The Ideal Brunch Salad

Salade Lyonnaise is perfect for brunch becuase it contains poached eggs, bacon, and homemade croutons. The dish comes from the city of Lyons in south-central France, a region known for its superior gastronomy. While traditionally made with poached eggs, you might try frying them instead, to make them easier to break up with your fork.  Enjoy!

Salade Lyonnaise Recipe
Makes 4 servings

1 cup French bread, cut in 1/2-inch cubes
2 tablespoons olive oil
8 strips bacon
2 tablespoons chopped shallots
2 teaspoons Dijon mustard
3 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
Salt & pepper to taste
1 1/2 tablespoons fresh tarragon, chopped (optional)
4 large eggs
8 cups curly endive, chicory, or frisee lettuce

1.  To make the croutons, sprinkle the bread cubes with the 2 tablespoons olive oil and bake in a 350 degree oven for approximately 7 minutes, or until toasted. Alternatively, you can "toast" the croutons in a frying pan with the olive oil, until golden brown.

2.  Fry the bacon & drain on paper towels. Pour off all but 1 tablespoon of the bacon fat. Break the bacon into 1/2-inch pieces.

3.  In the bacon fat, sautee the shallots until translucent.  Remove the shallots to a small bowl and add the Dijon mustard, red wine vinegar, olive oil, salt and pepper, and optional fresh tarragon. Mix well.

4.  Poach the eggs to your favorite degree of "doneness," or fry the eggs. 

5.  Tear the frisee lettuce into pieces and place in a large salad bowl. Add the bacon bits and croutons. Toss with the salad dressing. 

6.  Serve individual portions, topped with a still-warm cooked egg.

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