Rye Free Lyonnaise Salad

Total time35 min

Prep time15 min

Cook time20 min

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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
Oscar Mayer Naturally Hardwood Smoked Thick Cut Bacon Oscar Mayer Fully Cooked Thick Cut Bacon Slices Box - 2.52 Oz Wright Brand Applewood Thick Cut Bacon Smithfield Naturally Hickory Smoked Thick Cut Bacon - 16 Oz Boars Head Butcher Craft Thick Cut Bacon - 20 Oz
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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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