Salade Lyonnaise

Name: Salade Lyonnaise
Yield: Serves 4
Cuisine: Europe, French
Ingredients: 1 (½-inch-thick) slice, pancetta (about 5 ounces); 2 tablespoons, extra-virgin olive oil; 1 tablespoon, minced shallot; 2 tablespoons, red wine vinegar; 4 teaspoons, Dijon mustard; 1 head, frisée (6 ounces), torn into bite-size pieces (5 cups); 5 ounces chicory or, escarole, torn into bite-size pieces (5 cups); 1 recipe, poached eggs

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Appears in Cook's Illustrated May/June 2020, America's Test Kitchen TV

With an Italian assist, we crafted a version of this iconic salad of crisp bitter greens, poached egg, and salty cured pork that would be at home in any French bistro.

SERVES4

TIME45 minutes

has video

WHY THIS RECIPE WORKS

Choosing a mix of bitter greens—frisée and chicory—gave this classic French salad enough volume, structure, and flavor to stand up to the richer elements of bacon and egg. To keep the flavor true to the French original, we called for pancet...

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