Lyonnaise Salad with Poached Eggs

📝 Ingredients

• 1 frisée heart (about 200 g)
• 150 g turkey lardons
• 4 very fresh eggs
• 300 g waxy potatoes
• 2 slices of country bread (40 g each)
• 1 shallot (about 30 g)
• 1 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• 3 tbsp white vinegar (for poaching the eggs)
• 3 tbsp rapeseed oil (2 for the dressing, 1 for cooking)
• Salt, black pepper

🍴 Utensils

• Large saucepan
• Frying pan
• Salad spinner
• Mixing bowl
• Whisk
• Slotted spoon

📖 Steps

1. Peel the potatoes and cut them into 1.5 cm cubes. Put them in a saucepan of cold salted water, bring to the boil and cook for 6 to 8 min, until the tip of a knife slides in easily without breaking them up. Drain and leave to steam dry.
2. Meanwhile, wash the frisée, keeping only the tender yellow heart, spin it very thoroughly (wet leaves dilute the dressing) and put it in a large salad bowl. Cut the bread into 1.5 cm cubes.
3. Fry the lardons in the dry frying pan over a medium heat for 4 to 5 min until golden, then set aside. In the same pan, add 1 tbsp oil and brown the potatoes for 8 to 10 min over a medium-high heat, turning them often.
4. Add the bread cubes to the pan for the last 3 minutes, stirring, until golden and crisp. Return the lardons to warm through, season lightly with salt, add pepper and keep warm over a very low heat.
5. Make the dressing in a bowl: whisk the mustard with the red wine vinegar and a pinch of salt, then drizzle in 2 tbsp oil, whisking constantly. Add the peeled and finely chopped shallot, then some pepper.
6. Poach the eggs: rinse the saucepan, fill it with water and bring to a simmer (small bubbles, not a rolling boil) with the white vinegar, without salt. Crack each egg into a small bowl, then slide two into the water, one after the other, right at the surface.
7. Cook for exactly 3 min: the white should be set and the yolk still runny. Lift the eggs out with a slotted spoon, place them on kitchen paper and repeat with the other two. Don't poach more than two at a time, or the water cools down too much.
8. Pour the dressing over the frisée and toss. Divide between two plates, add the still-warm potatoes, lardons and croutons, then top each plate with 2 poached eggs. Season with pepper and break the yolks at the table.