A fresh California spin on the French classic salad, Lyonnaise—crisp asparagus, lardons, and chicory. Enjoy it chilled or warm, with a vinaigrette that soaks up all that smoky bacon flavor. Add more eggs or greens, and you’ve got dinner.
INGREDIENTS
Salad:
- 1 bunch asparagus, trimmed and cut into 2″ pieces
- 1 head frisée, hand torn
- 4 oz slab bacon (¾ inch thick), cut into lardons
- 2 ripe pears (Comice or Bartlett), thinly sliced
- 4 large eggs
- Kosher salt, fresh cracked black pepper
Herb Croutons:
- 2 cups rustic levain bread, torn
- 2½ Tbsp extra virgin olive oil
- 2 tsp fresh thyme leaves
- 2 cloves garlic, minced
- Kosher salt, fresh black pepper
Red Wine Shallot Vinaigrette:
- 1 small shallot, finely minced
- 2 Tbsp red wine vinegar
- 1 Tbsp Dijon mustard
- 1 tsp honey
- 6 Tbsp extra virgin olive oil (EVOO) — or 5 Tbsp EVOO + 1 Tbsp bacon fat
- Kosher salt, fresh cracked pepper
DIRECTIONS
- Make croutons: Toss bread with olive oil, thyme, garlic, salt, and pepper. Bake at 375°F for 10–12 min until golden.
- Blanch asparagus: Boil in salted water 1-½ -2 min, shock in ice bath, and drain.
- Cook bacon: Render lardons in skillet until crisp; reserve 1 Tbsp fat (optional).
- Cook eggs:
- Jammy Eggs : Boil 6½ min, ice bath, peel.
- Poached Eggs: Simmer with a splash of vinegar, cook 3–3½ min.
- Vinaigrette:
- Macerate shallots in vinegar + salt for 10 min.
- Whisk in mustard, honey, then slowly add oil(s). Season to taste.
- Assemble: Toss frisée, asparagus, pear, bacon, and croutons with vinaigrette. Plate and top with halved egg, sea salt, and cracked pepper.
Spring is here and we’re in full swing at Robert Dorsey Catering & Events. To inquire, contact us at www.chefrobertdorsey.com.