Lyonnaise Salad with Bacon Vinaigrette
By All-Clad & Chris Hastings, owner and executive chef of the Hot & Hot Fish Club
Lyonnaise Salad with Bacon Vinaigrette
By All-Clad & Chris Hastings, owner and executive chef of the Hot & Hot Fish Club
Yield/Serves:
Makes 6 servings
- 2 heads of frisee lettuce, cleaned and outer darker green leaves removed
- 2 red apples, thinly sliced
- ½ cup flat leaf parsley leaves
- 1 cup Bacon Vinaigrette (recipe follows)
- 1 teaspoon plus a pinch of kosher salt
- 1 tablespoon white vinegar
- 6 large eggs
Bacon Vinaigrette:
- ¼ pound bacon, finely diced
- 1 tablespoon grain mustard
- ½ cup olive oil
- ¼ cup sherry vinegar
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped flat leaf parsley
- Pinch of Kosher salt
The key to this salad is the vinaigrette. When you put the egg on this salad you need a vinaigrette that has enough acid to deal with it. You must have that puckery bite or it becomes too laden. - Chef, restaurateur and author Hugh Acheson
In a large bowl combine the frisee, sliced apple, and parsley. Place the Bacon Vinaigrette in a small pot and warm over medium heat for 2 minutes.
Season the salad with a pinch of salt and dress with ¼ cup of the warm vinaigrette. Toss well and then split equally onto 6 plates. Place a wide, shallow pot on the stove on medium-high heat and fill 2 inches with water.
Bring to a boil, then simmer over low heat. Add the vinegar and 1 teaspoon of salt to the water. Crack the eggs individually into six small bowls and then carefully pour each egg into the water. Poach the eggs for 3 to 4 minutes depending on how soft you like your yolks.
Remove the cooked eggs from the water with a slotted spoon, dabbing the bottom of the spoon onto a kitchen towel to remove any excess moisture, and place a poached egg on top of each salad. Finish each plate with a drizzle (about a tablespoon each) of the Bacon Vinaigrette.
Bacon Vinaigrette (makes 2 cups):
In a large All-Clad skillet over medium heat, cook the bacon until crisp but not burnt, then remove it from the pan using a slotted spoon. Set the bacon strips, side by side, on a couple of paper towels. Turn off the heat but save that bacon fat.
Place a medium bowl on a damp kitchen towel on the counter. Add the mustard and slowly whisk in the olive oil. Once the oil is incorporated, add the warm bacon fat, sherry vinegar, lemon juice, parsley and cooked bacon. Stir well and season with Kosher salt.
In a large bowl combine the frisee, sliced apple, and parsley. Place the Bacon Vinaigrette in a small pot and warm over medium heat for 2 minutes.
Season the salad with a pinch of salt and dress with ¼ cup of the warm vinaigrette. Toss well and then split equally onto 6 plates. Place a wide, shallow pot on the stove on medium-high heat and fill 2 inches with water.
Bring to a boil, then simmer over low heat. Add the vinegar and 1 teaspoon of salt to the water. Crack the eggs individually into six small bowls and then carefully pour each egg into the water. Poach the eggs for 3 to 4 minutes depending on how soft you like your yolks.
Remove the cooked eggs from the water with a slotted spoon, dabbing the bottom of the spoon onto a kitchen towel to remove any excess moisture, and place a poached egg on top of each salad. Finish each plate with a drizzle (about a tablespoon each) of the Bacon Vinaigrette.
Bacon Vinaigrette (makes 2 cups):
In a large All-Clad skillet over medium heat, cook the bacon until crisp but not burnt, then remove it from the pan using a slotted spoon. Set the bacon strips, side by side, on a couple of paper towels. Turn off the heat but save that bacon fat.
Place a medium bowl on a damp kitchen towel on the counter. Add the mustard and slowly whisk in the olive oil. Once the oil is incorporated, add the warm bacon fat, sherry vinegar, lemon juice, parsley and cooked bacon. Stir well and season with Kosher salt.