Salade Lyonnaise (Warm Frisée Salad with Bacon and Poached Egg)

• 200 g Curly endive
• 120 g Crusty white bread, preferably day-old
• 150 g Bacon
• 1 small Shallot
• 2 tsp Dijon mustard
• 2 tbsp Red wine vinegar
• 3 tbsp Olive oil
• ½ tsp Black pepper
• 2 Egg

1. Trim the curly endive, separate the leaves, then wash and dry well. Cut the crusty white bread into bite-size cubes. Cut the bacon into lardons and finely chop the shallot.
2. Bring a saucepan of water to a gentle simmer. Crack the eggs into two small cups. Keep the water at a bare simmer while you cook the rest of the salad.
3. Heat 1 tbsp of the olive oil in a large frying pan over medium heat. Add the bread cubes and cook for 4 to 6 minutes, turning often, until golden and crisp. Tip into a mixing bowl.
4. In the same pan, add the bacon and cook over medium heat for 5 to 7 minutes until crisp and the fat has rendered. Add the shallot and cook for 1 minute until softened. Remove the pan from the heat.
5. Whisk the Dijon mustard, red wine vinegar, remaining 2 tbsp olive oil, and black pepper in the mixing bowl. Add the curly endive and croutons, then toss to coat. Add the warm bacon and shallot (and any pan juices) and toss again so the leaves just start to wilt.
6. Create a gentle whirlpool in the simmering water and slide in the eggs, one at a time. Poach for 3 minutes for a runny yolk, or 4 minutes for slightly firmer. Lift out and drain briefly.
7. Divide the salad between two plates and top each with a poached egg. Serve straight away while warm.

Made this recipe? Rate it — a comment is optional.