Topped with a creamy poached egg, tangy champagne vinegar, and salty lardon, Salade Lyonnaise is a unique salad that uses frisée for a bitterness that brings all the flavors together.
Photo Courtesy of:CookingNYTimes.com
Yield: 4 servings
- 8 ounces of frisée lettuce (1-2 large heads) a type of chicory.
- 2 tablespoons of olive oil
- 8 ounces of lardon or pancetta (bacon will do in a pinch)
- 2 tablespoons of minced shallot
- 1/4 cup of Champagne vinegar
- 2 teaspoons of dijon mustard
- 1 teaspoon of honey
- 1/2 teaspoon of salt
- 1 tablespoon of minced parsley
- black pepper to taste
- 4 poached eggs
- 4 croissants
- Tear the frisée into bite sized pieces and soak it in cold water for at least 10 minutes. This crisps the frisée giving it more structure. Drain the frisée and run it through a salad spinner to dry thoroughly.
- Prepare 4 poached eggs. Cut the croissants in half and toast until browned and very crisp.
- Cut the lardon into thick batons and add to a frying pan along with the olive oil. Fry over medium heat until the lardon are nicely browned. Transfer the lardon to a plate, and then add the shallots to the pan.
- Fry the shallots until the just start turning brown and are very fragrant. Add the vinegar, mustard, honey and salt, and whisk the mixture together to create an emulsion. Add the parsley.
- Put the frisée into a bowl along with the lardon and pour the warm dressing over the salad. Toss to coat.
- To plate, put a croissant on the plate, cover with the salad, then top with a poached egg.
Serve immediately with some fresh ground pepper.
Pair with E. Guigal 2013 Cotes du Rhone AOC Blanc dry white wine (750ml) – $16.99
65% Viognier, 15% Roussane, 10% Marsanne, 8 % Clairette, 2% Bourboulenc 90 points – Robert Parker. A great vintage for whites, the 2013 Cotes du Rhone Blanc (mostly Viognier) has outstanding notes of white peach and tangerine to go with an elegant, seamless style on the palate. It’s a smoking value to drink. Drink through 2017. 89 points – Wine Spectator Pretty, with honeysuckle, quinine, white peach and mirabelle plum notes that give way to a slightly more unctuous feel through the anise and white ginger accented finish.
Recipe Courtesy of: Thompson Family Cookbook