Authentic Salade Lyonnaise

Ingredients

Salt

1/2 teaspoon or to taste

Black pepper

1/4 teaspoon or to taste

Olive oil

1/4 cup

Dijon mustard

1 tablespoon

Red wine vinegar

2 tablespoons

Large eggs

4

Stale bread

2 cups, cubed

Bacon

4 strips

Frisée lettuce

1 head, washed and torn into bite-sized pieces

Instructions

1. Start by cooking the bacon in a skillet over medium heat until it's crispy. Once done, remove the bacon with a slotted spoon and set it aside.
2. In the same skillet, add the cubed stale bread. Fry the bread cubes in the bacon fat until they're golden brown and crispy. Once done, remove the croutons from the skillet and set them aside.
3. In a large bowl, prepare the dressing by whisking together the red wine vinegar, Dijon mustard, olive oil, salt, and pepper. Mix until well combined.
4. Add the frisée lettuce to the bowl with the dressing. Toss the lettuce until it's fully coated in the dressing.
5. Divide the dressed lettuce among four plates. Top each plate with an equal amount of the crispy bacon and golden croutons.
6. Poach the eggs: bring a pot of water to a gentle simmer, crack an egg into a small bowl, then gently slide the egg into the simmering water. Cook for 4 minutes, then remove with a slotted spoon and place on top of each salad.
7. Serve the salads immediately while the egg is still warm. Enjoy this classic French dish!