SALAD LYONNAISE

Salad Lyonnaise image

Number Of Ingredients 13

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5 large eggs, room temperature
1 tablespoon white wine vinegar
8 ounces bacon
2 tablespoons dijon mustard
5 tablespoons rendered bacon fat
6 cloves garlic
1 cup canola oil
4 heads frisee
4 slices brioche
1 tablespoon shallots, minced
2 tablespoons chives, minced
1 tablespoon tarragon
1 tablespoon parsley

Steps:

For warm vinaigrette: Cut bacon into small strips and fry them in a nonstick skillet until crispy. Set bacon aside and reserve rendered fat in a small bowl. Whisk together vinegar and mustard in a small bowl and season with salt and pepper. Add rendered bacon fit, whisking until well incorporated.
For poached eggs: Bring 4 inches of water to a boil in a saucepan. Add vinegar and reduce heat to simmer. Gently crack eggs into water and simmer fo 1 or 2 minutes or until egg whites are set. Remove the eggs with a slotted spoon.
For aioli: Peel garlic cloves and very gently simmer them in canola oil for 45 minutes or until very tender. Remove the cloves and smash them with a knife. Garlic will have a paste-like consistency. In a small bowl, beat garlic into a whole egg using a whisk. Slowly stream in garlic-infused oil, drop by drop, to create an emulsion. Season with salt.
For brioche: Cut bread into triangular pieces and drizzle with olive oil and salt. Set pieces on a baking sheet and toast under a broiler until golden brown. Spread with thin layer of aioli and reserve.
For salad: Cut off root ends of frisee and separate leaves. Toss with shallots, chives, parsley, tarragon and chevril. Season with salt and pepper and drizzle with vinaigrette. Place egg on top, sprinkle with bacon and chives and serve with warm bread and aioli.