Salad: France – Lyon – Frisée à la Lyonnaise (Frisée with Warm Shallot Vinaigrette)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Total 55 min

Ingredients

- 8 oz (225 g) frisée lettuce (about 1 medium head), rinsed, spun dry, and torn into bite-sized pieces
- 6 oz (170 g) slab bacon or pancetta, cut into 1/4-inch (6 mm) lardons
- 4 large eggs, approx. 8 oz (225 g) total
- 4 oz (115 g) baguette, cut into 1/2-inch (1 cm) cubes
- 1 large shallot, minced, about 2 tbsp (20 g)
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp (5 ml) Dijon mustard
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tbsp (15 ml) unsalted butter (optional, for croutons)
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper, plus more to taste
- 1 tbsp (15 ml) reserved rendered bacon fat (from cooking lardons) or additional olive oil

Instructions

1. Prepare lardons: In a medium skillet over medium heat, add the bacon lardons and cook, stirring occasionally, until crisp and browned, about 8–10 minutes. Use a slotted spoon to transfer lardons to a paper-towel-lined plate; reserve 1 tbsp (15 ml) rendered bacon fat in the skillet and discard any excess fat.
2. Make croutons: Increase heat to medium-high, add the baguette cubes to the skillet with reserved fat and 1 tbsp (15 ml) butter if using, and sauté until golden and crisp, about 4–6 minutes. Transfer croutons to a plate.
3. Warm vinaigrette base: Reduce heat to low. Add the minced shallot to the skillet and cook briefly in the warm fat until softened, about 30–45 seconds (do not brown). Carefully pour in the red wine vinegar to deglaze the pan, scraping up any browned bits; let vinegar reduce for 30 seconds.
4. Finish vinaigrette: Remove skillet from heat. Whisk in the Dijon mustard and extra-virgin olive oil until emulsified. Season with 1/2 tsp (2.5 g) kosher salt and 1/4 tsp (1 g) freshly ground black pepper; taste and adjust seasoning.
5. Poach eggs: While making the vinaigrette, bring a shallow saucepan of water (about 3 inches/7.5 cm deep) with a splash of vinegar to a gentle simmer. Create a gentle whirlpool and slip in each egg, poaching 3–4 minutes for a runny yolk or 5 minutes for slightly firmer yolks. Remove eggs with a slotted spoon and drain on paper towels.
6. Assemble salad: Place the torn frisée in a large bowl. Pour the warm shallot vinaigrette over the frisée and toss gently to coat so the heat wilts the leaves slightly.
7. Finish and serve: Divide dressed frisée among 4 plates or a single serving platter. Scatter warm lardons and sautéed croutons over the salad. Top each portion with a poached egg, season with additional salt and pepper to taste, and serve immediately.