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Edible San Luis Obispo

Salad Lyonnaise

By Chef Rachel Ponce Done well, a pairing of food and drink can take the taste buds on a thrilling rollercoaster ride of sensations. Properly contrasting flavors elevate the taste of both the food and the drink. On the other hand, matching food with beer, wine or cocktails that have similar notes can dull, even completely change, the experience of the beverage. The following recommended pairings may seem out there but fasten your seatbelts — you’re in for a treat!
Servings: 4

Ingredients

Instructions

  • Boil bacon in large skillet with 1 cup water, cooking about 40–45 minutes until water has evaporated. Pour bacon fat into ramekin. Transfer bacon to paper towel-lined plate. Save 3 tablespoons of bacon fat for dressing. To make the dressing, in large bowl place bacon fat, lemon juice, mustard, shallot and salt. While whisking, slowly pour in olive oil. Don’t stop whisking until everything is emulsified. Set aside.

  • To poach eggs, fill large saucepan with water and bring to a simmer. Add vinegar and swirl simmering water with slotted spoon. Crack egg into ramekin and slowly add to water. Repeat with remaining 3 eggs and cook for 2 minutes. While eggs cook, place paper towel-lined plate next to saucepan. Once eggs are done, use slotted spoon to remove eggs and place on paper towel.

  • Add frisée to large bowl containing the dressing. Add bacon bits. Toss, then divide onto serving plates. Top each with poached egg and freshly cracked pepper.