MA Lyonnaise Salad

What You’ll Use

Cooked eggs

Frisée

Chives

Cooked bacon ends

Sliced red onion

Apple cider vinaigrette

Salt and freshly ground pepper

Fill a heat-proof bowl with hot water, lower 4 eggs into the water and let them warm up. Trim the frisée, wash and pat dry, and tear into bite-size pieces so you have about 4 cups. Chop the rest of the chives. Wrap the remaining bacon ends in a couple of paper towels and microwave until warmed through, about 20 seconds. In a large bowl, combine the frisée and a handful of sliced red onions. Drizzle with about ⅓ cup of the vinaigrette, season with salt and pepper, and toss to coat. Peel and halve the eggs. Pile the salad on plates, plop 4 egg halves on top of each salad, and scatter the bacon over everything. Shower with the chopped chives, grind with more pepper, and serve.

Make-Ahead Instructions

Step 1

Bring a pot of water to a simmer. Gently add 6 eggs and cook until done to your liking, 6 minutes for soft-boiled, 8 minutes for hard-boiled. Using a slotted spoon, transfer the eggs into a bowl of cold water. Drain the eggs, transfer to a container, and refrigerate.

Step 2

Roughly chop any larger pieces of bacon, if necessary. Warm a large sauté pan over medium-low heat. Add the bacon and fry until browned and crispy, 10 to 12 minutes. Drain the bacon on a paper towel-lined plate, reserving 2 tablespoons bacon fat. Transfer half of the bacon to an airtight container and refrigerate.

Step 3

To prep the mushroom crêpes, chop 3 or 4 cloves of garlic. Slice the red onion. Transfer half of the red onion to an airtight container and refrigerate.

Step 4

In the same pan you used to cook the bacon, over medium-low heat, warm the reserved bacon fat. Add the mushrooms to the pan and sauté until they release their moisture and start to brown, 6 to 7 minutes. Add the remaining sliced onion, along with half of the garlic, and stir until fragrant, 1 minute. (Reserve the remaining garlic for the dill crème fraîche.) Stir in ¼ cup broth, wine, or water, and a few sprigs of thyme, and simmer until the liquid has mostly reduced, 5 to 7 minutes. Remove and discard the thyme sprigs. Stir in the remaining bacon. Season to taste with salt and pepper. Let cool, then transfer to an airtight container, and refrigerate.

Step 5

To prep the smoked salmon crêpes, pick the dill, toss the stems, and chop the fronds. In a small bowl, stir together the crème fraîche, remaining chopped garlic, juice of ½ lemon, and the chopped dill. Season with a pinch of salt and a few grinds of pepper. Transfer to an airtight container and refrigerate. Slice the remaining lemon half into wedges, transfer to an airtight container, and refrigerate.

Contains: milk, eggs, tree nuts, fish.