La Salade Lyonnaise - the best brunch salad ever

Method16 steps · about 1 hr

1. 1

   Step 1: Preheat the oven to 350°F / 175°C.

2. 2

   Step 2: Lay the 10 salad bacon strips on a baking sheet, spacing them apart.

   Uses 10 strips bacon for the salad, about 12 oz

3. 3

   Step 3: Bake for about 30 minutes, turning once and checking frequently until crisp to your liking. Set aside to chop for the salad.

   Bake bacon · 30 minUses Bacon strips on baking sheet

4. 4

   Step 4: Meanwhile, prepare the shallot confit for the croutons.

5. 5

   Step 5: Heat vegetable oil in a non-stick pan over medium-high heat.

   Uses Vegetable oil for cooking the shallot confit

6. 6

   Step 6: Add the 4 sliced shallots, 2 confit garlic cloves, 2 thinly sliced confit bacon strips and bay leaf (1). Stir frequently and add a pinch of salt. Cook until the shallots soften and the bacon cooks through.

   Uses Heated confit oil · 4 shallots, thinly sliced · 2 cloves garlic for the confit · 2 strips bacon, thinly sliced, for the confit · 1 bay leaf · 1 pinch salt for the confit

7. 7

   Step 7: When the shallots and garlic start to stick, deglaze with the 1/4 cup red wine.

   Uses Cooking shallot and bacon confit · 1/4 cup red wine

8. 8

   Step 8: Stir in the 2 tablespoons butter. Remove from the heat, discard the bay leaf and lift out the cooked shallot-and-bacon mixture, leaving the flavourful fat in the pan.

   Uses Wine-deglazed confit · 2 tbsp butter

9. 9

   Step 9: Lightly sear the 4 baguette slices in the reserved pan fat until golden on both sides, about a couple of minutes. Remove from the heat.

   Uses Reserved confit pan fat · 4 long diagonal slices baguette

10. 10

    Step 10: Divide the cooked shallot mixture equally over the four croutons.

    Uses Cooked shallot and bacon confit · Golden baguette croutons

11. 11

    Step 11: In a small bowl, stir together the dressing pinch of salt (1 pinch), balsamic vinegar (4 tsp), 12 teaspoons olive oil and 2 finely chopped or pressed dressing garlic (2 cloves) cloves.

    Uses 4 tsp balsamic vinegar · 12 tsp olive oil for the dressing · 2 cloves garlic, finely chopped or pressed, for the dressing · 1 pinch salt for the dressing

12. 12

    Step 12: Toss the mixed greens with the prepared dressing and divide among four plates.

    Uses 6 cups mixed salad greens · Prepared garlic vinaigrette

13. 13

    Step 13: Chop the baked bacon and divide all of it among the four salads.

    Uses Baked crisp salad bacon · Dressed salads

14. 14

    Step 14: Place a confit-topped crouton on each salad. Poach the eggs last so they can be served immediately.

    Uses Confit-topped croutons · Bacon-topped salads

15. 15

    Step 15: Bring a saucepan containing 3 inches of water to a boil, then reduce to a gentle simmer and add 1 tablespoon white vinegar. Crack in the 4 eggs one at a time and gently shape with a spoon. Poach about 4 minutes for runny yolks, using pasteurized shell eggs for this route. For firm yolks, continue cooking until set. Lift out with a slotted spoon, briefly drain on a folded paper towel and place one egg on each prepared crouton.

    Poach eggs · 4 minUses Enough water to fill the saucepan to a depth of 3 inches · 1 tbsp white vinegar for poaching · 4 eggs · Prepared salads with confit-topped croutons

16. 16

    Step 16: If desired, finish each egg with a small pinch of fleur de sel and serve immediately.

    Uses Poached eggs on salad croutons · Small pinches fleur de sel for finishing the eggs