Salad Lyonnaise

Salad Lyonnaise

1/2 head of frisée lettuce (bitter greens), cut into bite sized pieces
1/4 pound bacon cut in lardons size and sauteed till cooked through but not too crispy
1 tablespoon dijon mustard
1 tablespoon wine vinegar
1/4 cup reserved bacon grease
4 poached eggs
2 tablespoons white vinegar

This salad is a French classic, simple ingredients but oh so satisfying. Cut head of frisée in half and cut one half into bite sized pieces and set aside. Saute bacon till soft and not too crispy. Remove bacon bits but reserve the bacon grease in the pan to prepare the warm dressing. Add mustard and vinegar to pan of bacon grease. Whisk till well blended. Meanwhile in a separate frying pan, bring two inches of water to a simmer, adding white vinegar to keep egg whites together. Slowly slide each egg into simmering water being careful not to break the egg. Turn off heat and cover for 3 minutes to poach the eggs. The idea is to end up with a runny yolk.

Remove eggs individually to a paper towel to drain. Add bacon bits to salad greens. Heat dressing and immediately pour over greens and toss lightly. Serve on a plate and place two poached eggs on the top of the salad. I was skeptical about using a poached egg, but there was something satisfying about breaking the yolk and letting it run over the top of the salad. Gary said the eggs made the salad a joy to eat. This is the first time I have ever poached an egg and my results could stand some improvement. I might have to invest in some poaching rings for the future. Some recipes call for a few fingerling potatoes added to the plate, next time.