Known as the city of Gastronomy, Lyon is one of the epic centers for French cooking. Home to famous Chefs, such as Paul Bocuse and Eugénie Brazier, the Lyonnaise (or Lyonnais) salad or the Salade Lyonnais is a traditional recipe one can find in brasseries or bouchons around Lyon. France has always had a strong culture in cooking and respect for its ingredients and the soil or "terroir" they come from. Paul Bocuse, the grandfather of French cooking, learned how to cook from "La Mère Brazier," known as The Mother of Modern French Cooking, Eugénie Brazier. Before teaching Paul Bocuse how to cook, Eugénie learned her cooking techniques from the Meres Lyonnaises, a group of women who cooked simple dishes and honored the ingredients. These generations of cooking created the foundation of what we all love and admire about French food. The idea of technique and basic skills matched with great ingredients make up a wonderful plate of food, which is what makes the Lyonnais Salad a standing dish all on its own. It's a salad with simplicity yet rich in texture and flavor its a perfect meal for lunch or a light dinner. The creamy yolk from the poached egg, combined with the lardons' richness, balances the bitterness and crunch from the frisèe. The parsley and green onions bring a bit of freshness, and the whole grain mustard with red wine vinegar liven up the salad providing a perfect harmony. Serve it with some fresh bread on the side, or add some croutons for some extra crunch.
- 11 g Whole Grain Mustard
- 15 g Red Wine Vinegar
- 30 g Olive Oil
- 10 g Shallot finely chopped
- Garlic small clove finely chopped
- Salt to taste
- 1 tsp Fresh Thyme
- 130 g Frisée small head trimmed
- 16 g Green Onions
- 10 g Parsley
- 70 g Lardons
- 2 Eggs
- Vinegar for poached eggs
Preheat a nonstick pan over medium heat.
Add diced lardons to the pan and cook slowly until golden brown, stirring them occasionally, 5-8 minutes (depending on the size of the lardons).
Once cooked through, remove the lardons from the pan with a slotted spoon and place them on a plate lined with a paper towel.
In a small bowl, combine the whole grain mustard, red wine vinegar, minced shallot, garlic, and thyme.
With a whisk slowly pour the olive oil into the bowl until it is emulsified.
Add salt to taste and black pepper if preferred.
Using a salad spinner, clean the frisée, and once dried add it to a large bowl.
Chop the green onions about 1/2 inch thick using the tops and bottoms.
Remove the parsley from the stems, leaving the leaves whole.
Mix all the greens in a bowl.
Bring a pot of salted water to a boil, then reduce the heat and bring it to a low slow boil (the fewer boiling bubbles the better).
Add one small tbsp of vinegar into the pot of water.
Crack an egg into a small bowl or small cup.
Right before adding the egg, with your slotted spoon, slowly swirl the pot of water, creating a small vortex.
Add the egg and cook for 2-3 minutes.
With the slotted spoon remove the egg from the pot and add it to a plate lined with a paper towel.
Top the salad with a poached egg.
Season with salt and black pepper, if preferred.
Serve with fresh bread or croutons.
Add microgreens as a garnish
Sodium: 364mgCalcium: 61mgVitamin C: 13mgVitamin A: 919IUSugar: 1gFiber: 2gPotassium: 159mgCholesterol: 164mgCalories: 100kcalTrans Fat: 1gSaturated Fat: 2gFat: 7gProtein: 6gCarbohydrates: 4gIron: 2mg