 |
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.
I always love beautiful curly frisée lettuce! Your salad looks really trendy and delicious, Mae.
ReplyDeleteI could eat that dressing by the spoonful.
ReplyDeleteYum.
ReplyDeletewww.rsrue.blogspot.com
That really looks delicious.
ReplyDeleteNow this is my kind of salad! Easy, delicious, effective. =)
ReplyDeleteSimple, fresh, and good.
ReplyDeleteI love salads that draw from a variety of greens. Looks delicious.
ReplyDeleteI didn't like lardons when we lived in France because they were mostly fat and they were barely cooked. Yours look delicious.
ReplyDeleteI love a poached egg on top of greens. ;-)
ReplyDeletehow very delicious does this sound!
ReplyDeleteBacon makes everything better ;)
ReplyDelete