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Salade Lyonnaise, also called Salad Frisée aux Lardons. For complete instructions, see this recipe from
Bon Appetit magazine:https://www.bonappetit.com/recipe/frisee-lardon-salad
The recipe explains in detail how to poach the egg to top the lettuce and cooked bacon. |
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| Frisée lettuce: locally grown from Argus farm market. |
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Bacon sautéed with onions. Wine vinegar is added to the pan and reduced
to make a vinaigrette dressing for the salad. I used locally produced bacon. |
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| Just before serving, you pour the warm vinaigrette mixture over the lettuce to wilt it slightly. |
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A poached egg garnishes each bowl of salad. This dish is often served in Lyonnaise restaurants
called Bouchons, as well as in Parisian bistros. |
All photos copyright
© 2019 by Mae & Len Sander, for use by maefood dot blogspot dot com.
11 comments:
I always love beautiful curly frisée lettuce! Your salad looks really trendy and delicious, Mae.
I could eat that dressing by the spoonful.
Yum.
www.rsrue.blogspot.com
That really looks delicious.
Now this is my kind of salad! Easy, delicious, effective. =)
Simple, fresh, and good.
I love salads that draw from a variety of greens. Looks delicious.
I didn't like lardons when we lived in France because they were mostly fat and they were barely cooked. Yours look delicious.
I love a poached egg on top of greens. ;-)
how very delicious does this sound!
Bacon makes everything better ;)
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