One of the unexpected pleasures of our CSA share this year has been a lot of frisee- a bitter green, that I associate mainly with Salade lyonnaise. Since I also had eggs from the CSA, I took advantage of the warmer weather to enjoy this classic salad.
I fried 2 strips of bacon, and then brought 2 cups of water to a gentle simmer, adding about a tablespoon of vinegar and a good pinch of salt. The key is for the simmer to be very very gentle, otherwise you tend to get egg drop soup. I cracked the egg into a bowl first, and then ever so gently slipped the egg into the water, and let it cook 2 minutes.
I made a strong vinegrette with grain mustard, garlic, champagne vinegar and olive oil. Tossed it all together et Voila' a substantial salad in 15 minutes, perfect for a lazy weekend