Salade Lyonnaise

This is a gourmet twist on the traditional salade lyonnaise, which is a green salad with lardons (strips of pork fat), croutons, and a poached egg. In our version, smoked salmon slices and a small amount of bacon replace the lardons, one big crouton steps in for smaller croutons, and the salad is topped off with caviar and a little sherry vinegar. This dish is typically served as a starter, but it also works well as an impressive light meal.

What To Buy: Purchase high-quality Petrossian Classic Salmon and Ossetra Caviar.

This is one of those salads that you make and eat right away because the warm dressing wilts the greens slightly. If you want to eat it later, you can make the croutons and poached eggs up to 2 days ahead and finish the rest of the recipe when you’re ready, gently reheating the poached egg before serving. Also, the fresher the eggs are when you poach them, the better the whites will hold their shape.

TIME/SERVINGS
Total Time: 20 mins
Active Time: 20 mins
Makes: 4 starters or light meals

INGREDIENTS

* 4 (1/2-inch-thick) slices country bread, such as pain au levain
* 3 tablespoons extra-virgin olive oil
* 1 medium garlic clove, peeled
* 4 teaspoons distilled white vinegar
* 2 slices of bacon or pancetta
* 4 large eggs
* 4-6 oz of sliced Petrossian Classic Smoked Salmon
* 4 3/8 oz of Petrossian Royal Ossetra Caviar
* 2 heads frisée, plus baby greens washed and torn into bite size pieces
* 1/4 cup sherry vinegar

INSTRUCTIONS

1. Heat the oven to 350°F. Rub both sides of the bread slices with 1 tablespoon of the olive oil and the garlic clove, and season well with salt and freshly ground black pepper. Place on a baking sheet and toast until golden brown, about 10 minutes.

2. Meanwhile, bring about 2 quarts (at least 2 inches) of water to a simmer in a medium pot and add the distilled white vinegar. Break each egg into a separate small cup or ramekin. Gently slide the eggs into the simmering water, one at a time. Cook until the whites are just set, about 3 minutes. Lift the eggs out of the water with a slotted spoon. Place in a bowl of warm water to keep warm while finishing the salad.

3. Cut the smoked salmon into strips about ½ inch by 1½ inch and set aside.

4. Heat a large frying pan over medium-low heat. Cook the bacon or pancetta slices until they’re golden brown and crisp on one side, about 5 minutes. Flip and repeat. Remove to a plate lined with paper towels to drain. Discard all but 2 tablespoons of the bacon fat. Add the remaining 2 tablespoons olive oil and warm over low heat. Place frisée and greens in a large bowl and pour the warmed bacon fat and olive oil over it; toss well. Season with salt and freshly ground black pepper.

5. Add sherry vinegar to the frying pan and reduce by half, about 3 minutes. Remove from heat.

6. Remove the poached eggs from the warm water and blot dry. Divide the frisée and greens among four dishes; place approximately 1.5 oz of salmon on each plate, top with a slice of crouton toast, crumbled pancetta or bacon, and a poached egg. Drizzle reduced vinegar/bacon oil over the salads and top with caviar. Season well with freshly ground black pepper (be careful not to add salt as the bacon and caviar are already salty). Serve immediately.