Salade Lyonnaise
This is a bistro staple that treats a salad as a substantial meal. The success of the dish rests entirely on the timing of your egg and the quality of your greens.
Watch the temperature of the fat.
The vinaigrette is made directly in the pan using the rendered bacon fat. If the pan is too hot when you add the vinegar, it will splatter aggressively; if it is too cold, the emulsion will break.
- large heavy-bottomed skillet
- small saucepan for poaching eggs
- tongs
- whisk
What goes in.
- 1 large headfrisée, cleaned and torn into bite-sized pieces
- 4 ozthick-cut slab bacon, cut into 1/2-inch lardons
- 2large eggs
- 1 tbspDijon mustard
- 2 tbspsherry vinegar
- 1 clovegarlic, minced
- to tasteblack pepper
The Pan Vinaigrette
After removing the bacon, keep the fat in the pan. Deglazing with vinegar and whisking in the mustard while the pan is off the heat creates a warm, thick dressing that clings to the curly frisée.
The method.
Render the bacon
Place bacon in a cold skillet and bring to medium heat. Cook until the fat has rendered out and the edges are crisp, about 8 minutes. Remove bacon with a slotted spoon.
Prepare the poaching water
Bring an inch of water and a splash of vinegar to a bare simmer in a small saucepan. Do not let it reach a rolling boil.
Whisk the dressing
Remove the skillet from heat. Whisk the mustard, garlic, and vinegar into the hot bacon fat until smooth and thickened.
Poach the eggs
Crack eggs into the simmering water. Cook for 3 minutes until the whites are set but the yolk remains completely liquid. Remove with a slotted spoon and drain on paper towels.
Assemble
Toss the frisée in the skillet with the warm dressing until lightly wilted. Divide onto plates, top with bacon lardons and the poached egg. Season with fresh pepper.
When it doesn't go to plan.
Use only the yellow and pale green inner leaves of the frisée; the darker outer leaves are too bitter.
If your frisée feels limp, soak it in ice water for ten minutes and spin it dry before starting.
Add a tiny pinch of salt to the poaching water, but save the main seasoning for the final assembly to avoid toughening the eggs.
The ones that keep coming up.
Can I use curly endive instead of frisée?
Frisée is a type of curly endive, so yes. Just ensure it is tender; if the leaves are thick and tough, they won't wilt correctly.
The dressing separated. What happened?
The pan was likely too cool when you added the vinegar. Place the pan back on very low heat for ten seconds and whisk vigorously to bring it back together.
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