A robust bistro classic from Lyon. It balances the bitter, sturdy greens of frisée with the intense, fatty richness of crispy pork lardons and a hot, bacon-fat vinaigrette. The dish is crowned with a perfectly poached egg, the yolk of which breaks to create a secondary, rich dressing.
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The Greens. Place the dry frisée leaves in a large heatproof mixing bowl.
The Lardons. In a skillet, the bacon matchsticks over medium heat until the fat renders out and they are crispy but still chewy (about 6-8 minutes ). Remove the lardons with a slotted spoon and place them on the frisée.
The Hot Vinaigrette. Leave exactly 2 tablespoons of hot bacon fat in the skillet. Add the minced shallot and cook for 30 seconds until softened. Remove from heat. Whisk in the Dijon mustard, red wine vinegar, and olive oil. Season with coarse black pepper.
the Eggs. Bring a deep pot of water to a gentle . Add 1 tbsp white vinegar. Stir the water to create a gentle vortex. Slip the cracked eggs into the center. for exactly 2.5 to 3 minutes for a fluid yolk. Remove with a slotted spoon and drain on a paper towel.
The Toss. Pour the hot vinaigrette directly over the frisée and lardons. Add the croutons. Toss vigorously. The heat of the dressing will slightly wilt the sturdy greens.
Assemble. Divide the dressed salad between two plates. Carefully place one warm egg on top of each mound. Serve immediately.
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