Lyonnaise salad

I think I should have started my page with this recipe, at least the day I moved to Lyon, as there is nothing more traditional in Lyon than a Lyonnaise salad. Although, yes, you can make it with any curly lettuce, the most traditional would be to use either curly endive or lion’s tooth lettuce (dandelion that you can find in markets from time to time). Also, you can add soft-boiled egg or salted bacon, yet, if you are striving to be very traditional, you must use poached egg (although I do not believe people in earlier days did that and had the old good-boiled egg instead), smoked bacon, and croutons (logical, as bread leftovers are more than sufficient for this dish). And, that must be topped with simple mustard and vinegar and oil sauce. Simple as that. And incredibly tasty too.