Salad with Bacon and Poached-Egg (Salade Lyonnaise)

Name: Salad with Bacon and Poached-Egg (Salade Lyonnaise)
Yield: Serves 6
Cuisine: Europe, French
Ingredients: 4 slices, high-quality white sandwich bread, cut into 1/2-inch cubes; 1 tablespoon, olive oil; , Salt and ground black pepper; 6 ounces, frisée (about 2 small heads), torn into bite-sized pieces; 3 ounces, dandelion greens (see note); 3 ounces, mâche (see note); 4 1/2 ounces, thick-cut bacon (about 4 slices), cut into 1/2-inch pieces; 1 , medium shallot, minced (about 3 tablespoons); 1/3 cup, red wine vinegar; 1 tablespoon, Dijon mustard or whole grain mustard; 1/3 cup, olive oil; 6 , large eggs; 1 tablespoon, distilled white vinegar; , Salt and pepper

Side Dishes
Europe
French
Fruits & Vegetables
Eggs & Dairy
Meat
Eggs
Pork
Vegetables
Salads

This classic bistro offering is as refined as it is satisfying. We set out to streamline the recipe, using only supermarket ingredients.

SERVES 6

Salad with Bacon and Poached-Egg (Salade Lyonnaise)

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