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  • 3 bacon slices
  • 2 russet potatoes, cut into ½-inch cubes
  • 2 leeks (white part only), sliced
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 4 cups frisée or curly endive
  • 4 poached eggs (cooked about 2 minutes)
  • Shaved Parmigiano Reggiano cheese (optional)


  1. Cook bacon in a large, nonstick skillet over medium heat until done, about 5 minutes. Remove bacon, reserving fat. Add potatoes to pan; cook 5 minutes. Add leeks and continue cooking until potatoes are done, about 10 minutes, stirring frequently.
  2. Combine oil, vinegar, mustard, salt and pepper in a small bowl; whisk well.
  3. Toss frisée with dressing. Place on serving plates. Top each serving with potatoes, egg, crumbled bacon and cheese, if using.
Recipe by Jennifer Perillo.

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The recipe was originally published as Salad Lyonnaise on

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