Salade Lyonnaise

Salade Lyonnaise

France is often referred to as the ‘culinary capital of Europe’ and the city of Lyon, where this recipes originates, it’s generally regarded as the ‘culinary capital of France.’  So let that sink in for a minute and then, hop right to it and make this Salade Lyonnaise! It’s delish and perfect for a weekend brunch or a light lunch any time of the week.

Salad:
4 slices of uncooked highest quality bacon ( you will reserve the lard)
2 cups frisee greens (or tender local greens you enjoy)
4 best-quality eggs
2 wedges of Cambozola cheese, if desired (this is a soft, very flavorful cheese; you could substitute brie)

Dressing:
1-2 t lemon juice
1 t Dijon mustard
¼ small shallot, finely minced
1 t white wine vinegar (or white balsamic)
1 t extra virgin olive oil1 t real whipping creamGrease from bacon, about 1 T
Fresh or dried herbs as preferred: tarragon, thyme and dill

Directions:
Pull eggs out of fridge to come up to room temp.  Cook bacon in oven or in a fry pan until crisp, reserve drippings to use in dressing;  let slices cool on a plate or rack.

Meanwhile, arrange greens on a plate, put small pot on the stove on high.  Prepare dressing by placing all indredients in a jar or tall container and blending with a whisk, frother or stick blender until creamy (emulsified).  Cut cooled bacon into tiny bits and crumble over salad greens.

Place eggs the now-warm pan water and bring to a boil.  Let boil about 2/12 minutes.  DO NOT OVER COOK.  When timer goes off, pull pan from the stove and place it under cold water.  Very carefully peel genty cooked eggs and then burst them over the top of the salad, one by one. Each salad gets two eggs.

Drizzle dressing over the top (you could also toss the greens in the dressing before you crumble bacon over the greens, if desired).

Enjoy!

Skills

Posted on

August 5, 2017

Submit a Comment

Your email address will not be published. Required fields are marked *