Monday, June 21, 2010

Salade lyonnaise

I was just discussing my love of making and eating lyonnaise salad (and anything with a poached egg- yum, yum ,yum) with my friends over brunch yesterday and saw this NY Times article and recipe this morning, which is pretty much how I like to make it. The only thing I would add is that its easier to poach the eggs if you add a little vinegar to the boiling water.

4 cups torn frisée or other strong-tasting greens, washed and dried

2 tablespoons extra virgin olive oil

About 1/2 pound good slab bacon or pancetta, cut into 1/2-inch cubes

1 shallot, chopped, or 1 tablespoon chopped red onion

2 to 4 tablespoons top-quality sherry vinegar

1 tablespoon Dijon mustard


4 eggs

Freshly ground black pepper.

1. Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.

2. Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.

3. If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)

Yield: 4 servings

*image via nytimes

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