Frisee Salad Lyonnaise-Style
- 4 ounces good bacon, cut into strips 1/4 inch thick and 1 inch long
- 2 tablespoons extra virgin olive oil
- 2 ounces good bread (1 or 2 slices), cut into 1/2-inch cubes
- 1 tablespoon any white vinegar
- 4 eggs
- 2 heads frisee or other lettuce, or a mixture (about 8 ounces total)
- 2 tablespoons minced shallots
- 1/4 cup sherry vinegar
- 2 tablespoons hazelnut or walnut oil
- 2 tablespoons grapeseed or canola oil
- Salt and freshly ground black pepper to taste
- Cook the bacon in a dry skillet over medium-high heat, stirring occasionally, until crisp, 5 to 10 minutes.
- Set aside.
- Place the olive oil in a small skillet and turn the heat to medium.
- Cook the bread cubes, turning occasionally, until crisp and brown on all sides, 5 to 10 minutes.
- Set aside.
- Bring a medium pot of water to a boil, turn the heat to medium-low (the water should be bubbling, but just barely), and add the white vinegar.
- One by one, crack the eggs and slip them into the water (its easier if you break each one into a small bowl or cup first, then use that to transfer the egg into the water).
- Cook for about 4 minutes, just until the whites are set.
- Use a slotted spoon to transfer the eggs to a cloth towel.
- To make them look nicer, trim the wisps of egg white with scissors.
- (The eggs can be poached an hour or two in advance; rewarm in simmering water for a minute before serving.
- They are not quite as fragile as they look.)
- Trim, wash, and dry the lettuce.
- Whisk together the remaining ingredients.
- (The dressing can be prepared in advance and allowed to sit, covered and refrigerated, overnight.
- Whisk again before serving.)
- Dress the lettuce and toss it with the bacon and croutons; season again if necessary.
- Place a portion of the salad in each of four bowls, top with a poached egg, and serve.
bacon, extra virgin olive oil, bread, white vinegar, eggs, shallots, sherry vinegar, hazelnut, grapeseed, salt
Taken from www.cookstr.com/recipes/frisee-salad-lyonnaise-style (may not work)