Salade Lyonnaise

4 cups torn frisée or other strong-tasting greens, washed and dried

2 tablespoons extra virgin olive oil

About 1/2 pound good slab bacon or pancetta, cut into

1/2-inch cubes

1shallot, chopped, or 1 tablespoon chopped red onion

2to 4 tablespoons top-quality sherry vinegar

1tablespoon Dijon mustard

Salt

4eggs

Black pepper.

NOTE: I just entered the bacon & olive oil in to calculate nutrition. You need to calculate the egg and greens separately. Plus, I only added 1.75 oz. bacon, whereas Bittman calls for a 1/2 pound (8 oz.) I think somewhere in between us both might be good, as mine seemed a little skimpy, altho still entirely adequate.

1. Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.

2. Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.

3. If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)

Yield: 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user AMAZINGANN.