Salade Lyonnaise

• 2 cups frisée lettuce
  or other bitter lettuces such as red radicchio, escarole, arugula, or a bistro salad mix 

• ½ shallot

• croutons or slice of bread
  Ideally some baguette or Country style bread

• 1 slice of thick bacon
  or 2 slices of regular bacon
  

• 1 egg
  

• ½ Tablespoon red wine vinegar
  

• ¼ teaspoon Dijon mustard
  

Step 1
Cut the bacon into slices and fry over a medium-high heat until gently crisp. Remove the bacon from the pan, leaving the rendered fat in the pan.

Step 2
Finely dice/mince the shallot. Add to the pan of bacon fat and cook over medium heat for a couple minutes until softened. Remove the shallot from the pan, leaving a little fat in the pan.

Step 3
Remove the crusts from the bread, if using, and cut into small dice. Toast the bread in the remaining fat until gently crisp on both sides.

Step 4
Poach the egg for around 2–3 minutes until the whites are white but the yolks are still soft.

Step 5
Mix the red wine vinegar, Dijon mustard and shallots to make the dressing.

TIP: MAKE AHEAD
All the above steps can be made in advance. Just heat up the poached egg in in some boiling water.

Step 6
Break up the frisée lettuce into bite-sizes pieces and add to plate. Top with bacon, toasted bread, poached egg and drizzle with the dressing. Enjoy!