Salad Lyonnaise with Poached Egg


Trim the bottom from each head of endive lettuce. By hand, separate the leaves into individual pieces.

Trim the bottom from each romaine heart. Cut off the top 3 inches and separate them into individual leaves. Trim the edges from each leaf and cut into 1” pieces.

Whisk all dressing ingredients together in a bowl until they emulsify.

Place the endive and romaine salad leaves in the bowl. Add the croutons and dressing. Hand-mix to coat all leaves with dressing.

Add the pepper and mix again.

To serve, place the dressed salad in a rimmed pasta bowl and top with a poached egg and browned pancetta.


2 heads curly endive lettuce

2 hearts romaine lettuce


For The Dressing:

2 tablespoons grain or Dijon mustard

3 tablespoons extra virgin olive oil

1/2 tablespoon fresh lemon juice

1/2 tablespoon white vinegar.

1 teaspoon C&H Golden Brown Sugar

1 cup croutons

1 teaspoon black pepper

4 poached eggs

1 cup browned, diced pancetta