Salade Lyonnaise (Frisée with Poached Egg and Lardons)

Foundations Referenced

• → Classic Vinaigrette
• → Egg Cookery — Poaching

Ingredients

• 2 heads frisée, pale inner leaves only, torn
• 4 oz thick-cut bacon, cut into lardons
• 4 eggs, poached (→ technique)
• 1 shallot, minced
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 3 tbsp olive oil
• Croutons (cubed bread toasted in bacon fat)
• Salt, pepper

Method

1. Render lardons until crispy. Remove, reserve fat.
2. Croutons: Toast bread cubes in 1 tbsp bacon fat until golden.
3. Warm vinaigrette: Whisk shallot, vinegar, and mustard. Whisk in olive oil and 1 tbsp warm bacon fat.
4. Poach eggs (→ technique reference).
5. Assemble: Toss frisée with warm dressing (it wilts slightly — intentional). Plate. Top with lardons, croutons, and a poached egg. The runny yolk becomes part of the dressing when broken.

What You're Practicing

• Warm dressing technique — the heat gently wilts the frisée
• Poached eggs as a salad component
• The egg yolk as sauce — breaking it at the table is part of the experience