Salad Lyonnaise
Simple and elegant, this Salad Lyonnaise is one of the best warm salads I've ever had. It has all the good stuff in it — bitter frisée lettuce, crispy bacon, a warm savory Dijon dressing, and an oozy soft poached egg.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 6 cup torn frisée (or other bitter greens like chicory, endive or radicchio)
- 8 oz thick cut bacon (or pancetta) (cut into 1/2-inch strips)
- 1 shallot (finely diced)
- 3 tbsp extra virgin olive oil
- 2 tbsp sherry vinegar (or red wine vinegar)
- 1 tbsp Dijon mustard
- kosher salt and freshly ground black pepper (to taste)
- 4 large eggs
- optional: parmesan crisps for garnish
Instructions
- 1
Prep the frisée. Add the salad greens to a large mixing bowl and set aside.
- 2
Crisp the bacon. Add the bacon to a saute pan over medium heat and cook for 8 to 10 minutes, until crispy. Use a slotted spoon to remove the crispy bacon to a plate. Drain off and discard (or save for later) all but about 1 tablespoon of bacon grease in the pan.
- 3
Make the warm pan vinaigrette. Add the shallot to the bacon grease and saute for a minute, until softened. Add the oil, mustard, vinegar, salt and pepper, and whisk together. Then turn off the heat.
- 4
Poach the eggs. Bring a large pot of water to a boil, then reduce the heat to low. While waiting for the water to boil, crack an egg into a small fine mesh sieve over a bowl, allowing the liquidy egg whites to drain. Then, place the egg in a ramekin. Stir the water with a large spoon to create a vortex. Add the egg to the middle of the vortex and cook for 3 minutes (for an oozy yolk). Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Repeat this process to poach all eggs.
- 5
Assemble the salad. Drizzle the warm vinaigrette over the frisée, add the crispy bacon, and use tongs to toss. Add a portion to a plate and top with a poached egg. If you'd like, add a parmesan crisp for garnish.