Salad Lyonnaise � A Super Salad from a City of Meat

How great is Salad Lyonnaise? Lyon is considered the meat capital of France, and yet the city�s most famous, and reproduced dish is probably this simple frisee salad. Now that�s some delicious irony.

Don�t worry�this salad is far from vegan. The mildly bitter greens are dressed in a shallot and Dijon dressing, it�s spiked with a generous handful of crispy lardons, or bacon in my case, and topped with a runny egg.

By the way, unless you�re some kind of crazy person, you�re going to need some crispy croutons or crostini to finish this masterpiece off. Here�s a link to the ones I used for this, sans Parmigiano-Reggiano. You�ll also want to taste and adjust the dressing to your liking. I use a 2-to-1, oil to vinegar ratio, as I think you need some acidity to cut the richness of the bacon and egg yolk, but you may not want it as sharp.

As I joked about in the video, this is so tasty, it may be the only salad that has a chance to be picked as someone�s last meal. There�s good, and then there�s death row good. Anyway, I�ve been dying to film this old favorite, and I really hope you give it a try soon. Enjoy!

For 4 generous portions:

2 heads frisee lettuce, aka curly endive, or use arugula

8 oz bacon (or pancetta if you want to experience something closer to real lardons)

4 large eggs

1 tbsp chives

For the dressing (makes extra, about 3/4 cup total):

1 generous tbsp minced shallots

1 generous tbsp Dijon mustard

salt and pepper to taste

1/4 cup sherry vinegar

1/2 cup lightly flavored olive oil