Lunch · 25 min · french

Salade Lyonnaise

A French lunch built around frisée and thick-cut bacon — on the table in 25 minutes.

Ingredients

• 1 head Frisée
• 6 oz Thick-cut bacon
• 2 Eggs
• 1 Shallot
• 1 tsp Dijon mustard
• 2 tbsp Red wine vinegar
• 0.25 cup Olive oil

Steps

1. Tear the frisée into bite-size pieces and keep it cold and dry — wet greens repel dressing, and warm greens wilt on contact with the hot bacon.
2. Cut the bacon into lardons, fat little batons, and render them slowly in a skillet until deeply crisp. Lift them out, but keep every drop of the fat; it is the base of the dressing.
3. Whisk the mustard, vinegar, and minced shallot into the warm bacon fat off the heat, then whisk in the olive oil. Dressing made in warm fat clings to the frisée instead of pooling at the bottom of the bowl.
4. Poach the eggs in barely simmering water with a splash of vinegar, 3 minutes for a runny yolk. A runny yolk is not optional here — it is the second dressing.
5. Toss the frisée with the warm dressing and lardons, divide between plates, and crown each with a poached egg. Break the yolk at the table and let it run. That is the whole point of the dish.

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