad, also known as Salade Lyonnaise, originates from Lyon, France, where it has been a beloved bistro staple for generations. The traditional preparation features curly frisée lettuce, bacon lardons, and poached eggs, creating a harmonious blend of bitter, salty, and rich flavors. This salad exemplifies the French culinary philosophy of simple ingredients transformed into something extraordinary through thoughtful preparation and balance.
Understanding Frisée Lettuce
Frisée (pronounced “free-ZAY”) is a member of the chicory family, characterized by its curly, feathery leaves that range from pale yellow-white at the heart to light green at the tips. Its slightly bitter flavor and delicate yet sturdy texture make it ideal for holding up to warm dressings without wilting. The unique structure of frisée creates little pockets that capture the dressing, ensuring flavor in every bite of your salad frisee creation.
Ingredients For Frisee Salad With Lardons
For The Salad Base
- 1 large head frisée lettuce, root removed, leaves separated into smaller pieces
- ⅓ lb thick-cut bacon (about 5 slices), cut into ¼” matchsticks
- 1 cup artisan bread ripped into ½” pieces
- 2 large eggs
- Freshly ground black pepper, for serving
- Flaky sea salt (optional), for serving
- 1-2 Tbsp high-quality extra virgin olive oil, for serving
For The Warm Bacon Dressing
- 2 Tbsp extra virgin olive oil
- ½ tsp Kosher salt, plus more for serving
- 1 medium shallot, minced
- 1 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 Tbsp white wine vinegar (for poaching eggs)
How To Make Frisee Salad: Step-By-Step Instructions
Preparing The Components
Make the croutons: Preheat oven to 375°F. Place torn pieces of bread on a rimmed baking sheet, then toss with 2 Tbsp olive oil and Kosher salt. Bake for 7 minutes, or until crispy and golden brown. Set aside until needed.
Cook the lardons: Cut the bacon into ¼” matchsticks (lardons). Heat a medium skillet over medium heat. When hot, add the lardons and cook until crispy on all sides, stirring occasionally, about 7-9 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined bowl, leaving the bacon renderings in the pan.
Make the dressing: Return the skillet with bacon fat to medium heat, then add minced shallot and cook until soft, about 2-3 minutes. Add 1 Tbsp red wine vinegar and 1 tsp Dijon mustard, then whisk together. Set aside until ready to serve.
Poaching The Eggs For Perfect Frisee Salad
Prepare for poaching: Fill a medium saucepan with 2-3 inches of water. Bring to a boil, then reduce the heat to medium-low to achieve a gentle simmer. Add 1 Tbsp white vinegar.
Poach the eggs: Swirl the water into a whirlpool with a spoon or spatula. Carefully drop in one egg, then let it set for a few seconds before dropping in the second egg. Cook until the whites are cooked through but the yolk remains runny, about 3-4 minutes. Use a slotted spoon to transfer the eggs to a paper towel-lined plate.
Assembling Your Frisee Salad Recipe
Toss the salad: Place frisée leaves in a large mixing bowl, then add the crispy lardons. If the bacon dressing has solidified, warm it slightly, then drizzle over the salad and toss well. Season to taste with kosher salt and black pepper.
Plate and serve: Divide the dressed salad evenly between plates, then top each with homemade croutons and a poached egg. Alternatively, arrange on a large platter for family-style serving. Finish with a drizzle of high-quality extra virgin olive oil and a sprinkle of flaky sea salt if desired. Serve immediately.
Tips & Variations For The Best Frisee Salad
Expert Tips For Perfect Results
- For the crispiest lardons: Start with cold bacon in a cold pan, then heat gradually. This renders the fat more effectively and produces evenly crispy results.
- Poached egg success: Adding vinegar to the poaching water helps the egg whites coagulate quickly, creating a more compact, attractive poached egg.
- Make-ahead components: The croutons and bacon lardons can be prepared up to a day ahead, but the eggs should be poached just before serving.
- Dressing consistency: If the bacon fat solidifies too much, gently rewarm the dressing before tossing with the salad.
- Frisée preparation: Trim away any dark green outer leaves that appear tough or overly bitter, focusing on the pale yellow and light green parts of the lettuce.
Creative Variations On Traditional Frisee Salad Recipes
- Vegetarian option: Skip the bacon and use mushrooms sautéed in olive oil with smoked paprika for a similar savory element.
- Seafood twist: Add sautéed shrimp or smoked salmon in place of bacon lardons.
- Add cheese: Crumble some blue cheese or goat cheese over the top for an extra layer of flavor.
- Spring version: Add blanched asparagus tips and fresh peas for a seasonal variation.
- Heartier meal: Include roasted fingerling potatoes to transform this frisee salad with lardons into a more substantial meal.
- Herb accent: Add fresh herbs such as tarragon, chervil, or chives to brighten the flavor profile.
- Fruit addition: Include thin slices of apple or pear for a sweet counterpoint to the bitter frisée and salty lardons.
Salad Dressings That Pair Well With Frisee Salad
Alternative Dressings For Your Frisee Salad Recipe
Lemon Vinaigrette: The bright acidity of this easy lemon vinaigrette cuts through the richness of the poached egg while enhancing the slightly bitter notes of the frisée.
