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Salad Lyonnaise

Makes 3 or 4 servings

Notes: If side bacon is not available, cut sliced bacon crosswise inot 1/4-inch pieces.

 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
Step 1

Tear frisée into bite-size pieces and place in a wide salad bowl.

Step 2

Tear bread into 1/2-inch chunks and scatter over the greens.

Step 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

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

Quickly discard all but 2 tablespoons fat from pan. Turn heat to high, add vinegar and mustard, and whisk until mixture boils.

Step 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.

Nutrition Facts

Servings Makes 3 or 4 servings

Amount Per Serving
Calories 483Calories from Fat 73
% Daily Value *
Total Fat 39g60%

Saturated Fat 14g70%
Cholesterol 251mg84%
Sodium 727mg31%
Total Carbohydrate 18g6%

Dietary Fiber 2g8%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.