Salade Lyonnaise

Ingredients

• 1 head frisée lettuce
• 4 slices bacon
• 2 large eggs
• 1 medium shallots
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons olive oil
• 1 cup croutons
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 cups water

Instructions

1. 1

   Begin by preparing the frisée lettuce. Rinse it under cold water, then shake off excess moisture and tear it into bite-sized pieces. Set aside.

2. 2

   In a medium skillet, cook the bacon slices over medium heat for about 6-8 minutes, or until crispy. Remove the bacon from the skillet and place it on a paper towel to drain excess fat.

3. 3

   In the same skillet, add the chopped shallots to the rendered bacon fat and sauté for about 2-3 minutes until they become translucent. Remove from heat and let cool slightly.

4. 4

   In a small bowl, whisk together the white wine vinegar, Dijon mustard, olive oil, salt, and black pepper to create the vinaigrette.

5. 5

   Fill a medium saucepan with 4 cups of water and bring it to a gentle simmer over medium heat. Crack the eggs into small bowls or ramekins.

6. 6

   Once the water is simmering, create a gentle whirlpool in the water using a spoon, then carefully slide the eggs into the center one at a time. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks remain runny.

7. 7

   While the eggs are poaching, assemble the salad. In a large bowl, combine the frisée lettuce, sautéed shallots, croutons, and crumbled bacon. Drizzle the vinaigrette over the salad and toss gently to combine.

8. 8

   Once the eggs are poached, use a slotted spoon to remove them from the water. Let any excess water drain off before placing them on top of the salad.

9. 9

   Serve the salad immediately, garnishing with additional black pepper if desired.