Search Results for “Salad Lyonnaise”

Salad Lyonnaise

Simply wonderful and oh so French.

(Paris update: Bon Jour –been here six days and loving every minute. Had my second chocolate croissant this morning. Breads fantastic. Weather perfect. Saw Eiffel Tower last night. Our dinner at Verjus tonight 9:30. Everyone very nice.) (UPDATE– I can’t believe we did not see this salad on bistro menus in Paris or Provence maybe it is only in the Lyon area of France — whatever the reason it wasn’t on the menus, it should have been.)

I could hardly wait to “eat our way across France” so the first time I saw this salad on a menu, I had to order it. See picture of the French version at bottom of this post. (If I figured out how to upload a picture from my new iPad that is, if not, then I will

What a perfect salad to say hello to Spring and to France. This is a very popular salad on French bistro menus. Beautiful lettuce like frisee make this such an attractive salad on the plate. This is a simple salad with ingredients you probably already have in your refrigerator. Don’t be intimidated by the poaching of the egg; you’re just boiling them without the shell. They can be done in advance, shocked in ice water to stop the cooking and rewarmed in simmering water when ready to put your salad together

This salad typically is made with frisée, because of the unique texture and slight bitterness but if you can’t find it do a spring salad mix. Escarole, dandelion and arugula would work in this salad also. The frisee along with crisp bacon lardons, garlic croutons, a mustard vinaigrette made with some of the warm bacon fat topped with the beautifully poached egg makes this an amazing salad.

I made this salad for a French dinner we did before leaving for France.

March 20, 2012 By Sherry

Soup, Salad, & Sauces

Soup:

Brunswick Stew

Butternut Squash Soup with Fried Sage Leaves

Cheesy Vegetable Soup

Chicken, Asparagus and Pasta Soup

Chicken Egg Drop Soup

Chicken and White Bean Chili

Corn and Crab Bisque

Cornbread and Buttermilk Soup

Cream of Cabbage (and Potato) Soup

Creamy Chicken Poblano Pepper Soup

Cucumber Soup

Egg Flower Soup (Egg Drop)

Four Bean Chili

Fried Turkey Gumbo

Lobster and Shrimp Bisque

Mac ‘n Cheese Soup

My Gumbo

New American Feast — Tasting Menu

Okra and Corn Chowder

Posole (Mexican Soup with Pork and Hominy)

Potato, Carrot, and Parsnip Soup

Potato and Leek Soup with Pancetta

Pumpkin Tomato Soup with Creme Fraiche and Parmesan Leaf Puffs

Quick and Easy Clam Chowder

Roasted Parsnip Bisque with Crispy Pork Belly

Sausage and Bean Chowder

Shrimp and Corn Chowder

Slow-Cooked Chicken Tortilla Soup

Souffled French Onion Soup

Stuffed Bell Pepper Soup

Tomato Basil and Parmesan Soup

Tomato and Cauliflower Soup

Turkey Soup with Kale and Rice

Tuscan Tortellini Soup

White Bean Soup with Ham

Winter White Vegetable Soup

Winter Worthy Clam Chowder

Salads:

Almond Slaw with Edamame

Arugula Spinach and Watermelon Salad

Arugula and Watermelon Salad

Asian Chicken Salad

Asian Ramen Crusted Chicken Salad

Asian Salad with Chicken

Asparagus and Mushroom Salad

Avocado Bacon and Egg Pasta Salad

Avocado Shrimp Salad

Baby Blue Salad

Baby Romaine with Peaches and Bacon

Baked Goat Cheese Salad with Dates

B-E-A-T Salad

Bitter Greens with Yuzu Dressing

Black Rice Salad with Soy Glazed Salmon

Blackberry Spinach Salad

Blood Orange and Mango Salad

BLT Stacked Tomatoes

Brussel Sprouts and Date Salad

Brussel Sprout Salad

Brussel Sprout Salad with Pumpkin Seeds and Cranberries

Cauliflower Broccoli Salad with Apricots

Cauliflower “Potato” Salad

Chicken Salad Avocado Boats

Chicken Salad for the New Year

Chicken Stuffed Sea Shells

Cilantro Slaw

Corn and Tomatillo Relish

Couscous Salad with Strawberries, Avocado and Lime Vinaigrette

Cranberry Kale Salad

Crunchy Asian Salad with Peanut Dressing

Crunchy Napa Cabbage Salad

Crunchy Peanut Slaw

Cubano Orzo Salad

Cucumber Noodle Salad

Cucumber Zucchini and Pineapple Salad

Dragon Fruit Salad

Easter Egg Radish Salad

Emerald City Salad (aka Crunchy Romaine Toss Salad)

