Salade Lyonnaise

Instructions

1. 1

   Wash and thoroughly dry the frisée lettuce, removing any tough outer leaves. Place in a large salad bowl and set aside at room temperature.

2. 2

   In a large skillet over medium heat, cook the lardons for 8-10 minutes, stirring occasionally, until crispy and golden brown. Transfer to a paper towel-lined plate, reserving 3 tablespoons of rendered fat in the pan.

3. 3

   Add butter to the bacon fat and toss in the bread cubes. Cook over medium heat for 4-5 minutes, turning frequently, until golden and crispy. Add the garlic and thyme during the last minute. Transfer croutons to paper towels and season with salt.

4. 4

   For the warm vinaigrette, add the shallots to the same skillet and cook for 2 minutes until softened. Remove from heat and whisk in the white wine vinegar, Dijon mustard, and olive oil. Season with pepper.

5. 5

   Bring a wide saucepan of water to a gentle simmer. Add a splash of white wine vinegar. Create a gentle whirlpool and carefully crack each egg into the water. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.

6. 6

   Pour the warm vinaigrette over the frisée and toss gently to lightly wilt the greens. Divide among four plates, top with lardons and croutons, and place a poached egg on each salad. Season with fleur de sel and black pepper. Serve immediately.