Salad Lyonnaise

The classic French Bistro salad that began in the city of Lyon - so delicious and easy to make at home.

📝 Ingredients

• 16 ounces frisee lettuce (torn into bite size pieces)
• 1 tablespoon extra virgin olive oil
• 6 slices lean, thick cut bacon (cut crosswise into 1/4" strips)
• 1 large shallot (minced)
• 2 teaspoons Dijon mustard
• 1/4 cup red wine vinegar
• Salt and freshly ground black pepper
• 4 eggs

👨‍🍳 Instructions

1. 1Add frisee to a large bowl.
2. 2Heat olive oil in a skillet over medium heat. Add bacon; cook and stir until crisp. Add shallot and cook until softened, about one minute. Add mustard and vinegar; stir to combine. Season to taste with salt and freshly ground black pepper. Remove from heat.
3. 3Optional Step: to drain the watery white from each egg, crack egg over a large finely slotted spoon or fine mesh strainer set over a bowl; slide drained egg into a second small bowl or ramekin. Repeat with remaining eggs.
4. 4Meanwhile, in a saucepan, bring two inches of water to boil. Reduce heat to simmer. Stir water to create a vortex - this will help the whites stay together. Gently slide eggs into water, gently rotating them after 15 seconds and gently flipping after 2 minutes or so with a rubber spatula (be sure the yolk is facing up before lifting eggs out). Cook eggs until white is set, about 4 minutes. Lift each egg out with a slotted spoon and place on a paper towel to drain.
5. 5If your dressing has cooled, reheat it briefly. Pour dressing over frisee and toss toss to coat.
6. 6Divide salad between 4 serving plates and top each with a poached egg. Serve.