Salad Lyonnaise
Notes: If side bacon is not available, cut sliced bacon crosswise inot 1/4-inch pieces.
How to Make It
Step 1
1
Tear frisée into bite-size pieces and place in a wide salad bowl.
Step 2
2
Tear bread into 1/2-inch chunks and scatter over the greens.
Step 3
3
Put bacon in a 10- to 12-inch nonstick frying pan over medium heat and stir often until browned and crisp, 10 to 12 minutes. With a slotted spoon, transfer to towels to drain.
Step 4
4
Break eggs into drippings in pan, and when whites are firm on the bottom, slide a spatula under each egg and, if desired, carefully turn over. Cook until whites are no longer clear, about 1 minute total. With spatula, transfer eggs to a plate (place side by side); keep warm.
Step 5
5
Quickly discard all but 2 tablespoons fat from pan. Turn heat to high, add vinegar and mustard, and whisk until mixture boils.
Step 6
6
Pour hot dressing over frisee and bread, add bacon, and mix. Spoon into wide bowls and top each serving with a hot egg. Season to taste with salt and pepper.
Ingredients
8 cups (8 oz.) frisée or tender inner curly endive leaves, rinsed and crisped
About 1/4 pound French bread, sliced and toasted
1/2 pound side bacon, cut into 1/4-inch dice
3 to 4 large eggs
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
Salt and pepper
Directions
Step 1
1
Tear frisée into bite-size pieces and place in a wide salad bowl.
Step 2
2
Tear bread into 1/2-inch chunks and scatter over the greens.
Step 3
3
Put bacon in a 10- to 12-inch nonstick frying pan over medium heat and stir often until browned and crisp, 10 to 12 minutes. With a slotted spoon, transfer to towels to drain.
Step 4
4
Break eggs into drippings in pan, and when whites are firm on the bottom, slide a spatula under each egg and, if desired, carefully turn over. Cook until whites are no longer clear, about 1 minute total. With spatula, transfer eggs to a plate (place side by side); keep warm.
Step 5
5
Quickly discard all but 2 tablespoons fat from pan. Turn heat to high, add vinegar and mustard, and whisk until mixture boils.
Step 6
6
Pour hot dressing over frisee and bread, add bacon, and mix. Spoon into wide bowls and top each serving with a hot egg. Season to taste with salt and pepper.
Search All of Sunset's Recipes
The Latest
Take a Tour of the Dreamiest California Take on a French Kitchen Garden
