Emulsifier Free Lyonnaise Salad
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Learn more →Ingredients
4 servings
- 1 large head frisée (about 8 oz), torn into bite-sized pieces
- 6 oz thick-cut bacon, cut into ½-inch lardons
- 3 tbsp shallot, finely minced
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tbsp olive oil
- salt and pepper, to taste
For the croutons
- 4 thick slices crusty bread (about 1 inch), cut into ¾-inch cubes
- 1 tbsp olive oil
- ¼ tsp salt
For the poached eggs
- 4 large eggs
- 1 tbsp white wine vinegar
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the bread cubes with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 10–12 minutes, turning once halfway through, until deep golden and crisp. Set aside.
- 2
Cook the bacon lardons in a large skillet over medium heat, stirring occasionally, for 7–9 minutes until the fat has rendered and the lardons are browned and crisp at the edges. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate, leaving the rendered fat in the skillet.
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