Salade Lyonnaise
Serves 8
Ingredients
12 cups torn frisée, radicchio or escarole or other sturdy greens, washed and dried
1/2 pound slab bacon, cut into ½-inch cubes
3 tablespoons extra virgin olive oil
2 shallots, chopped
3 tablespoons sherry vinegar
1 1/2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
Salt and freshly ground black pepper
8 large eggs
Instructions
Put frisée or other greens in large salad bowl and set aside on the refrigerator.
Place one tablespoon of the olive oil in a frying pan and add the bacon cubes. Cook over medium to medium high heat until golden and crispy, about 10 minutes. Remove the bacon and set aside.
Remove all but 2 tablespoons of the bacon fat from the pan. Add the remaining olive oil and shallots and cook, stirring occasionally until softened, a minute or two. Add 3 tablespoons of the sherry vinegar and mustard to the skillet and whisk well to combine. Immediately turn off heat. Season as needed with salt and pepper.
Meanwhile, over high heat, bring 3-inches of salted water to a boil in a saucepan. Add the apple cider vinegar. Reduce the heat until it is barely bubbling and with a large slotted metal spoon, swirl the water around the outside of the pan so that the water in the center is almost still. One at a time, break one egg into a shallow bowl and then slip the egg into the bubbling water. Set a timer for 3 to 4 minutes and simmer the eggs just until the white is set and the yolk has filmed over. Remove each egg with the slotted spoon and drain briefly on paper towel. *You can also soft-boil the eggs in advance and warm them in boiling water just before serving.
Add the bacon to the mustard dressing and if desired, very gently reheat until warm.
Toss carefully. Divide between 8 serving plates. Top each portion with an egg and season the egg with salt and pepper. Serve immediately.
