One of our favorite salads, and an excuse to have breakfast for dinner. Wash the lettuce and make most of your dressing, then put a pot of water on to simmer. Cook the lardons in a pan on real low heat while you enjoy a cocktail. Then the whole salad comes together in a couple of minutes.
- Frisee aux Lardons
- (aka Salade Lyonnaise)
- 8 cups frisee (about 1 large head)
- 12 ounces slab bacon, cut into 3/4-inch dice
- 2 teaspoons mustard
- 1/3 cup red wine vinegar
- 2 tablespoons white vinegar
- 1/4 cup olive oil
- 1/4 cup rendered bacon fat
- 4 eggs
- Salt and pepper
- In a salad spinner, wash and dry the frisee, then turn it out onto a kitchen towel to dry futher. Combine mustard and red wine vinegar and set aside. In a large stockpot, heat the white vinegar and 1 quart of water until boiling. (I like to bring this up very slowly to match the cooking time of the bacon.)
- Over low heat, cook the slab bacon until it is crispy on the outside but still has bite on the inside, about 30 minutes.
- All this can be done ahead. Now to make the salad, you must move quickly:
- Place the frisee in its serving bowl. Remove the bacon from the pan, set it on paper towels, and drain all but the 1/4 rendered fat. Over low heat, stir in the red wine vinegar-mustard mixture and add the olive oil. Whisk to combine.
- Be sure the vinegar-water is at a rolling boil. Crack one egg at a time into a small bowl or ramekin and immediately add to the water. Poach for 1 1/2 minutes. While the eggs are cooking, toss the frisee and reserved bacon with the warm dressing and season with salt and pepper.
- Using a slotted spoon, remove the eggs from the water and place 2 eggs on each salad. Crack fresh pepper over the eggs and serve.