Geoffrey Zakarian's Salade Lyonnaise Beauty, as seen on The Kitchen, Season 33.
Recipe courtesy of Geoffrey Zakarian

Salad Lyonnaise

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
A salad, in its simplest form, can be just greens tossed together with a little seasoning. And who says that can’t be decadent? But sometimes I like a little more. When I have a salad, I want a balance of protein, greens and some crunch. This is a quintessential French lunch, hailing from the Lyon region, that features bitter greens, bacon lardons, a poached egg and a tangy vinaigrette. For the perfect bite, I like to sauté the bacon until it’s slightly crispy, but still has some chewiness.

Ingredients

Croutons:

Lardons and Dressing:

Poached Eggs:

Assembly:

Directions

  1. Make the croutons: Preheat the oven to 400 degrees F. Arrange the bread in a single layer on a sheet pan. Lightly brush the bread with oil and season with salt and pepper. Toast until crispy and lightly toasted, about 8 minutes. Set aside.
  2. Make the lardons and dressing: In a heavy-bottomed skillet, add the bacon and enough water to almost cover. Bring to a boil and simmer for about 8 minutes, then drain the water. Continue to cook the bacon until lightly browned and slightly crisped but still tender, 4 to 5 minutes; don’t let it get too crispy. Add the shallots and cook for a minute or two. Add the mustard and vinegar to the pan of lardons and stir until the dressing is emulsified. Keep warm.
  3. Poach the eggs: Fill a sauté pan three-quarters of the way to the top with water and bring to a boil. Meanwhile, crack each egg into a separate bowl or ramekin. Once the water is boiling, reduce the heat to low so there are just slight bubbles rising to the surface. Add some salt and the vinegar and stir in a circle to create a vortex. Working with one egg at a time, slide each egg gently into the water. When the whites are cooked through, but the yolks are still soft and jiggly, about 4 minutes, transfer the eggs with a slotted spoon to a paper-towel-lined plate.
  4. Assemble the salad: With scissors, snip the frisée and chicory into 2-inch pieces, leaving 2 inches of the root/core, into a large mixing bowl. Add the lardons and dressing and toss to coat evenly. Pile the salad onto 4 plates and arrange 2 croutons side by side on top of each salad. Place a poached egg on top of the croutons on each plate and season with salt and pepper.