Salade Lyonnaise - Salad of Frisee Lettuce, Bacon, Croutons and Egg
This salad is a wonderful combination of salty, bitter, tangy, and smoky flavors. The warm poached egg coats the salad to create a creamy contrast to the other ingredients.
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Servings: 4
Equipment
- Skillet with high sides
- Container or jar with lid
Ingredients
- 8 oz Frisee (2 heads) or bagged Mescal (mixed greens)
- 2 tbsp Extra virgin olive oil
- 2 Shallots, minced (Sub: minced red or sweet onion)
- 8 oz Slab or thick-sliced smoked bacon
- 4 large Eggs
- 1½ cups Sourdough croutons, large store bought
- 1½ tbsp Combination of minced parsley, chives, tarragon
- 2 tbsp Distilled white vinegar
- ¼ cup Sherry wine vinegar
- 1 tbsp Dijon mustard
Instructions
- Cut bacon into lardons (¼ inch crosswise slices). Heat sauté pan over medium heat, Add bacon and cook until evenly browned on all sides, 5-6 minutes.
- Remove all but 2 tbsp bacon fat. Add shallots to bacon and cook about 2 minutes until translucent but not browned. Transfer lardons and shallots to a bowl with a slotted spoon. Wipe out skillet with paper towels.
- Make vinaigrette by combining vinegar and mustard together in a sealed container and a pinch of salt. Gradually pour in the olive oil. Seal and shake to incorporate. Season with salt and pepper. Shake again right before using.
- To poach eggs, fill a deep skillet with water about 1 inch deep. Add white vinegar and bring to a boil and then lower heat to get a gentle simmer. Break each egg into a clean cup and carefully slide 1 egg into simmering water and cook until whites are set, 3-4 minutes. Remove with slotted spoon and blot them with a paper towel and use or refrigerate them in a bowl of cold water until needed. When ready to use out of the refrigerator, reheat in simmering water for about 30 seconds, blot dry, and use.
- If using Frisee, separate leaves, rinse in clean water and dry with paper towels. Put salad greens in a bowl and mix in ½ cup vinaigrette. Divide equally between serving bowls.
- Heat 1 tbsp of vinaigrette in the sauté pan over medium heat. Add bacon shallot mixture and warm, about 1 minute. Top greens in each serving bowl with warmed bacon mixture, croutons, a poached egg in the middle and a sprinkling of herb mixture, salt and freshly ground black pepper.
Notes
- Eggs, bacon shallot mixture can all be made in advance, warmed just before assembling salad and serving.
- Don't worry if egg whites spread out too far. Gather them in towards the yolk when egg is slipped into the water. You can also clip-off any ugly or rubbery ends.
- They key to the poached eggs is to get the yolks as runny as possible and having the whites set and not runny.
- The fresher the eggs, the easier to poach.
- A slab of bacon is best for making lardons. A whole piece of Pancetta or pre-sliced into 1/4 inch slices makes a good substitute.
Nutrition
Calories: 730kcal