Classic French Lyonnaise Salad with Boiled Eggs and Bacon Vinaigrette

Prepare the fresh ingredients: Wash 150 g frisée lettuce, spin dry thoroughly, and tear it into bite-sized pieces. Finely dice 1 small shallot and finely chop 10 g fresh chives. Cut 100 g sourdough bread into 1.5 cm cubes.

Slice the 4 leftover hard-boiled eggs (reserved from Day 1) in half lengthwise and set aside at room temperature.

Place a medium skillet over medium heat on the stovetop. Add 100 g diced raw bacon and cook for 6 to 8 minutes, stirring occasionally, until crispy and the fat is fully rendered. Use a slotted spoon to transfer the crispy bacon to a plate lined with paper towels, keeping the rendered fat in the skillet.

To the skillet containing the hot bacon fat, add 15 ml olive oil and the 100 g sourdough bread cubes. Toast the bread in the warm fat over medium heat for 4 to 5 minutes, tossing frequently, until golden brown and crispy. Transfer the croutons to a plate and season with a pinch of salt.

Reduce the stovetop heat to low. Add the diced shallot to the remaining fat in the skillet and sauté for 1 to 2 minutes until softened and translucent.

Whisk 15 ml Dijon mustard, 30 ml white wine vinegar, 1/4 tsp salt, and 1/4 tsp black pepper directly into the skillet with the warm fat and shallots to emulsify the warm dressing. Remove the skillet from the heat.

In a large salad bowl, combine the 150 g frisée lettuce and the 10 g chopped chives. Pour the warm bacon vinaigrette over the greens and toss immediately to coat the leaves thoroughly. The warm fat will gently wilt the frisée and mellow its bitter bite.

Divide the dressed greens between two plates. Top each salad with the crispy bacon, warm sourdough croutons, and 4 halves of the leftover hard-boiled eggs. Serve immediately while the dressing is still warm.