Salad Lyonnaise is, possibly, the perfect brunch dish. Salty bacon bits. Vinegary dressing. Ooey, gooey egg. In other words: salty, crunchy, egg-y perfection. What’s not to love? Add some crisp potatoes and you’re on the road to nirvana. Get ready to be converted to Sunday Lunch done right. You’ll never go back. Promise.
N.B. This isn’t a recipe for people who are afraid of bacon fat. 🙂
1 sm. head frisée, torn
8 lg. pieces of bacon, cut in 1/2-1 in. bits (reserve fat)
4 lg. eggs, poached
1/2 md. shallot, finely chopped
2 tbsp champagne (or other white) vinegar
1 tsp Dijon mustard
4 tbsp reserved bacon fat
Set a large pot of water with a couple tbsp red wine vinegar on to heat for the eggs.
Sautée the bacon bits until crisp. Set aside – I like to put them in the oven to keep warm.
Combine all dressing ingredients, except the bacon fat. Whisk in the fat slowly. Set in a warm place.
Divide the frisée between four plates. Put the eggs in to poach. When they are almost done, spoon dressing over the greens and sprinkle with the bacon bits. Place a poached egg on top and garnish with freshly ground pepper. Enjoy immediately!
Bonus: Crisp Potatoes.
There are a couple options here. Well, there are a lot really; but these two are my favorites.
First: simply cut a couple potatoes into 1/2-1 in cubes and fry until crispy in several tbsp of oil – preferably of the animal variety, like lard or bacon fat.
Second: Lacey Potato Pancakes
This is an old family favorite from Gourmet Magazine. We cut down on the flour content, though.
2 russet potatoes, shredded
1/2 onion, sliced thin
1/4 cup beer
2 eggs 1/4 cup flour
Salt and pepper to taste
Whisk together beer, flour and s&p. Toss with potatoes and onions. Form into four pancakes and cook in several tablespoons of oil until browned and crisp on both sides.
These take a little patience to cook, but they keep well in the oven, so I recommend cooking them first and setting aside in a warm oven while you attend to the eggs.