Salade Lyonnaise

Ingredients

• frisée (curly endive)1 large head
• thick-cut bacon6 oz, in lardons
• large eggs2 very fresh
• shallot1, minced
• dijon mustard1 tsp
• red wine vinegar2 tbsp
• extra-virgin olive oil2 tbsp
• white wine vinegar (for poaching)1 tbsp

Steps

1. 1

   Prepare the frisée.

   Tear the frisée into bite-size tufts, wash, and spin dry. Pile in a wide bowl.

2. 2

   Render the lardons.

   Render the lardons in a dry skillet over medium heat until deeply crisp, 8 minutes. Lift out, leaving the rendered fat.

3. 3

   Make the shallot vinaigrette.

   Whisk the shallot, dijon, red wine vinegar, salt, and pepper in a small bowl. Whisk in the olive oil and 2 tbsp of the warm bacon fat until emulsified.

4. 4

   Poach the eggs.

   Bring a wide pan of water to a bare simmer. Add the white wine vinegar. Crack each egg into a ramekin, slip into the water, and poach 3 minutes until the white is set and yolk is runny.

5. 5

   Toss salad and serve.

   Toss the frisée with the warm vinaigrette and the lardons. Pile onto plates and crown each with a poached egg. Crack pepper over the top.