Classic Salade Lyonnaise

Making the perfect poached egg (as well as photographing one) is above my pay grade, but it's really not necessary to enjoy this classic French bistro salad. The delicious pairing of flavors is reminiscent of the American BLT: lardons (Bacon), frisée (Lettuce) and croutons (Toasted). All are coated in a warm sherry dressing incorporating some of the bacon drippings, Dijon mustard, and a shallot. Topped with a creamy egg yolk, Salade Lyonnaise is a hearty lunch or first course for the cooler weather. 

My Paleo Marin Rating: 5 Persimmons*

Ingredients:

For the Croutons:

1/2 loaf white bread such as Pugliese, preferably 1 day old, crust removed, cut into 1/2 pieces 

(Note: For gluten free, use frozen baguettes such as Schar Glutenfree Baguettes)

1/4 cup unsalted butter

1/4 teaspoon kosher salt

For the Lardons:

2 extra thick slices bacon slices (about 1/2 pound), sliced crosswise into 1/4" strips

2 tablespoons olive oil

For the Vinaigrette:

1 shallot, finely chopped

2 - 4 tablespoons sherry vinegar 

1 tablespoon Dijon mustard

2 tablespoons bacon drippings (pour off excess and reserve for another use if necessary)

For the Poached Eggs: (Note: A fried egg could also work)

4 large eggs, room temperature, cracked into individual bowls

Salt

For the Frisée:

4 cups Frisée lettuce, washed, dried and separated

Directions:

For the Croutons:

Preheat the oven to 350º F. 

1. Melt the butter over low heat and toss with the bread cubes.

2. Toast the buttered bread cubes in the oven until they are light brown, about 5 - 10 minutes. Watch carefully. Turn over about 1/2 way through. Sprinkle with salt. Set aside.

For the Lardons:

1. Heat the olive oil in a large frying pan. Add the bacon bits and cook over medium low heat until browned. Do not over cook. Remove with a slotted spoon and set aside.

For the Vinaigrette:

1. Leave about 2 tablespoons of bacon drippings in the frying pan. Add the chopped shallot and cook for about 1 minute. Add the vinegar and mustard. When bubbling, turn off heat and leave in pan.

For the Poached Eggs:

1. In a dutch oven or other tall pan, add about 1" salted water. Bring to a boil. Lower heat and add 1 egg at a time. Cook gently for 2-4 minutes, spooning water over the egg as necessary to cook the top. Remove with a slotted spoon to a plate. Discard the extra white parts. Cook the remaining eggs.

To Assemble the Salad:

1. Place the prepared frisée in a large bowl. Reheat the vinaigrette in the frying pan and pour over the salad. Toss with your fingers until it coats all the leaves. Add the croutons and lardons and toss. Taste for vinegar, salt and pepper. Place on individual plates or a serving platter. Put an egg on each plate or scattered around the platter, leaving the yolk intact until eaten.

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Recipe adapted from NYT here and Rouxbe Cooking School here.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.