Salade Lyonnaise

Name: Salade Lyonnaise
Cuisine: Europe, French
Ingredients: 1 (½-inch-thick) slice, pancetta (about 5 ounces); 2 tablespoons, extra-virgin olive oil; 1 tablespoon, minced shallot; 2 tablespoons, red wine vinegar; 4 teaspoons, Dijon mustard; 1 head, frisée (6 ounces), torn into bite-size pieces (5 cups); 5 ounces chicory or, escarole, torn into bite-size pieces (5 cups); 1 recipe, poached eggs

Main Courses
Europe
French
Fruits & Vegetables
Eggs & Dairy
Vegetables
Eggs

By Steve Dunn ･ Appears in Cook's Illustrated May/June 2020, America's Test Kitchen TV

With an Italian assist, we crafted a version of this iconic salad of crisp bitter greens, poached egg, and salty cured pork that would be at home in any French bistro.

SERVES 4

TIME 45 minutes

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