That salad: Salade Lyonnaise

[walton_eats]

I made it again last night. It was even better than last time.

So, for each serving:

2 slices thick-cut bacon, chopped into 1/4" pieces
1 tsp minced shallots
1 tbsp olive oil (make it the good stuff)
1 tbsp white wine vinegar
1/2 tsp Dijon mustard (I use Maille Original)
Salt and pepper to taste
A thick slice of good country bread - this time I used Grace Baking Pugliese, and it was *perfect* - cut into 1" cubes
Butter for making croutons
Handful of frisée
Handful of baby greens
1 egg

Fry bacon bits until crisp. Drain and keep warm.
Combine shallots, oil, vinegar, mustard, salt and pepper; whisk to combine.
Fry bread cubes in small amount of butter to make butter croutons, turning as they brown,
until golden and crispy on all sides. Keep warm.
Poach egg in boiling water. While egg poaches, toss frisée and greens with dressing.
Lay on plate, and top with bacon and croutons. Lay drained poached egg on top of salad.
Before eating, break up egg with side of fork and distribute yolk and white through salad.
Eat. Very nice with a crisp Sauvignon Blanc.

Comments

[kightp.livejournal.com]

I made another variant over the weekend: An otherwise standard spinach salad with hot bacon vinaigrette, topped with a poached egg instead of the usual chopped hard-boiled egg.

There's just no end to the NUM.

[klwalton.livejournal.com]

I have sea scallops and prawns and I'm doing something with them and spinach fettucine tonight. Just haven't decided what, yet :).

Also, this (http://www.randomhouse.com/broadway/bittman/recipes/07/pork_shoulder_burritos.php?printable=true) is in my future. I only wish I had a wood-burning brick oven (which is where Steve Els roasted the pork shoulder). I think I'll live, though, if this turns out as delicious as it sounds.

[cortneyofeden.livejournal.com]

You are making me drool. :)