Frisee Salad Lyonnaise


5 slices thick-cut bacon, cut into 1/2″-strips

1 Tbsp fresh lemon juice

2 tsp dijon mustard

1 small shallot, minced

Salt and pepper, to taste

2 Tbsp extra virgin olive oil

8 oz frisee, torn into bit-sized pieces

1 Tbsp white wine vinegar

4 eggs


Boil bacon and 1 cut water in a 12″ skillet. Reduce heat to medium-high; cook until water is evaporated and bacon is crips, 35-40 minutes. Transfer bacon to paper towels to drain.

Transfer 3 Tbsp bacon fat to a large bowl. Add lemon juice, mustard, shallot, salt and pepper. While whisking, slowly drizzle oil until vinaigrette is emulsified.

Add reserved bacon and the frisee; toss and divide between 4 plates.

Boil a 4-quart saucepan of water; add vinegar, reduce heat to medium and, using a slotted spoon, swirl water. Crack eggs, one at a time, into water; cook until whites are set, about 2 minutes.

Using a slotted spoon, divide eggs between plates; garnish with more black pepper.