Recipe

Salad Lyonnaise Recipe

Add Step-by-Step Photos	Laika / All my dishes 1 year, 4 months ago I like to think of this as dressed up bacon and eggs. It makes a very satisfying dinner or brunch, especially when paired with the truffled home fries I have posted. Prep:5m Cook:10m Servings:2	Laika
	easy filling

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Ingredients

1 head frisee, washed and dried

4-5 strips of good bacon, ideally thick cut

2 eggs

5 inch chunk baguette or other crusty bread, cut into chunks

2 tbs. olive oil or butter

1 clove garlic, pressed

For the dressing:

2 tbs. sherry or white wine vinegar

1 tbs. finely chopped shallots

pinch of salt

2 tbs. olive oil

2 tbs. walnut or hazelnut oil

black pepper to taste

Directions

Fry the bacon over medium-high heat until crisp. When it's cool enough to handle, chop or crumble into bite sized pieces. Set aside.

Place olive oil or butter in a small skillet and add the garlic. Heat over a medium flame. As soon as the garlic starts to sizzle, add the bread cubes and toss to coat. Toast until crispy and brown and set aside.

Whisk together the ingredients for the dressing. Toss with the frisee and divide between two plates.

Poach the eggs in gently simmering water for about 4 minutes and then remove with a slotted spoon.

Top each serving of frisee with crumbled bacon, croutons, and poached egg. Sprinkle with a tiny bit of salt, grind over a generous amount of black pepper, and serve.

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