This salad is deliciously different from others. The warm bacon-shallot dressing gives its unique taste along with the poached egg & crispy bacon
prep time10 Min
cook time10 Min
frisée lettuce aka curly endive or chicory, torn, washed and dried
bacon or pancetta, cut into 1/2-inch pieces
shallots, finely chopped
clove garlic, pressed
white vinegar, for boiling water
ground himalayan sea salt
freshly ground black pepper, to taste (i always use mixed peppercorns)
free-run eggs, poached
smoked paprika, for garnish
chopped chives, for garnish
crostini, for serving
How To Make
In a cold saucepan, add bacon and turn the heat to medium; cook until crispy, about 8 to 10 minutes. Turn off the heat and remove with a slotted spoon to a plate lined with paper towels; set aside.
Add shallots and garlic; sauté for 30 seconds. Drain bacon fat and shallot/garlic mixture into a fine sieve sitting over a measuring cup. Transfer the shallot-garlic mix to a bowl and set aside to cool off a little.
In a medium pot, add water and bring to a boil; add white vinegar.
Meanwhile in a salad bowl, add frisée lettuce and bacon pieces; toss to combine.
Make vinaigrette; add sherry vinegar and Dijon mustard to the shallot-garlic mixture; whisk until combined. Slowly emulsify extra virgin olive oil and 1 tbsp. bacon fat by pouring it in a little at a time – if you go too fast, it will separate; season with salt and pepper.
Pour in half of the dressing over the salad mixture and toss to mix. Add more dressing if desired; spoon salad in serving bowls and set aside.
Reduce water to medium and stir it to create a vortex (prevents white from spreading out). Crack each egg into individual ramekin and carefully drop each egg into water. Poach 2 at a time for 2 to 2 ½ minutes.
Using a slotted spoon, remove eggs and place on top of the frisée. Sprinkle on smoked paprika and chopped chives. Serve immediately with a few crostini. Serves 2
To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=--7j7tQhXds
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