Fall. Slaw, Ya’ll

Frozen Fruit Salad

Garlicky Greens

Georgia Cracker Salad

Green Pea Pasta with Vegetables

Grilled Chicken Caesar Salad with Avocado

Grilled Corn and Edamame Salad

Grilled Pork Chop and Roasted Apple Salad

Grilled Romaine Lettuce

Grilled Seafood Salad

Hawaiian Rice Salad

Heirloom Tomato Salad

Italian Chopped Salad

Jalapeno Potato Salad

Jicama Apple Salad

Kumquat Corn and a Few Other Things Salad

Massaged Kale Salad

Marinated Bean Salad

Marinated Slaw

Mediterranean Grain Salad

Melon Salad with Goat Cheese and Lime Mint Dressing

Nutty Coleslaw

Oeuf Mayonnaise

Orange, Avocado and Watermelon Salad

Pasta and Arugula Sala and Herb Dressing

Pasta Salad with Asparagus and Shrimp

Pasta Pesto with Peas

Pasta Spinach Salad with Mandarins and Cherries

Peach and Arugula Salad with Pancetta Chips

Peanut Noodle Salad

Peanut Zucchini and Cucumber Spiralized Salad

Pesto Cauliflower with Arugula Salad

Potato and Arugula Salad

Potato and Green Bean Salad

Potluck Macaroni Salad

Pumpkin Salad with Goat Cheese with Maple Vinaigrette

Rainbow Cauliflower Salad

Rainbow Chicken Apple Slaw

Rainbow Slaw with Roasted Pumpkin Seeds

Red and Green Cabbage Salad with Fennel

Red Quinoa Salad in Cucumber Cup

Roasted Beet Napoleons

Roasted Beet and Pinenut Salad

Roasted Pear and Raspberry Salad

Salad Luke

Salad Lyonnaise

Seaside Slaw

Sensation Salad with Avocado

Shaved Asparagus Salad

Shaved Zucchini Salad

Shrimp and Avocado Salad

Shrimp Louie Salad

Smoked Chicken Salad with Cranberries and Roasted Pecans

Spicy Bean Sprout Salad

Spicy Green Bean and Cucumber Salad

Spring Salad with Grapefruit and Avocado

Spinach, Chicken Blueberry Salad with a Touch of BBQ

Strawberry Spinach Salad

Summer Coleslaw with Apples and Peanuts

Summer Corn Salad

Summertime Spaghetti Salad

Sweet Corn Salad with Buttermilk Dressing

Thai Steak Salad

Tomato and Arugula Salad

Tomato and Edamame Salad

Tomato Crab Amuse Bouche

Tomato and Onion Salad

Tomato Watermelon Salad

Trofie Pasta Salad with Bacon and Avocado

Tropical Rice and Chicken Salad

Tuscan Bread Salad (Panzanella)

Watermelon Salad with Goat Cheese

Wedge Salad on a Different Angle

Zucchini Salad Bowl

Salad Dressings:

Basil Pistachio Salad Dressing

Buttermilk Dressing

Peanut Dressing

Poppy Seed Dressing

Spiced Yogurt Dressing

Yuzu Dressing

Extras:

Preserved Lemons

Sauces & Etc.:

Blueberry Mustard Sauce

Mock Devonshire Cream

Parmesan Basil Sauce

Port and Sun-dried Cherry Sauce

Sweet and Sour Sauce

Thai Sweet Chili Sauce

Zippy Orange Sauce

August 11, 2009 By Alexis

Appetizers/ Beef/ Beef/Veal/ Desserts/ Fish/Seafood/ Game/ Lamb/ Legumes/ Pork/ Poultry/ Salads/ Soup

Michie’s Family Feast

The history of our Michie Feast!

In case you aren’t familiar with my blog or our family who loves to cook, this post will show you a little of how it all started — our love for food and family. So take a minute to look at one or two of our “family feast” dinners and if you get a chance look under “stories” for some “it’s not always about the food” stories/dinners.

So, our Michie feast started one Thanksgiving (before all the grandsons (6) ). This was the first year my husband started frying our turkeys. After buying something like 3 gallon of oil, we wanted to use that oil again before the kids all went back home.

Our first Michie Feast would have, of course, been a fish fry with my dads famous hushpuppies (see blog for recipe). Then the next family feast came the oysters (fried, smoked, Rockafellow, and raw of course). After that it didn’t matter that we had all that oil to find a use for; we just wanted to make a special meal together where everyone cooked a dish, presented it to the group (whoever was in town for Thanksgiving), pairing it with wine/cocktail of their choice. Friends of ours would be there every other year and occasionally one of the kids brought some extra guests.

June 3, 2025 By Sherry

ColdApp/ Egg Dishes/ Morning Foods/ Salads

Oeuf Mayonnaise

Ei, veze, arrautza, oeuf, Muna, Uovo, Ubh! Or just EGG!

An egg by any other name would still be just an EGG. Just as Juliet once said “What’s in a name?”, That which we call an “egg” (sorry William) “by any other name would taste the same”. So whether you are saying Ei (Dutch), Veze (Albanian), Arrautza (Basque), Oeuf (French), Muna (Finnish( , Uovo (Italian), or Ubh (Irish) it’s still just an egg and for this recipe it’s a chicken egg.

I first saw oeuf mayonnaise on a food blog and to me looked like eggs sitting on top of grits. Not until I comment on David Lebovitz’s site did I know how wrong I was (and stupid) because I thought the stuff on the plate was “grits” (of course they had to be cheese grits) but the halved boiled eggs were sitting on top of homemade mayonnaise.

