Salade Lyonnaise with Poached Egg

By lorik

Mesclun mix can be substituted for the dandelion greens and mâche. Timing is key here; the salad should be dressed just moments before poaching the eggs. If the salad is dressed too early it will wilt, but if the poached eggs sit for too long the yolks will overcook and solidify. Serve this main course salad for lunch or a light supper.

Ingredients

• 4 slices high-quality white sandwich bread
• 1 tablespoon olive oil
• Table salt
• Ground black pepper
• 6 ounces frisée (about 2 small heads)
• 3 ounces (3 cups) dandelion greens
• 3 ounces (3 cups) mâche
• 4 slices thick-cut bacon
• 1 shallot
• 1/3 cup red wine vinegar
• 1 tablespoon Dijon mustard or whole-grain mustard
• 1/3 cup olive oil
• Table salt
• 1 tablespoon distilled white vinegar
• 6 large eggs

Details

Servings 6
Adapted from americastestkitchen.com

Preparation

Step 1

1. FOR THE CROUTONS: Adjust an oven rack to the upper-middle position and heat the oven to 400 degrees. Toss the bread cubes with the olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper and spread out over a rimmed baking sheet. Bake until the croutons are golden brown and crisp, 8 to 10 minutes; set aside.

2. FOR THE SALAD: Toss the lettuces together in a large bowl; set aside. Cook the bacon in an 8-inch skillet over medium-high heat until golden brown and crisp, but still chewy, 4 to 6 minutes. Transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet. Add the shallot to the fat in the skillet and cook over medium heat until softened, 2 to 4 minutes. Stir in the vinegar and mustard, scraping up any browned bits and cook until slightly thickened, about 2 minutes. Off the heat, stir in the oil and set aside.

3. FOR THE EGGS: Bring 6 cups water to boil in Dutch oven over high heat. Meanwhile, crack eggs, one at a time, into colander. Let stand until loose, watery whites drain away from eggs, 20 to 30 seconds. Gently transfer eggs to 2-cup liquid measuring cup.

4. Add vinegar and 1 teaspoon salt to boiling water. Remove pot from heat. With lip of measuring cup just above surface of water, gently tip eggs into water, one at a time, leaving space between them. Cover pot, and let stand until whites closest to yolks are just set and opaque, about 3 minutes. If after 3 minutes whites are not set, let stand in water, checking every 30 seconds, until eggs reach desired doneness. (For medium-cooked yolks, let eggs sit in pot, covered, for 4 minutes, then begin checking for doneness.)

5. TO ASSEMBLE THE SALAD: While the eggs poach, drizzle the vinaigrette over the greens and toss thoroughly to coat. Divide the greens among 6 individual serving plates and sprinkle the bacon and croutons evenly over the top. Using slotted spoon, carefully lift and drain each egg over Dutch oven. Season with salt and pepper to taste, and gently slide 1 egg onto the top of each salad. Serve immediately.