Name: Salade Lyonnaise (Endive Salad with Hot Bacon Vinaigrette)
Yield: Makes 4 starter servings
Cuisine: French
Ingredients: 1 tablespoon finely chopped shallot; 40 g croûtons made from crustless bread, cut into 1cm cubes (see box); 170 g bacon lardons; Salt and freshly ground black pepper; 1 medium head endive, tough outer leaves and stems removed, rinsed, dried, and cut into 5cm pieces, at room temperature; 3½ teaspoons red wine vinegar; 5 tablespoons extra-virgin olive oil; 1 tablespoon Dijon mustard

Preparation info

Makes
4
starter servings

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

All variations of this popular salad descend from a common past - a rich Burgundian dish called salade Lyonnaise, made up of dandelion greens, diced hard-boiled or poached eggs, diced cooked pork (usually a pig’s foot), mashed cooked herring, garlic croûtons, and diced bacon. A hot dressing made from the rendered bacon fat with vinegar, most likely to wilt the greens, is poured over. Today’s version is made with frisée or endive, cooked diced bacon, croûtons and a vinegary dressing, sometim