Dijon Vinaigrette: For a classic French pairing, try this easy homemade Dijon vinaigrette which complements the traditional elements of what is frisee salad with its balanced tangy and slightly spicy profile.
Basic Vinaigrette: Sometimes simplicity is best. A perfect basic vinaigrette allows the delicate flavors of the frisée and lardons to shine while adding just the right amount of acidity to balance the dish.
Creamy Feta Dressing: For a Mediterranean twist, try this creamy feta dressing which adds a tangy, creamy element that pairs beautifully with the crispy components of the salad.
What To Serve With This Salad
Perfect Pairings For A Complete Meal
A frisee salad with poached eggs and lardons works beautifully as both a starter and a main course, depending on how you serve it. Here are some ideal companions to create a satisfying meal:
Soup partner: Serve alongside a bowl of chicken vegetable soup for a classic soup and salad combination that’s both comforting and balanced.
Protein options: For a more substantial meal, serve this salad frisee creation with roasted chicken thighs, grilled salmon, or seared scallops.
Bread accompaniments: A slice of crusty baguette or warm sourdough bread makes the perfect vehicle for sopping up the runny egg yolk and any remaining dressing.
Light dessert: Follow this salad with a light fruit-based dessert like poached pears or a simple berry compote to complete the meal without overwhelming the palate.
Storage Tips For Frisee Salad Components
How To Store Leftover Salad
The beauty of this frisee salad recipe is that it’s best enjoyed fresh, but if necessary, components can be stored separately:
Frisée lettuce: Wash, thoroughly dry, and store wrapped in paper towels inside a perforated plastic bag in the refrigerator crisper drawer for up to 3 days.
Bacon lardons: Once cooked, store in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a skillet or microwave before using.
Warm dressing: Store in a sealed container in the refrigerator for up to 2 days. Warm gently on the stovetop or microwave before serving, whisking to recombine.
Croutons: Keep in an airtight container at room temperature for up to 3 days.
Poached eggs: These are best prepared fresh, as storing and reheating them can change their texture significantly.
For the best experience with what is frisee salad, assemble just before serving rather than preparing the entire salad in advance.
FAQs About Frisee Salad
What can I substitute for frisée if I can’t find it?
If frisée isn’t available, use other slightly bitter greens like endive, escarole, or a mix of arugula and radicchio. While the texture will be different, these alternatives provide a similar flavor profile for your salad frisee creation.
How do I prevent poached eggs from spreading too much?
For perfectly compact poached eggs, use the freshest eggs possible, add vinegar to the poaching water, create a gentle whirlpool before adding the egg, and strain off any loose egg white before poaching. You can also crack the egg into a small ramekin first, then slide it gently into the water.
Is frisee salad healthy?
Yes, frisee salad offers numerous nutritional benefits. Frisée lettuce is low in calories and high in vitamins A and K, while the egg provides protein and essential nutrients. To make the salad even healthier, you can reduce the amount of bacon or substitute with turkey bacon for a lighter version.
Final Thoughts On Frisee Salad
Why This Classic Deserves A Spot In Your Recipe Collection
The humble frisee salad with lardons and poached egg demonstrates how a few quality ingredients, thoughtfully prepared and combined, can create a dining experience greater than the sum of its parts. This classic French bistro salad brings together contrasting flavors and textures – bitter greens, crispy bacon, crunchy croutons, and a silky poached egg – resulting in a harmonious dish that satisfies on multiple levels.
Whether you’re serving it as an elegant first course for a dinner party or enjoying it as a simple yet sophisticated lunch, this frisee salad recipe delivers both comfort and refinement. The combination of warm and cool elements makes it suitable year-round, while the various components offer plenty of room for personalization based on your preferences and what’s available seasonally.
Give this traditional frisee salad a try – it might just become your new favorite way to elevate ordinary salad into an extraordinary culinary experience.
Other Salads to Try
Classic Frisee Salad with Crispy Lardons and Poached Egg
Ingredients
Equipment
Method
- Preheat oven to 375°F. Toss bread pieces with olive oil and salt on a baking sheet. Bake for 7 minutes until golden and crispy.
- Cook bacon lardons in a skillet over medium heat until crispy, 7-9 minutes. Transfer to paper towels, reserving the fat.
- Add minced shallot to bacon fat and cook until soft, 2-3 minutes. Whisk in red wine vinegar and Dijon mustard.
- For the poached eggs, bring water to a simmer in a saucepan. Add white vinegar, create a gentle whirlpool, and carefully drop in eggs. Cook 3-4 minutes until whites are set but yolks remain runny.
- Toss frisée and lardons in a bowl with warm bacon dressing. Season with salt and pepper.
- Divide salad between plates, top with croutons and poached eggs. Finish with a drizzle of olive oil and flaky sea salt if desired.
Notes
- Store components separately – lettuce can keep 3 days wrapped in paper towels, cooked lardons and dressing for 2-3 days refrigerated, and croutons in an airtight container at room temperature for 3 days.
- For best results, poach eggs fresh just before serving.
