Salade Lyonnaise

Ingredients

Instructions

1. 1

   Bring a small saucepan of water to a gentle simmer for the eggs. While it heats, wash and thoroughly dry the frisée, separate it into bite-size leaves, finely chop the shallot, and roughly chop the parsley. Divide the frisée between 2 plates or wide bowls.

2. 2

   Set a frying pan over medium heat and cook the lardons for 4-5 minutes, stirring, until their fat renders and they are lightly crisp at the edges. Do not let them burn; you want browned, still-supple pieces and about 1 tablespoon of rendered fat left in the pan.

3. 3

   Lower the heat. Add the chopped shallot to the pan with the lardons and cook for 30-60 seconds just until softened. Whisk in the Dijon mustard, red wine vinegar, olive oil, black pepper, and salt. Stir for 15-20 seconds until the vinaigrette looks glossy and lightly emulsified. Taste and adjust salt only if needed, as the lardons are already salty.

4. 4

   Poach the eggs in the gently simmering water for 3 minutes for runny yolks. Lift them out carefully with a slotted spoon and briefly drain on a clean towel or paper towel. The whites should be just set and the yolks soft.

5. 5

   Spoon the warm lardon vinaigrette over the frisée so the leaves soften slightly but keep their crunch. Top each salad with a poached egg and scatter over the parsley. Serve immediately so the egg yolk can enrich the dressing when broken.

Nutrition per serving

Notes

• •Dry frisée very well so the warm vinaigrette coats the leaves instead of sliding off.
• •If poaching feels stressful, crack each egg into a small cup first so you can slide it neatly into the water.
• •For an even more classic bistro touch, add a small handful of toasted croutons, though this will no longer be low-carb.
• •Use a wide pan for the lardons so they brown rather than steam.

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