Recipe: Salade Lyonnaise (Frisee Salad with Bacon and Poached Egg)

SALADE LYONNAISE
(FRISEE SALAD WITH BACON AND POACHED EGG)

3 or 4 slices thick-cut bacon (or 4 oz slab bacon or Canadian bacon, rind removed)
1 cup 1/2-inch-diced stale bread
FOR THE VINAIGRETTE:
2 Tbsp red wine vinegar
1 Tbsp cider vinegar
1/2 tsp Dijon mustard
salt (to taste)
1/2 cup soybean, peanut or canola oil
FOR THE SALAD:
2 small head frisee (curly endive) torn into bite-size pieces
4 eggs
minced fresh parsley (for garnish)

TO PREPARE THE CROUTONS:
Cut bacon into 1/4-inch slices or cubes. In a skillet over medium heat, fry the bacon for 4 to 5 minutes or until it begins to give off some fat.

Add the diced bread and cook, stirring occasionally, until the croutons and bacon are evenly browned and crisp.

To make the vinaigrette:
Whisk the vinegars, mustard and salt together. Gradually whisk in the oil in a very thin stream to make a thick dressing.

TO PREPARE THE SALAD:
Toss the frisee with the vinaigrette and half the bacon and croutons. Sprinkle the rest of the bacon and croutons on top.

In a large saute pan or skillet, bring 2 inches water to a simmer. Stir in the vinegar. One at a time, break each egg into a sauce and slip it into the simmering water. Poach the eggs for 4 minutes.

Divide the salad among 4 plates. Using a slotted spoon, remove each egg from the water and place it on top of a salad. Garnish the whites of the egg with parsley and serve immediately.

Makes 4 servings
Source: Swinging French Jazz: Favorite Parisian Bistro Recipes by Sharon O'Connor