📝 About This Recipe
Transport yourself to a sun-drenched terrace in Lyon with this quintessential French bistro classic. This masterpiece balances the bitter crunch of curly frisée with the smoky, salty decadence of thick-cut slab bacon and a warm, velvety shallot vinaigrette. Topped with a perfectly poached egg that creates a rich, golden sauce upon the first break of the yolk, it is a study in contrasting textures and temperatures.
🥗 Ingredients
The Greens and Base
- 2 large heads Frisée lettuce (torn into bite-sized pieces, pale inner leaves preferred)
- 8 ounces Slab bacon (ventrèche or thick-cut) (cut into 1/4-inch by 1-inch matchsticks (lardons))
- 2 cups French baguette (cut into 1/2-inch cubes for croutons)
The Warm Vinaigrette
- 1 large Shallot (finely minced)
- 1 tablespoon Dijon mustard (smooth, high-quality French mustard)
- 3 tablespoons Sherry vinegar (or red wine vinegar)
- 2 tablespoons Extra virgin olive oil (to supplement the bacon fat)
- 1/2 teaspoon Kosher salt (to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
The Poached Eggs
- 4 pieces Large eggs (cold, very fresh)
- 1 tablespoon White vinegar (for the poaching water)
- 2 tablespoons Chives (finely minced for garnish)
👨🍳 Instructions
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1
Wash the frisée thoroughly in cold water and spin it completely dry. Place the greens in a large, heat-proof mixing bowl and set aside.
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2
Place the bacon lardons in a large cold skillet. Turn the heat to medium and cook slowly, stirring occasionally, until the fat has rendered and the bacon is golden brown and crispy (about 8-10 minutes).
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3
Using a slotted spoon, remove the crispy lardons and drain them on a paper towel-lined plate, leaving the rendered fat in the skillet.
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4
Add the baguette cubes to the skillet with the bacon fat. Toast over medium heat, tossing frequently, until they are golden and crunchy on all sides. Remove the croutons and set aside with the bacon.
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5
Measure the remaining fat in the skillet. You want about 3-4 tablespoons. If you have less, add a bit of olive oil. Add the minced shallots to the warm fat and sauté for 1 minute until softened but not browned.
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6
Whisk in the Dijon mustard and sherry vinegar into the skillet, scraping up any browned bits from the bottom. Season with salt and pepper. Keep this vinaigrette warm over the lowest possible heat.
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7
Fill a wide saucepan with about 4 inches of water and add the white vinegar. Bring to a very gentle simmer (just small bubbles breaking the surface).
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8
Crack each egg into a small ramekin. Create a gentle whirlpool in the simmering water and carefully drop the eggs in one by one. Poach for exactly 3 minutes for a set white and a runny yolk.
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9
While the eggs poach, pour the warm vinaigrette over the frisée. Toss vigorously so the heat of the dressing slightly wilts the sturdy greens.
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10
Add the crispy lardons and croutons to the bowl and toss once more to distribute.
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11
Divide the dressed salad among four plates, piling the greens high in the center.
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12
Use a slotted spoon to remove the poached eggs from the water, dabbing the bottom of the spoon on a clean kitchen towel to remove excess moisture.
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13
Place one poached egg gently atop each salad mound. Garnish with fresh chives and an extra crack of black pepper. Serve immediately while the dressing and eggs are warm.
💡 Chef's Tips
Use 'Slab Bacon' rather than thin sliced grocery bacon; the thick, chewy-crispy texture of lardons is essential to the dish's identity. Ensure your frisée is bone-dry; water clinging to the leaves will prevent the warm vinaigrette from adhering and will dilute the flavor. For the neatest poached eggs, strain the loose, watery whites through a fine-mesh sieve before dropping the eggs into the simmering water. Don't be afraid of the 'wilt'—the goal is for the hot bacon fat and vinegar to slightly soften the bitterness of the frisée without making it soggy.
🍽️ Serving Suggestions
Pair with a crisp, high-acid white wine such as a Beaujolais Blanc or a dry Riesling to cut through the richness of the bacon fat. Serve as a sophisticated starter for a dinner party or as a main course for a traditional French weekend brunch. Accompany with extra slices of warm, crusty baguette to soak up the dressing and escaped egg yolk. A light lentil soup makes for a wonderful earthy pairing if serving this as a multi-course lunch.