Salad Lyonnaise

  • 4 strips bacon
  • 2 slices French or Italian bread and a little butter to make buttered croutons
  • 2 poached eggs
  • 2 handfuls of fresh frisee lettuce, torn into bite sized pieces
  • 2 teaspoons chopped shallots
  • 2 T. olive oil
  • 2 T. wine vinegar
  • 1 tsp. Dijon mustard
  • Salt and pepper to taste

Cook the bacon on medium heat until done, about 5 minutes. Remove from the heat, let it drain of excess fat on a paper towel. Once it's cool, chop.

Cut the French or Italian bread into cubes. Toast the bread on medium high heat in a small saucepan with a teaspoon or two of melted butter. Do not stir bread unless to turn to a different side once one side is toasted.

Poach the eggs your favorite way and set aside.

Layer the frisée, bacon, shallots, and croutons on a salad plate. In a small jar, mix the olive oil, vinegar, mustard, salt and pepper. Pour dressing over salad. Top with the poached egg.

  • Yields: 2 servings
  • Preparation Time: 20 mintutes
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