This salad comes from Lyon, also known as the capital of French gastronomy, because so many great chefs started there. But there’s nothing to be scared of with this recipe. It’s really easy, and relies on the first commandment of French cuisine: great fresh produce.
Hands-on: 15 minutesTotal: 15 minutes
- ½ lb. bacon, cut in ½"-wide slices
- 1 medium shallot, peeled and diced
- 2 Tbsp. white vinegar
- 4 eggs
- 4 cups curly endive lettuce (frisée)
- 1 tsp. ground black pepper
- Heat a nonstick skillet over medium heat. Add the lardons (sticks of bacon) and the diced shallot. Stir them well and cook slowly for around 7 minutes.
- Fill a medium saucepan with water, add the white vinegar, and bring to a boil over high heat. Poach your eggs in the boiling water: Break them one by one into the water and nudge each immediately in a round shape with a tablespoon. Reduce the heat to low and cook for 3 minutes.
- In a large salad bowl, put the curly lettuce, then the bacon and the caramelized shallot, along with the warm bacon fat that is still in the skillet. Toss the salad, add salt and pepper, and toss again.
- Top the salad with the poached eggs and serve.