This is a traditional salad from Lyon, close to my home in France. The last time I ate it here in the U.S. was at Bouchon in the Napa Valley, I remember it well. Frisée is pretty sturdy and can be dressed up to 30 minutes ahead, making it great for a gathering.

Salad Lyonnaise

Category

Category name

Serves

4

Ingredients

  • 4 large eggs
  • ½ baguette, cut into 1-inch cubes
  • 3 tablespoons extra virgin olive oil
  • 8 ounces pancetta, cut into 1-inch pieces
  • 8 cups frisée or curly endive, base removed and cut into 2-inch lengths
  • 1 tablespoon red wine vinegar

Method

  1. Preheat the oven to 400°F. Line a small baking sheet with aluminum foil.
  2. For the mollet eggs. Bring a small saucepan of water to a boil. Fill a bowl with ice water. Prick the rounded end of each egg with a pushpin or thumbtack. Lower the heat so the water is barely boiling. Lower the eggs into the water and cook the eggs with the water still barely boiling 7 minutes. As soon as they are ready. Crack the shells a bit, and add ice water to the pan. When the eggs are cold, peel them, preferably under running water.
  3. While the eggs are cooking, drop the pancetta into the simmering water and blanch for 1 to 2 minutes.
  4. For the croutons, cut the baguette into 1-inch cubes. Spread on the lined baking sheet and drizzle with 2 tablespoons of olive oil, tossing them to coat. Bake until golden and crispy, about 15 minutes.
  5. For the dressing. In a small bowl, whisk together the garlic, salt, pepper, mustard and vinegar, then while whisking continuously, add the oil. Set aside.
  6. Heat 1 tablespoon oil in a medium sauté pan, over medium heat. Add the blanched pancetta and cook stirring until golden and crispy, about 4 minutes. Whisk the rendered fat into the dressing.
  7. Trim and discard the base from the frisée. Cut into 2-inch pieces, put in a large bowl. Toss with the dressing. Divide the salad between 4 plates and top with the bacon lardons, croutons and an egg cut in half.

Dressing

Ingredients

  • 3 cloves garlic, minced
  • Fine sea salt
  • Freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1 ½ tablespoons red wine vinegar
  • 3 to 4 tablespoons extra virgin olive oil

Method