Frisee Salad Lyonnaise-Style
Everything here can be done in advance—even the poached eggs, which only need to be reheated at the last moment. Don’t be intimidated by the idea of poaching eggs; you’re just boiling them without their shells. The fresher the eggs. the better they will hold together. This is a classic lunch dish in Lyon, and a very filling one. Serve it at home for lunch, brunch, or even dinner.
Figure 2 ounces of frisée per person, about half a small head.
Frisée is tastier and less bitter when pale yellow than when dark green.
To clean frisée, cut out the core with a paring knife, then separate the leaves, wash, and spin dry.
Cooking Time30 min
Cooking Time - Text30
Cooking Methodpan-frying, poaching
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationmain course
Mealbrunch, dinner, lunch
Taste and Texturecrunchy, sharp
Type of Dishmain course salad, salad
- 4 ounces good bacon, cut into strips ¼ inch thick and 1 inch long
- 2 tablespoons extra virgin olive oil
- 2 ounces good bread (1 or 2 slices), cut into ½-inch cubes
- 1 tablespoon any white vinegar
- 4 eggs
- 2 heads frisée or other lettuce, or a mixture (about 8 ounces total)
- 2 tablespoons minced shallots
- ¼ 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 (it’s 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.
2000 Jean-Georges Vongerichten and Mark Bittman