Salade Lyonnaise

Name: Salade Lyonnaise
Yield: makes 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1/4 to 1/2 pound slab bacon, cut into 1/2-inch cubes; 1 tablespoon chopped shallot; 6 cups mixed salad greens; About 1/4 cup top-quality red wine vinegar; 1 teaspoon Dijon mustard; Salt and black pepper to taste; 4 Poached Eggs (page 337); 1 cup small Croutons (page 580), optional

December 14, 2011

In Lyon, fat remains king, which makes it a pleasure to eat there—assuming you can put your guilt aside. This salad is best made with a mixture of greens, some of which should be bitter, like dandelion. The poached egg (which ideally will be hot) softens everything, the bacon provides salt, crunch, and fat, the vinegar spices it all up—the combination is really a treat. One of my favorite lunches and a knockout first course, which should be followed by something light.

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