Lyonnaise salad with poached egg (Salade lyonnaise)

1. Wash and dry the frisée, tear it into larger pieces and put it in a bowl.

2. Dice the bacon and fry it in a pan until crisp and rendered; dice the bread and fry it into croutons in the bacon fat.

3. Poach the eggs one at a time in simmering water with a dash of vinegar (about 3 minutes) until the white sets but the yolk stays runny.

4. For the dressing, mix the Dijon mustard with the wine vinegar, then emulsify by drizzling in the olive oil; season with salt and pepper.

5. Drizzle the frisée with the dressing and scatter over the crisp bacon and croutons.

6. Top each portion with a poached egg and serve at once.

Tip: The essence of lyonnaise salad is contrast: bitter greens, salty crisp bacon and a runny yolk that coats the leaves like a dressing. Cut the egg open when serving so the yolk runs through the salad.