Salade Lyonnaise

Ingredients

• 200 g frisée lettuce
• 150 g smoked bacon lardons
• 4 pcs eggs
• 60 ml white wine vinegar
• 1 tbsp dijon mustard
• 45 ml virgin olive oil
• 1 pcs shallot
• 4 slices crusty bread
• 1/2 tsp salt
• 1/2 tsp black pepper

Steps

1. Wash and dry the frisée, tearing into bite-sized pieces — use only the pale yellow inner leaves for the best texture and mild bitterness.
2. Cook the lardons in a dry skillet over medium-high heat until deeply golden and crispy, about 5-6 minutes.
3. Drain on paper towels, reserving 1 tablespoon of rendered fat.
4. Whisk together the mustard, minced shallot, 30ml vinegar, olive oil, reserved bacon fat, salt, and pepper to make the vinaigrette.
5. Bring a wide pot of water to a gentle simmer with the remaining vinegar.
6. Swirl the water, crack each egg into the vortex, and poach 3 minutes until the whites are set but the yolks still run when touched.
7. Toast the bread slices until golden.
8. Toss the frisée with vinaigrette and lardons, then divide among plates.
9. Top each with a poached egg and crouton.
10. Break the egg so the yolk cascades into the salad.