Poached Egg and Bacon Salad – Salad Lyonnaise
I saw a tasty salad on Ben Trott’s Vox page and just had to make it. It is a traditional French salad, called Salad Lyonnaise, made with frisée or curly endive, hot bacon, and a freshly poached egg. Not one to have torn up bread with it when one could easily make buttered croutons, I made some croutons for it as well. Okay, bacon, eggs, and buttered croutons and it counts as a salad? I inhaled it.
- A handful of fresh frisee lettuce, torn into bite sized pieces
- 2 strips bacon
- 1 teaspoon chopped shallots
- 1 slice French or Italian bread and a little butter to make buttered croutons
- 1 Poached egg
- 1 Tbsp olive oil
- 1 Tbsp wine vinegar
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
1 Cook two strips of bacon on medium heat until done, about 5 minutes. Remove from heat, let drain of excess fat on a paper towel. Once cool, chop.
2 Cut a slice of French or Italian bread into cubes. Toast on medium high heat in a small saucepan with a teaspoon of melted butter. Do not stir bread unless to turn to a different side once one side is toasted.
3 Poach egg your favorite way. See how to poach an egg for our recommendation on the easiest way to do it.
4 Layer the frisée, bacon, shallots, and croutons on a salad plate. In a small jar, mix the olive oil, vinegar, mustard, salt and pepper. Pour dressing over salad. Top with the poached egg.