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Lyonnaise Salad with Bacon, Croutons and a Poached Egg
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Source: https://recipheon.com/en/recipes/snacks/lyonnaise-salad-with-bacon-croutons-and-a-poached-egg
About this recipe
Lyonnaise salad combines crisp frisée, browned bacon, croutons and a poached egg. The slightly bitter leaves go well with the mustard vinaigrette, and the soft yolk coats the other ingredients once the egg is cut. Fry the croutons in the same skillet as the bacon, using the fat it leaves behind. Dry the leaves thoroughly and toss them with the dressing just before serving so they stay crisp. The eggs cook together in a wide saucepan, so you can serve four portions without a long wait. Allow about 40 minutes for preparation.
Ingredients
Salad and vinaigrette
200 g frisée leaves, weighed after trimming
120 g raw smoked pork belly bacon, without skin or bones
160 g wheat bread, including the crust
4 fresh eggs, size M, about 200 g without shells
40 ml olive oil: 20 ml for the croutons and 20 ml for the vinaigrette
55 ml white wine vinegar (6% acidity): 25 ml for the vinaigrette and 30 ml for poaching the eggs; discard the vinegar and water after poaching
15 g Dijon mustard
1 g salt for the vinaigrette
0.5 g ground black pepper for the vinaigrette
2 l water for poaching the eggs; discard the water after poaching
Steps
Rinse the frisée, dry it thoroughly in a salad spinner or with a kitchen towel, and tear the larger leaves into smaller pieces. Cut the bread into cubes about 2 cm across and the bacon into short batons about 1 cm thick. Crack each egg into a separate small bowl, keeping the yolk intact.
Combine the mustard with 25 ml vinegar, the salt and pepper in a small bowl. Gradually pour in 20 ml olive oil, stirring with a fork, until the dressing is uniform. Set it aside to dress the leaves just before serving.
Pour 2 l water into a wide saucepan about 22–24 cm in diameter and add the remaining 30 ml vinegar. Heat with the lid on while frying the bacon and croutons. When the water begins to boil, reduce the heat and keep it just below a boil, with an almost still surface; remove the lid before adding the eggs.
Put the bacon in a cold, wide skillet and set it over medium heat. Cook for about 8–10 minutes, stirring, until the fat has rendered and the pieces are thoroughly cooked, browned and crisp at the edges. Transfer them to a plate with a slotted spoon; leave the fat in the skillet for the croutons.
AI-generated Add the reserved 20 ml olive oil and the bread cubes to the fat in the skillet. Fry over medium heat for about 5–7 minutes, turning frequently, until the croutons are golden on several sides and crisp. Remove the skillet from the heat and leave the croutons until you assemble the salad.
Check that the water in the saucepan is hot but not bubbling. Hold the bowls close to the surface and promptly slide the eggs into the water, each in a different spot; do not create a whirlpool and do not stir. Cook over low heat for about 4–5 minutes, until the whites are fully set, with no translucent patches, while the yolks remain soft. If an egg white has not yet set, cook that egg a little longer. Lift out the eggs with a slotted spoon in the order you added them and briefly drain on paper towels.
AI-generated Briefly stir the reserved vinaigrette and gently toss it with the frisée in a large bowl. Divide the leaves among four plates and add the bacon and croutons. Make a small space in the center of each portion for an egg.
AI-generated Place one drained egg on each portion. Serve immediately; cut into the egg only once it is on the plate so the soft yolk mixes with the dressing and the croutons stay crisp. Discard the water and vinegar after poaching the eggs.
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