Salad Lyonnaise
This classic salad is a standard in most French bistros and is always made with frisée or curly endive, although another type of lettuce could be substituted. If made with frisée, the greens can be tossed with the dressing up to 30 minutes before serving. Wait until ready to serve to add the lardons, croutons, and eggs.
Serves 4
Ingredients
- 4 eggs
- Half baguette
- Extra virgin olive oil
- 7 ounces lean pancetta (unsmoked bacon) cut into ¾-inch pieces (lardons)
- 1 head frisée or curly endive, cut into 2 to 3-inch pieces (about 8 cups)
Dressing
- 3 small cloves of garlic
- 1 tablespoon Dijon mustard
- 1½ tablespoon red wine vinegar
- ¼ cup olive oil
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
Method
- Preheat the oven to 400°F.
- Fill a medium bowl with ice water. Bring a saucepan of water to a boil.
- Using a thumb tack, prick a hole in the bottom of each of the eggs. Lower the eggs into the boiling water, bring back to a light boil and boil gently for 7 minutes to make mollet eggs. Drain and cool in the ice water. Tap the shells with a spoon. Once cool, peel under water and set aside.
- Line a small baking pan with aluminum foil. Cut the bread into 1-inch cubes or croutons, drizzle with 2 tablespoons of oil, toss and bake until golden brown, 10 to 12 minutes.
- In a small saucepan with boiling water (or in the pan with the eggs if they are still cooking), blanch the pancetta for about 1 minute. Drain and sauté in a small skillet over medium heat till well golden-brown and crisp, about 8 minutes.
- For the dressing, mix the chopped garlic, mustard, vinegar, olive oil, salt, pepper, you can also add any fat from the pancetta.
- Toss the frisée with the dressing and divide among 4 plates. To serve, top the salad with one egg halved, the lardons and the croutons.