Salade Lyonnaise

with Wildfare Vinaigrette

Do you ever wish it were possible to be whisked away to a charming little bistro for a beautiful little meal, where you could enjoy a memorable little break in a hectic day during which you could savor a sense of place and watch the world go by? Make a classic Salade Lyonnaise. Simple. Elegant. A perfect combination of slightly bitter endive, salty crisp bacon, a soft and creamy poached egg, all dressed in olive oil and balsamic vinegar. Transport yourself. It’s a marvelous lunch and a brilliant first course in a lovely meal.
- 2 C. torn frisee
- 2 strips thick cut bacon, cut into ¼” x 1” lardons, fried
- 2 eggs, poached
- 2 Tbsp white vinegar (added to water for poaching)
- 2 Tbsp Wildfare Pomegranate Dressing (Wildfare Balsamic Vinegar is a beautiful substitute)
- 1 tsp Dijon Mustard
- 1 tsp shallot, minced
- Salt and pepper to taste
- 5 Tbsp Wildfare Early Harvest Extra Virgin Olive Oil
Place washed and dried frisee in a salad bowl. Fry bacon lardons in a skillet until crispy. Drain the bacon and set aside.
Remove bacon drippings from the skillet. In a small mixing bowl, whisk together the Dijon mustard, Wildfare Pomegranate Dressing, Wildfare Early Harvest EVOO, shallot, and salt and pepper.
In a small, deep pan, bring 2 inches of water and 2 Tbsp of white vinegar to barely a simmer. Break eggs one at a time and slip into the simmering water (cracking them each into a small bowl first is helpful).
Poach the eggs for 3 to 5 minutes. The whites should set but the yolks should remain a glorious, golden, liquid center.
Dress the frisee with as much of the dressing as you desire (you will have more dressing than you need, and it will keep in the refrigerator for a few days).
Split the salad evenly between two bowls. Sprinkle the lardons. Remove one egg at a time with a slotted spoon, blot dry with a paper towel, and carefully place an egg on top of each salad. Serve immediately. Enjoy thoroughly!
8.45 FL OZ
Pomegranate Dressing
Painstakingly reduced to produce a delectable dressing that packs a delightful punch of sweet and sour flavors. Awaken your palate!
8.45 FL OZ
Balsamic Vinegar
This prized elixir is artfully crafted. Sweet, tart, dark and syrupy. Sure to stimulate your senses and elevate your dishes!
16.9 FL OZ
Extra Virgin Olive Oil
Early Harvest
Made from the highest quality Memecik olives from the Aegean region. Balanced, complex – a beautiful finish on salads, soups, stews, or charcuterie.
8.45 FL OZ - NEW
Extra Virgin Olive Oil
Early Harvest for Kids
Specifically crafted for young palates, the taste is deliciously delicate. A great way to introduce kiddos to the world of olive oil.

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