French: Salade Lyonnaise

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• 1 cup white vinegar
• 4 eggs
• 5 slices thick-cut bacon
• 1 small red onion, chopped
• 1 tablespoon red wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon fresh lemon juice
• salt and pepper (to taste)
• 4 tablespoon extra virgin olive oil
• 8 oz frisée (a.k.a. curly endive or chicory), torn into bite-size pieces

Procedure:

1. Prep eggs for poaching: in a bowl, combine 1 cup of water with 1 cup of white vinegar; crack eggs and carefully slide the raw egg into the bowl; let sit for 10 minutes max (or until whites have turned opaque)
2. Poach the eggs: add enough water to a saucepan to cover the eggs (about 3-4 inches); bring water to a boil, then lower the heat so that the water is barely simmering; using a ladle, transfer eggs one at a time from bowl to saucepan; simmer for about 2-3 minutes (or until whites have set but the yolk is still soft); tip: do NOT swirl the water (see video)
3. Scoop out each poached egg with a slotted spoon, blot briefly on a towel, then transfer to a plate (or transfer to a covered pan with a little bit of warm water and set aside; eggs can be warmed later in a 350F for 3-4 minutes)
4. Cook bacon in a large skillet until crisp all over (about 10 minutes); transfer cooked bacon to paper towels to drain; reserve about 2 tablespoons of the bacon grease, discard the rest; when the bacon has cooled, chop into ½ inch pieces and set aside
5. Make the dressing: add onions to the same skillet with the reserved bacon grease and cook until softened (about 1-2 minutes); stir in vinegar and mustard, then bring to a boil; turn off heat
6. Add lemon juice, salt, and pepper; while whisking, slowly drizzle in olive oil until vinaigrette is emulsified
7. Add reserved bacon and the frisée; toss and divide between 4 plates
8. Top each portion with an egg, garnish with more black pepper and serve immediately