Salade Lyonnaise
Adapted from David Lebovitz's My Paris Kitchen
Yield: 4 servings
Ingredients
Garlic Croutons
2 1/2 Tbsp olive oil, plus more if needed
1 clove garlic, peeled and minced
1 1/2 c cubed or torn pieces of bread, about 3/4 inch in size
Sea Salt or Kosher Salt
Salad
8 to 12 new potatoes
Sea Salt or Kosher Salt
2 cups diced, thick cut bacon
4 tsp red wine vinegar
1 1/2 Tbsp Dijon mustard
5 Tbsp olive oil or neutral-tasting oil
1 Tbsp water
2 tsp peeled and minced garlic
8 c loosely packed frisee or escarole leaves
2 Tbsp finely chopped fresh flat-leaf parsley or chives
Freshly ground pepper
4 poached eggs or 4 hard-cooked eggs, peeled and quartered
Instructions
To make the croutons
Preheat oven to 400 degrees F. Toss the bread cubes with the olive oil and garlic. Season with salt to taste.
Spread croutons in a single layer on a parchment-lined cookie sheet. Bake for approximately 10 minutes, or until croutons are crisp and golden brown.
To make the salad
Put the potatoes in a saucepan with enough cold water to cover. Add some salt and bring to a boil over high heat. Decrease the heat to a low boil and cook for approximately 15 minutes, or until the potatoes can be easily pierced with a sharp knife.
While the potatoes are cooking, fry the bacon in a skillet over medium heat until just starting to crisp. Drain the pieces on a plate lined with paper towels.
In a large bowl, whisk together the vinegar, mustard, oil, water, garlic and a pinch of salt to make the vinaigrette.
To assemble the salad: Quarter the potatoes and toss in the vinaigrette, along with the bacon, while still warm. Add the frisee, parsley, croutons, and some pepper to taste. Toss well.
Divide among four salad bowls. Place one poached (or hard cooked) egg on top of each salad and serve.