Salade Lyonnaise

Ingredients

• 2 large heads frisée lettuce, torn into bite-sized pieces
• 8 oz thick-cut bacon or pancetta, cut into 1/2-inch lardons
• 4 large eggs, very fresh
• 2 tbsp white wine vinegar, plus more for poaching
• 1 tbsp Dijon mustard
• 1/4 cup extra virgin olive oil
• 2 shallots, thinly sliced
• 2 cloves garlic, minced
• 4 slices rustic bread, cut into 1-inch cubes
• 2 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly ground black pepper
• Fleur de sel or flaky sea salt, to taste

Instructions

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. 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. 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. 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. 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. 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.