Smoked Salmon Lyonnaise Salad

• total time: 40 minutes

Ingredients

4 large eggs

2 tablespoons unsalted butter

1 garlic clove, smashed

12 baguette slices (about 1/4 inch thick), sliced on an angle

4 ounces thick-cut bacon (about 3 slices), cut into 1-inch pieces

1 shallot, finely chopped

3 1/2 tablespoons red wine vinegar

1/2 teaspoon Dijon mustard

5 tablespoons olive oil

Kosher salt and black pepper, to taste

8 cups mixed greens (such as baby arugula, baby kale, escarole, and radicchio)

4 ounces cold-smoked salmon, preferably thick-cut, torn into bite-size pieces

Directions

Make the jammy eggs and croutons Preheat oven to 400°F. Bring a small saucepan of water to a boil over medium-high. Meanwhile, fill a medium bowl with ice and water; set aside. Gently lower eggs into boiling water. Boil 7 minutes. Transfer eggs to bowl of ice and water; cool 10 minutes. Peel and halve eggs; set aside.

Melt butter in a medium skillet over medium-low. Add garlic; cook, swirling skillet often, until sizzling and fragrant, about 1 minute. Transfer garlic butter to a small bowl. Wipe skillet clean; set aside.

Arrange bread slices on a small baking sheet; brush top side of each bread slice evenly with garlic butter. Bake in preheated oven until lightly golden, 6 to 8 minutes. Let croutons cool on baking sheet until ready to use.

Make the salad Cook bacon in skillet over medium-low, stirring occasionally, until rendered and crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Reserve 1 tablespoon drippings in skillet; discard remaining drippings or reserve for another use.

Add shallot to bacon drippings in skillet, and cook over medium-low, stirring often, until softened, about 2 minutes. Whisk in vinegar, incorporating any residual bacon bits from bottom of skillet. Whisk in mustard until well combined. Whisk in olive oil. Season to taste with salt and pepper. Remove from heat.

Arrange mixed greens on a serving platter. Top with salmon, egg halves, croutons, and bacon. Season eggs to taste with salt and pepper. Drizzle salad with warm dressing, and serve immediately.

Nutrition

• Calories: 532 kcal
• Total Fat: 39 g
• Saturated Fat: 11 g
• Unsaturated Fat: 0 g
• Cholesterol: 236 mg
• Sodium: 1373 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 25 g