Salade Lyonnaise

 

1 tablespoon butter

French baguette (cut in half)

4-5 cups torn frisée (curled endive)

2 tablespoons extra virgin olive oil

Roughly ½ pound slab bacon cut into ½-inch cubes

1 shallot, chopped

3-4 tablespoons sherry vinegar

1 rounded tablespoon Dijon mustard

4 eggs

Salt and ground black pepper to taste

Make the croutons: Cut one half of a French baguette into cubes. Heat the tablespoon of butter in pan. Toast on medium high heat until light golden brown. Add a dash of salt, stir and set aside.

Sauté cubed bacon in olive oil until crisp. Leaving the drippings in pan, remove bacon and place on a paper towel-lined plate. Add shallot to the same pan and cook for 1-2 minutes. Add vinegar and Dijon mustard and cook until just boiling and shallots are slightly softened. Remove from heat and set aside.

Poach the eggs for 3-5 minutes in boiling (salted) water and carefully remove with a slotted spoon. Set aside in a dish.

Toss the warm dressing from pan with the frisée greens. Top off with croutons, bacon cubes and poached egg (in center). Add a bit of salt and cracked pepper on egg and salad. Serve with remaining sliced baguette.