Salad Lyonnaise - Lyonnaise Salad
This Salade Lyonnaise is deliciously different from others. The warm bacon-shallot dressing gives its unique taste along with the poached egg & crispy bacon
Ingredients
- 4 cups frisée lettuce aka curly endive or chicory, torn, washed and dried
- 8 ounces bacon or pancetta, cut into 1/2-inch pieces tips & tricks
- 2 tbsp. shallots, finely chopped
- 1 large clove garlic, pressed
- 2 tbsp. white vinegar, for boiling water
- 1 tbsp. sherry vinegar
- 1 tbsp. Dijon mustard
- 1 tbsp. extra virgin olive oil tips & tricks
- 1/4 tsp. ground Himalayan pink salt
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 large free-run eggs, poached
- 1/4 tsp. smoked paprika, for garnish
- 1 tsp. chopped chives, for garnish tips & tricks
- 6 crostini, for serving see Recipe
Directions
- In a cold skillet, add bacon and turn the heat to medium; cook until crispy, about 8 to 10 minutes.
- Turn off the heat and transfer the bacon to a plate lined with paper towels; set aside.
- Add shallots and garlic; sauté for 30 seconds. Drain the bacon fat and shallot/garlic mixture into a fine sieve sitting over a measuring cup.
- Transfer the shallot-garlic mix to a bowl and set aside to cool off a little.
- In a medium pot, add water and bring to a boil; add white vinegar.
- Meanwhile, add frisée lettuce and bacon pieces to a salad bowl; toss to combine.
- Make the vinaigrette; add sherry vinegar and Dijon mustard to the shallot-garlic mixture; whisk until combined.
- Slowly emulsify extra virgin olive oil and 1 tbsp. bacon fat by pouring it in a little at a time – if you go too fast, it will separate - season with salt and pepper.
- Pour in half of the dressing over the salad mixture and toss to mix. Add more dressing if desired; spoon salad in serving bowls and set aside.
- Reduce the water to medium and stir it to create a vortex (prevents the white from spreading out). Crack each egg into individual ramekins and carefully drop the eggs into the water. Poach 2 at a time for 2 to 2 ½ minutes.
- Using a slotted spoon, remove the eggs and place them on top of the frisée. Sprinkle on some smoked paprika and chopped chives. Serve immediately with a few crostini.