Chef John's Salad Lyonnaise
Description
Chef John's Salad Lyonnaise features mildly bitter frisee lettuce (curly endive) and bacon tossed in a shallot and Dijon vinaigrette and topped with a poached egg.
Ingredients
•
2 heads frisee lettuce
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1 tablespoon minced shallots
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1 tablespoon Dijon mustard
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sea salt and ground black pepper to taste
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1/4 cup sherry vinegar
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1/2 cup olive oil
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8 ounces thick-cut bacon, cut into 1/2-inch pieces
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4 large eggs
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1 pinch cayenne pepper, or to taste
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1 tablespoon chopped fresh chives
Directions
1
Remove and discard the root ends from each head of frisee lettuce. Chop leaves into 1-inch pieces and transfer to a large salad spinner. Fill with cold water, swish well to remove any dirt and sand, then drain and spin until completely dry. Keep in the refrigerator until ready to use.
2
Whisk shallots, Dijon, salt, pepper, and sherry vinegar together in a large bowl until well combined. Add oil slowly, a little at a time, and continue whisking until dressing is thick and emulsified; set aside.
3
Place bacon in a cold pan over medium heat; cook until crisp, 8 to 10 minutes.
4
While the bacon is cooking, fill a pot with water. Add a pinch of salt and a dash of white vinegar and bring to a simmer.
5
Place 1/4 of the chilled frisee in a mixing bowl. Add 1/4 of the cooked bacon (don't add too much bacon grease, but it's okay to have a little) along with a generous helping of the vinaigrette. Toss with tongs until frisee is thoroughly coated. Transfer to a salad plate or shallow bowl. Repeat to prep the remaining three salads.
6
Drop eggs, one at a time, into the simmering water and let cook, without touching, for 20 to 30 seconds. Nudge them gently with a spoon to make sure they're not stuck on the bottom and continue to cook until whites are set and yolks are runny, 2 to 3 minutes more. Lift each poached egg carefully with a slotted spoon, drain well, and place carefully on a salad, flipping so the yolk is facing down.
7
Sprinkle with cayenne, sea salt, and chives and serve.