Recently when my parents were visiting, we got to reminiscing about one period in my youth, following a family trip to Paris, when all my father wanted to eat was frisee with lardons and poached eggs: Salad Lyonnaise. Now my parents are mostly vegetarian and fond of kale salads, so I made a version for them which substituted crispy fried shallots for the lardons and used the shallot-scented oil in a hot vinaigrette to coat the kale leaves. The kale was a perfect foil for the runny egg yokes and the crispy fried shallots added a wonderfully deep, caramelized flavor that I liked even better than bacon.

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