I first met the salad of my dreams at Fringale (a wonderful French bistro in San Francisco) many years ago. That dream salad is Salad Lyonnaise, a perfect combination of delicate bitter greens, salty, crispy bacon, tart dressing and a perfectly poached egg. It’s a simple but stunning salad.
Our local Safeway now carries Hempler’s bacon; thick, meaty, and perfect for this recipe. The toasted baguette’s purpose, besides being delicious on their own, is to ensure that every bit of runny egg yolk does not go to waste.
Salad Lyonnaise
Author: Kiyo Miller
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
- Place the washed frisee in a large salad bowl. Cover and chill while you fry the bacon.
- Cook bacon until evenly browned and crisp. Remove to a paper towel lined plate.
- Discard most of the fat, leaving a tablespoon in the pan. Sauté shallots for a few minutes until softened.
- Poach the eggs for 4 minutes. Drain and set aside.
- 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.
- 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.
Simple yet perfect!
Shanna I love anything that includes a poached egg!