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.
Salad Lyonnaise with Poached Egg
