first a) not all of my recipes are going to rub in the fact i just went to france and b) this one is basically a way of me saying how much i love poached eggs on salads and why oh why haven’t i thought of it before my unforgettable meal in lyon.
the traditional lyonnaise salad is the simple combination of frisee salad, thick-cut bacon (like, enough to discount any nutritional value that may exist in the salad whatsoever), a poached egg and croutons with dijon dressing. i even made a version with ham, baby spinach leaves, and carrots and olives because why not but the poached egg on top still made it a homerun. delicious salad ftw!
recipe #10: salad lyonnaise
soundtrack: buke and gass’s tiny desk concert for NPR, who delivered one of the best shows i saw in 2010. (key learning: gass ryhmes with mace.)
2 cups frisee salad
2 strips thick-cut bacon
1 slice buttered bread for croutons
1 poached egg
1 tablespoon each dijon mustard, white vinegar and olive oil
the plan: first, cook the bacon in a skillet over medium heat until it reaches your desired crispiness. remove and let cool to room temperature, then chop into thick pieces. next, cube the buttered slice of bread and toast in the skillet until golden brown and let cool. finally, it’s poaching time. there are really fun tools like this guy you can use. or, just break an egg into a small bowl then dump into simmering water (not boiling) and cook for about 2-3 minutes, then remove with a slotted metal spoon.
mix the dijon, vinegar and olive oil together in a medium bowl (you can adjust measurements to your own taste). then toss frisee, bacon and croutons in the bowl with dressing, plate and plop the egg on top. i also add handsome amounts of cracked black pepper and salt before breaking into the yolk and devouring the salad in all its golden glory. enjoy!