Thursday, June 20, 2019

Salade Lyonnaise

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.
Frisée lettuce: locally grown from Argus farm market.
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.

Just before serving, you pour the warm vinaigrette mixture over the lettuce to wilt it slightly.

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:

Angie's Recipes said...

I always love beautiful curly frisée lettuce! Your salad looks really trendy and delicious, Mae.

Jeanie said...

I could eat that dressing by the spoonful.

R's Rue said...

Yum.
www.rsrue.blogspot.com

Nil @ The Little House by the Lake said...

That really looks delicious.

Jen Rose said...

Now this is my kind of salad! Easy, delicious, effective. =)

Beth F said...

Simple, fresh, and good.

gluten Free A_Z Blog said...

I love salads that draw from a variety of greens. Looks delicious.

bermudaonion said...

I didn't like lardons when we lived in France because they were mostly fat and they were barely cooked. Yours look delicious.

Deb in Hawaii said...

I love a poached egg on top of greens. ;-)

Sherry's Pickings said...

how very delicious does this sound!

shelleyrae @ book'd out said...

Bacon makes everything better ;)