Salade Lyonnaise

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