Nickel Allergy Friendly Salade Lyonnaise

Total time35 min

Prep time15 min

Cook time20 min

Nickel Allergy Friendly Salade Lyonnaise

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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 lardons (¼-inch strips)
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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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