Salad Lyonnaise

Recipe Author: Gracie Schatz

Thanks to Moondog's Farm, we have some gorgeous endives in the shop right now. This is our very favorite way to eat them. The hearty greens are tossed in a warm bacon fat and shallot vinaigrette, which they hold with strength and crunch! Top with crispy bacon lardons and a poached egg, and you've got yourself one heck of a breakfast.

Category: Salad

Preparation Time: 15 minutes  

Cooking Time: 10 minutes

Ingredients:

- 1/4 lb bacon, chopped into 1/2" pieces

- 1 small shallot, finely diced

- 1 Tbsp olive oil

- 1 Tbsp Dijon mustard

- 2 Tbsp apple cider vinegar

- 1 head of endive, cut into bite-sized pieces, rinsed, and spun dry

- 2 eggs (or more if you're hungry)

Directions:

1. Cook the Bacon:  

   Cook the bacon in a large sauté pan over medium heat, stirring until brown and crisp (about 5 minutes). Use a slotted spoon to transfer the bacon to a paper towel-lined tray. 

2. Make the Dressing:  

   Add the diced shallots to the pan with the bacon fat and cook until translucent (about 2 minutes). Add the vinegar and mustard, whisking well to combine. Raise the heat and cook for 30 seconds. Season with salt and pepper. Slowly stream in the olive oil while whisking constantly to emulsify the dressing.

3. Assemble the Salad:  

   Pour the warm dressing over the endive right before serving. Top with the crispy bacon lardons, poached egg, and freshly cracked pepper.

4. To Poach the Eggs:  

   - Fill a medium-sized saucepan 3/4 full with water and bring it to a boil. Reduce to a simmer and add 1/2 cup of white or apple cider vinegar.

   - While the water is simmering, use a metal spoon to stir it to create a whirlpool.

   - Crack the egg into a ramekin for easy transfer, and pour it carefully into the center of the whirlpool.

   - Cook for 3 minutes, then remove with a slotted spoon. Place the poached egg on a paper towel-lined tray to dry, and serve immediately.