Salad Lyonnaise

Salad Lyonnaise

Summer is here! With produce abundant and temperatures soaring, our cravings turn to salad. However, we think the best salads are the ones with meat! We love using our Signature Bacon Ends in dishes like this Salad Lyonnaise. When we our bacon slabs into strips, we are left with little end pieces. No part of the pig should go to waste, so we collect all these bits and sell them as bacon ends. These are essentially lardons and make a great addition to salads, mac & cheese, roasted vegetables (brussel sprouts and bacon, anyone?), and really whenever you're in the mood for a sweet, salty, meaty treat.
  • 1-2 heads (about 3-4 cups) clean, trimmed frisée
  • 1lb Signature Bacon ends 
  • 1 Shallot, minced
  • 1/4 cup of red wine or sherry vinegar
  • 1 tablespoon Dijon mustard
  • salt and pepper to taste
  • 2 eggs (poached)
  • 2cups sourdough diced into 1" cubes
  • 2 garlic cloves (crushed)
  • 1 sprig of rosemary
  • 1/2 stick of butter
  • 1/4 cup of crumbled blue cheese (we like Von Trapp and Jasper Hill)
  1. Cook bacon ends in a skillet over medium heat until crispy, and set aside on a plate with paper towels. Reserve bacon fat in a heat proof glass.
  2. Add half of the reserved bacon fat back to the pan cook and shallots over medium heat until soft (strain the rest of the fat and save it for another purpose). Add vinegar to deglaze, scraping up all those tasty bits of bacon stuck to the pan, then add mustard and whisk together. Set aside and keep warm to dress salad.
  3. Over medium heat, melt the butter until foaming and fry the sourdough croutons with the crushed garlic and sprig of rosemary until evenly browned on all sides. Set aside on a plate with paper towels to drain.
  4. In a small pot bring to a simmer 4 cups of water and 2 tablespoons of white distilled vinegar. The vinegar is optional, but it helps the egg white coagulate faster, making the poaching process a bit easier and dependable. Swirl the water with a slotted spoon and crack each egg one at time into the vortex cook for approximately 2-3 minutes for a runny egg (longer for medium or hard poached).
  5. Dress the greens season with salt and pepper to taste and plate in a serving bowl garnish with bacon lardons (you may have more than you need), blue cheese, and croutons, and top with the two poached eggs and season the eggs with salt and pepper.

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