Comments on: Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise) https://www.pardonyourfrench.com/frisee-salad-with-bacon-egg-and-croutons-salade-lyonnaise/?utm_source=rss&utm_medium=rss&utm_campaign=frisee-salad-with-bacon-egg-and-croutons-salade-lyonnaise French recipes made easy Mon, 27 Mar 2023 15:07:36 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Audrey https://www.pardonyourfrench.com/frisee-salad-with-bacon-egg-and-croutons-salade-lyonnaise/#comment-40927 Mon, 27 Mar 2023 15:07:36 +0000 https://www.pardonyourfrench.com/?p=51793#comment-40927 In reply to Lisa.

Lisa, so glad this recipe evoked these great memories for you. I also love the idea of using the fat from the lardons, as they would house sooo much flavor. Personally I would start with 1 tablespoon of the lardon oil to 5 parts neutral oil, and either scale back or add more from there, depending on your taste.

]]> By: Lisa https://www.pardonyourfrench.com/frisee-salad-with-bacon-egg-and-croutons-salade-lyonnaise/#comment-40897 Sun, 26 Mar 2023 10:28:33 +0000 https://www.pardonyourfrench.com/?p=51793#comment-40897 This is a blast from my past – I’d forgotten all about this salad that I used to love when I au paired one summer with a family near Lyon, 30 years ago. I seem to recall that they used the hot fat from the lardons to make the dressing. Do I just make the dressing in the same way, but simply replace the olive oil with the hot fat – and maybe top up with olive oil, as I can’t imagine using 6 tablespoons of oil to cook the lardons?

]]> By: Audrey https://www.pardonyourfrench.com/frisee-salad-with-bacon-egg-and-croutons-salade-lyonnaise/#comment-11757 Thu, 20 May 2021 16:21:18 +0000 https://www.pardonyourfrench.com/?p=51793#comment-11757 In reply to Valérie.

Thank you!

]]> By: Audrey https://www.pardonyourfrench.com/frisee-salad-with-bacon-egg-and-croutons-salade-lyonnaise/#comment-11755 Thu, 20 May 2021 16:20:50 +0000 https://www.pardonyourfrench.com/?p=51793#comment-11755 In reply to Pierre.

Thank you!

]]> By: Valérie https://www.pardonyourfrench.com/frisee-salad-with-bacon-egg-and-croutons-salade-lyonnaise/#comment-11751 Thu, 20 May 2021 11:28:48 +0000 https://www.pardonyourfrench.com/?p=51793#comment-11751 Hi Audrey, i m french too. Glad to see a recipe of my country (i m from Villefrance sur Saone in Beaujolais 😉 )

]]> By: Pierre https://www.pardonyourfrench.com/frisee-salad-with-bacon-egg-and-croutons-salade-lyonnaise/#comment-11694 Mon, 17 May 2021 12:53:46 +0000 https://www.pardonyourfrench.com/?p=51793#comment-11694 Wonderful salad! My all time favorite. Merci pour les cooking tips, Audrey. Very helpful.

]]> By: Audrey https://www.pardonyourfrench.com/frisee-salad-with-bacon-egg-and-croutons-salade-lyonnaise/#comment-11692 Mon, 17 May 2021 11:12:49 +0000 https://www.pardonyourfrench.com/?p=51793#comment-11692 In reply to Barbara.

Thank you Barbara!

]]> By: Barbara https://www.pardonyourfrench.com/frisee-salad-with-bacon-egg-and-croutons-salade-lyonnaise/#comment-11676 Sun, 16 May 2021 17:25:10 +0000 https://www.pardonyourfrench.com/?p=51793#comment-11676 ]]> Thank you Audrey for sharing the recipes that revive the stories 💚

]]> By: Audrey https://www.pardonyourfrench.com/frisee-salad-with-bacon-egg-and-croutons-salade-lyonnaise/#comment-11673 Sun, 16 May 2021 10:38:55 +0000 https://www.pardonyourfrench.com/?p=51793#comment-11673 In reply to Barbara.

Thank you Barbara for sharing these lovely stories!

]]> By: Barbara https://www.pardonyourfrench.com/frisee-salad-with-bacon-egg-and-croutons-salade-lyonnaise/#comment-11670 Sun, 16 May 2021 08:44:19 +0000 https://www.pardonyourfrench.com/?p=51793#comment-11670 Yes! I remember this classic from the homes, gardens and picnics of my friend in Provence in the ’60s and beyond. Didn’t realise it’s from Lyon as I never had it in restaurants. It’s the only ‘salade frizée’ I enjoyed as I don’t otherwise care for the spikey feel of that type of lettuce. It was fresh from the morning market though!
We prepared, and still do, freshly gathered dandilion greens in a similar way. Except the vinaigrette is made at the last minute, after sprinkling the hot bacon bits over the salade, using the warm bacon grease in the place of olive oil. The same method was often used for potato salad, with hardboiled edd, frizée or dandilion greens. If there were no bacon handy, anchovies in olive oil were squashed into the dressing.
So, I don’t know how ‘classic’ these were but they were certainly common. I live in the Cévennes now and the cuisine is quite different from Provence, although not far. Love the regionality of French dishes!

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