Salad Lyonnaise
 
 
Author:
Serves: 2
Ingredients
  • 3½ ounces washed frisee, dark green leaves discarded or use for a mixed green salad
  • 4 ounces extra thick bacon, cut into lardons
  • 4 - 6 baguette slices toasted, lightly drizzled with olive oil and a sprinkle of flaky sea salt (Maldon is a good choice)
  • 1 small shallot, finely chopped
  • 2 large eggs
  • 1½ teaspoons Dijon mustard
  • 2 tablespoons sherry vinegar
  • 3 tablespoons extra virgin olive oil
  • salt & pepper
Preparation
  1. Place the washed frisee in a large salad bowl. Cover and chill while you fry the bacon.
  2. Cook bacon until evenly browned and crisp. Remove to a paper towel lined plate.
  3. Discard most of the fat, leaving a tablespoon in the pan. Sauté shallots for a few minutes until softened.
  4. Poach the eggs for 4 minutes. Drain and set aside.
  5. Whisk Dijon mustard, sherry vinegar and olive oil until combined. Season with a bit of salt and freshly ground pepper. Add shallots to the dressing.
  6. Add the bacon to the frisee and pour a few tablespoons of the dressing over the salad tossing so that all of the greens are well dressed. Add more dressing if needed. I usually have a bit leftover. Divide frisee into two bowls. Top with poached egg and toasted baguette. Shower with freshly ground black pepper before serving.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2015/12/09/salad-lyonnaise/