Modernist Salade Lyonnaise
Greg Atkinson, Restaurant Marché, Bainbridge Island, Washington / May 2012
For 4 servings
• 4 lg. eggs
• 1 sm. head frisée, torn into bite-size pieces
• 1/4 cup extra-virgin olive oil
• 2 slices rustic bread, torn into 1" shards
• 1/2 lb. uncured bacon (about 8 slices), cut into 1/4" strips
• 1 shallot, chopped
• 2 to 4 Tbsps. Champagne or red wine vinegar
• 1 Tbsp. Dijon mustard
• sea salt
• black pepper, freshly ground
Heat water in immersion circulator to 142°F.
Place eggs in shells in circulator; hold 45 minutes (or up to 4 hours).
Place frisée in large salad bowl; reserve.
Heat oil in a skillet set over medium heat; add bread; toss in oil until toasted and brown; remove with slotted spoon; place on paper towel–lined plate; reserve.
Add bacon to the pan; cook until brown and crispy (about 10 minutes); place on plate with croutons.
Add shallot to pan; sweat until softened (1 to 2 minutes); whisk in vinegar and mustard; remove from heat; reserve.
To serve, heat a pot of water until instant-read thermometer registers 100°F; drizzle warm dressing over reserved frisée; season; divide among serving plates; top with reserved croutons and bacon; remove eggs from circulator; drop immediately into pan of boiling water; cook 30 seconds; working one at a time, remove eggs from water; remove shells, placing eggs in small bowl; discard shells; slip egg out of bowl onto top of salad on each plate.
What to drink: Domaine de Roche-Guillon Fleurie 2009