Salade Lyonnaise
A bright, bitter frisée tossed with a warm bacon vinaigrette, crisp pan-toasted bread, and soft-poached eggs that break into the salad like a velvety dressing. Simple ingredients transform with one hot pan and a gentle egg for a satisfying, rustic French lunch or light dinner.
6 cup frisée, washed and torn into bite-sized pieces
8 oz bacon, cut into 1/2-inch lardons
2 slice country bread, cut into 1/2-inch cubes
2 tbsp unsalted butter
1 shallot, finely chopped
2 tbsp red wine vinegar
1 tsp dijon mustard
2 tbsp olive oil
4 eggs, at room temperature
1 pinch salt
1 tsp black pepper, freshly ground
1 bunch chives, chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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