Lyon Salad (Salade Lyonnaise)

Name: Lyon Salad (Salade Lyonnaise)
Cuisine: French
Ingredients: 120g frisée lettuce (or/and arugula, green lettuce); bread croutons (optional); warm vinaigrette; 65g bacon (or smoked pork belly); 1 tablespoon finely chopped onion; 1 tablespoon balsamic vinegar (or red wine vinegar + 1/2 teaspoon honey); 1 teaspoon mustard; 1 tablespoon olive oil; salt, black pepper; poached eggs; 2 eggs; 1 teaspoon vinegar; salt

April 19, 2013

French Eggs Vegetables Salads

A balanced salad with a bit of everything: lots of greens, some meat, a few croutons, a delicious warm vinaigrette, and a soft-boiled egg. When you break the white and the yolk mixes with the other ingredients, the only thing that comes to mind is "perfect." It's no surprise - the recipe comes from the French.

You may have noticed that twice this week I chose to prepare eggs simply, just boiled in water (see also this cream of sorrel soup). Why? Because my grandmother's hens have started laying, my fridge is packed with delicious eggs, and I searched for recipes that would make them the star, exactly as they deserve. When I have fresh ingredients from the countryside, I always prefer simple preparation techniques that highlight their natural flavor. This winter I bought only organic eggs from the store, but they're far from the taste of those "provided" by my grandmother.

Ingredients

120g frisée lettuce (or/and arugula, green lettuce)
bread croutons (optional)

Warm Vinaigrette

65g bacon (or smoked pork belly)
1 tablespoon finely chopped onion
1 tablespoon balsamic vinegar (or red wine vinegar + 1/2 teaspoon honey)
1 teaspoon mustard
1 tablespoon olive oil
salt, black pepper

Poached Eggs

2 eggs
1 teaspoon vinegar
salt

Servings: 2

How to prepare lyon salad (salade lyonnaise)

Put a pot of water with salt and vinegar for the poached eggs on the stove. Let it come to a boil.
Meanwhile, divide the salad between two plates (I used a mix of green and red lettuce, frisée, and arugula). Sprinkle croutons over it if desired.
Cut the bacon into cubes and fry in a pan without any added fat. Fry until crispy and it has released its fat into the pan. Remove the bacon with a spatula from the pan and sprinkle over the salads.
In the fat remaining in the pan (you should have about 2 tablespoons of fat, but if it's less, add olive oil), add the onion and sauté briefly, just until translucent.
Add the balsamic vinegar and mustard and stir until combined. Leave on heat for about 15 seconds. Remove the pan from heat and add 1 tablespoon of olive oil. Stir well. Pour the hot vinaigrette over the salad.
The water in the pot should be boiling by now. Remove the pot from heat. Crack an egg into a coffee cup; gently release the egg into the water by slowly lowering the cup into the water; with a spoon, gather the white around the yolk and then gently move the egg through the water. Let it cook for about 3 minutes. Remove with a slotted spoon and place in the center of the salad. Repeat with the next egg, making sure to reheat the water first.
Sprinkle the salad with sea salt and freshly ground pepper.

Bacon frying

Vinaigrette

Poached egg

Lyon salad

Lyon Salad (Salade Lyonnaise)

Ingredients

How to prepare lyon salad (salade lyonnaise)

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