Salade Lyonnaise | Rouxbe Online Culinary School

Ingredients

• 1/4 cup unsalted butter
• 1/4 tsp kosher salt
• 1/2 loaf white bread (square)
• 6 pieces thick-cut bacon
• 2 tbsp Dijon mustard
• 2 tbsp white or red wine vinegar
• 1 tbsp reserved bacon fat
• 2 tbsp extra-virgin olive oil
• 2 tbsp grape seed oil
• 1/8 tsp freshly ground black pepper
• 1/8 tsp kosher salt
• 1/8 tsp sugar
• 4 to 5 cups baby frisée lettuce (1 1/2 cups per person)
• 6 to 8 cups water
• 1 tsp table salt
• 1/8 cup vinegar
• 5 large eggs