Lyonnaise Salad

• Produce

  • 4 cups Frisee or curly endive
  • 1 Shallot, small

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 tbsp Dijon mustard

• Baking & Spices

  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 2 tbsp Sherry vinegar, good quality

• Other

  • ½ pound thick cut bacon or lardon, cut into ½-inch cubes or strips

Found on oliviascuisine.com

Description

Ingredients

• ½ pound thick cut bacon or lardon, cut into ½-inch cubes or strips
• 1 small shallot, chopped
• 2 tablespoons good quality sherry vinegar (or whatever vinegar you prefer)
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• Salt and freshly ground pepper to taste
• 4 cups torn frisée or curly endive, washed and dried
• 2 large eggs, as fresh as possible
• Optional: shaved Gruyère to taste

Directions

• Preheat a skillet over medium heat. When hot, add bacon and cook slowly until crisp, about 8 to 10 minutes. Remove with a slotted spoon to a plate lined with paper towels, leaving the bacon fat in the pan.
• Add the chopped shallot and sauté in the bacon fat until softened, about 3 minutes. Transfer to a bowl and add mustard, vinegar, salt and pepper. While whisking, slowly drizzle in oil until vinaigrette is emulsified. Add reserved bacon and frisée and toss to combine. Divide into 2 plates.
• Bring an inch of salted water to a boil in a saucepan. When boiling, reduce the heat so the water is just simmering, barely bubbling. Crack eggs, one at a time, into a ramekin or small shallow bowl. Using a slotted spoon, swirl water and slide the eggs into the water. Cook until whites are set and yolk has filmed over, about 3 to 5 minutes. Using a slotted spoon, remove eggs and place on salad. Garnish eggs with salt and pepper.
• Add shaved Gruyére, if using, and serve!