Salade Lyonnaise
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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 lardons (¼-inch strips)
- 3 tbsp extra-virgin olive oil
- 4 thick slices rustic bread (about 4 oz), cut into ¾-inch cubes
- 1 small shallot, finely minced
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tbsp white wine vinegar
- 4 large eggs
- salt and pepper, to taste
Instructions
- 1
Preheat the oven to 375°F (190°C). Toss the bread cubes with 2 tablespoons of the olive oil and a pinch of salt on a baking sheet, spreading them in a single layer. Bake for 10–12 minutes, turning once halfway through, until golden and crisp on the outside with a slightly chewy center. 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 plate, leaving the rendered fat in the skillet.
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