After making the corned beef hash frittata with the poached egg on the top and having the egg come out nicely, I thought it would be good to have a salad with poached eggs. Bacon was an obvious choice to include with the eggs.
As I often do when making a new salad, I then went online for further ideas. Of course my idea was hardly original. In fact, this salad was famous and named for the city of Lyon, France. The recipes called for bacon or pork lardons, poached eggs, frisee, and a vinaigrette made with the warm bacon fat. Some recipes included croutons while others showed slices of toasted bread on the side. I decided to be sinful and grill the bread in butter like a grilled cheese sandwich.
A note on the base for the salad. Frisee seemed to be called for most often. Some mentioned using curly endive because they couldn’t find frisee. And yet other recipes just said to use curly endive. In looking around, I found curly endive. But then I did a little research online to find out what the difference was between frisee and curly endive. The answer: none. Frisee is another name for curly endive. Also, the more yellow leaves at the center are milder and more tender.
This was a fantastic salad, thanks to what I learned doing the research online. I am adding it to my list of the great salads along with Caesar salad and salade Nicoise.
Poached egg and bacon salad – Salade Lyonnaise
3 slices bacon cut into 3/4-inch to 1-inch pieces
1 tablespoon vinegar for poaching eggs
frisee or curly endive
2 slices French bread
1–2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon finely chopped shallot
1/2 tablespoon Dijon mustard
fresh ground pepper
Tear the frisee or curly endive into bite-sized pieces and have ready on the plate for the final assembly.
Cook the bacon. Remove from the pan and drain on a paper towel. Leave the bacon fat in the pan.
For poaching the eggs, heat water about 1–1/2 inches deep in a nonstick pan to a low simmer, about 190 degrees F, adding 1 tablespoon vinegar. Break each egg into a separate custard cup. Place the eggs in the water by tilting the cup, lowering it into the water, and letting the egg slide out. Cook for 4–1/2 minutes. Remove the eggs with a slotted spoon. Place on a towel and trim off any white around the edges with the spoon.
While poaching the eggs, melt butter in a pan and grill the slices of bread until golden, as you would in making a grilled cheese sandwich. Keep warm in the oven.
For the dressing, add olive oil to the pan to total about 3 tablespoons with the bacon fat (judge by eye). Heat and cook the shallots for several minutes. Combine the red wine vinegar, mustard, and pepper in a small bowl. Slowly pour the bacon fat, olive oil, and shallots into the bowl, whisking to combine. Spoon as much of the dressing as desired onto the salad and toss to coat all over. Top with the eggs and the bacon, with the toasted bread on the side.