Salade Lyonnaise Recipe
"Whether Lyon ever was the gastronomic capital of France is debatable, but it sure has spawned some great dishes, including salade Lyonnaise, not the most simple salad ever made but one that approaches perfection in a way others do not The combination of bitter greens (traditionally frisée, though escarole, dandelion, and arugula all work beautifully), crisp bacon, barely cooked eggs and warm vinaigrette is really unbeatable...."
INGREDIENTS
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4
cups torn frisée or other strong-tasting greens, washed and dried
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2
tablespoons extra virgin olive oil
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About 1/2 pound good slab bacon or pancetta, cut into 1/2-inch cubes
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1
shallot, chopped, or 1 tablespoon chopped red onion
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2 to 4
tablespoons top-quality sherry vinegar
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1
tablespoon Dijon mustard
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Salt
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4
eggs
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Black pepper
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