Salade Lyonnaise

Instructions

1. Step 1

   Prepare the frisée and place it in a large mixing bowl.

   Ingredients used: 300.0 gr Frisée

   Cookware: cutting board, kitchen knife, Large Mixing Bowl

2. Step 2

   Whisk the shallot, Dijon mustard, red wine vinegar, olive oil, salt, and black pepper into a smooth vinaigrette.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 15.0 gr Dijon Mustard, 4.0 gr Fine Salt, 60.0 ml Olive Oil, 45.0 ml Red Wine Vinegar, 40.0 gr Shallot

   Cookware: Small Mixing Bowl, whisk

3. Step 3

   Cook the bacon in a large skillet over medium heat until browned and crisp. Transfer it to a plate with a slotted spoon, leaving the rendered fat in the skillet.

   Timer: 8 min (fixed)

   Ingredients used: 200.0 gr Bacon

   Cookware: large skillet, slotted spoon

4. Step 4

   Add the bread to the skillet and cook over medium heat, turning frequently, until crisp and golden.

   Timer: 5 min (fixed)

   Ingredients used: 160.0 gr Country Bread

   Cookware: large skillet

5. Step 5

   Fill a medium saucepan with about 8 cm of water, add the white vinegar, and bring it to a gentle simmer over medium heat.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml White Vinegar

   Cookware: medium saucepan

6. Step 6

   Crack each egg into a small bowl, slide it into the simmering water, and poach until the whites are set but the yolks remain soft. Lift out with a slotted spoon and drain.

   Timer: 4 min (fixed)

   Ingredients used: 4.0 piece Egg

   Cookware: medium saucepan, slotted spoon, Small Mixing Bowl

7. Step 7

   Add the warm bacon, toasted bread, and vinaigrette to the prepared frisée and toss gently. Divide among four plates, top each portion with a poached egg, and serve immediately.

   Timer: 2 min (fixed)

   Cookware: Large Mixing Bowl