July 11, 2020 By Sherry

Side dish

Grits with Corn and Goat Cheese

Here’s another “kiss my grits” grit recipe.

Well, not sure if grits need to be kissed but these were so delicious I want to kiss someone to thank them for the idea. Guess that would be Bobby Flay. I saw one of his shows where he made these and he pureed the corn but I decided to put the whole kernels in my version. My recipe also has a couple of eggs in them and they set up nicely for a casserole.

I love serving grits with bar-b-q of course but any grilled meat or chicken would go nicely with these grits. Add something green and your done.

So, when it comes to the grits, first of all don’t use instant grits as they are precooked and dehydrated and do not have nearly the flavor as other types. Quick grits and regular grits are about the same with the only difference being the size of the grind. If you are lucky enough to find stone-ground grits then buy those. They are made from whole dried corn kernels and coarsely ground between two stones of a grist mill. The entire kernel is ground so the stone ground grit will have a more speckled appearance and a rich corn flavor. (I store mine in the freezer.) I still buy my South Carolina grits and now find them on Amazon – here. The first time I bought Charleston grits was at a farmer’s market in Charleston and they were mixed – yellow and white. On Amazon they sell either white or yellow so I buy one of each and mix them and then freeze what I am not using. They last a long time in the freezer. (I just found Palmetto Mixed Grits on Amazon so no need to buy a bag of each.)

June 6, 2019 By Sherry

Side dish/ Vegetables

Baby Bok Choy with Brown Butter Garlic Sauce

Bok, Bok, Bok, doesn’t that sounds like some kind of strange bird?

Ok, so it isn’t a bird. I don’t think I have ever eaten this vegetable until back in February when we had our annual dinner of golf husbands and their wives. Our golfers have come to call this “wife appreciation dinner” because we let them play so much golf. Not that they really need our permission to do so, but it’s always nice of them to take us to dinner.

(I’ve been saving a few recipes so while I’m having the knee surgery and the first couple of weeks of rehab I can use some things from my draft folder — so here’s the first, hope I’m up and walking soon.)

I used the bok choy under the mashed potatoes here and then topped the potatoes with a little brown butter. For our dinner that night we had a beef fillet on top of the potatoes. Really nice.

June 25, 2012 By Sherry

Side dish

French Breakfast Radishes and Baby Carrots

Rabbit food you say!

While strolling through Hubble and Hudson grocery awhile back I was looking for a cute and interesting vegetable to make on Valentine’s Day for my husband. I’ve always loved radishes but these French Breakfast radishes grabbed my attention with their candy cane colors; and right beside them were the cutest French baby carrots. Both of theses vegetables are from Babé Farms in Santa Maria, CA.

I’ve read that these breakfast radishes with butter and salt is a French classic and a radish sandwich with fleur del or sea salt and unsalted butter on a baguette is a great children’s snack in France. Doesn’t that sound a lot healthier than that bag of Doritos the kids might grab after school. Don’t underestimate this little radish it has an elongated shape and a crisp texture with a delicate sweet flavor and it has much more going for it than those little globe radishes that get thrown into the salad mix.

I’m hoping we are going to be seeing these radishes in France next month at the markets we will be visiting because I will be grabbing a crusty French baguette and some great butter and taking that back for an evening snack with a nice glass of wine.

So my Valentine’s dinner was a filet mignon with King Crab piled on top with a compound butter with a Salad Lyonnaise (posting soon) and these French Breakfast Radishes and Baby Carrots as a side dish.

February 23, 2012 By Sherry

Cookies/Bars

Chocolate Coconut Macadamia Cookie

“C” is for cookie and that’s good enough for me!

Chocolate, Coconut and Cookie, those are three “c” words I love.

We went back home for my grandmother’s funeral a couple of weeks ago. She lived to be 98 years, 7 months and 30 days; a long life and to live it in her own home until the end was amazing.

I have so many memories of food and family dinners at her house and we will never forget her. When I see an ice cream machine, I will always think of the rich sweet vanilla ice cream she always made my grandfather, or just thinking of a simple pot roast reminds me of Sunday lunch she would have ready to pull out of the oven after church. She was never a cookie maker, that was something my mother loved doing. My grandmother did make good fried chicken, milk gravy and homemade biscuits and the best fried cream corn. Her style of cooking may have been more like Paula Deen’s but hey, she almost made it to 99 drinking cultured buttermilk, eating souse, pickled pigs feet and the occasional Twinkie.

While staying at my sister’s for a week, she and I had a chance to stop by their local Grandad’s Deli and had a wonderful reuben sandwich (we halved it) and potato soup. Sharon, the owner, had a mouth watering selection of desserts but the thing we both zoomed in on was a big fat cookie (Cookie Monster size for sure) that we knew was going to be delicious as soon as we saw the big macadamia nuts studding the cookies. I knew this was one recipe I was going to have to recreate. My daughter and husband had been there earlier and she brought back remnants of her cookie and shared a bite with me. That’s when I knew I had to have one and I WOULD NOT BE SHARING IT–not one bite.

I think any recipe is only as good as it’s ingredients, so for these cookies I decided to use an organic salted butter, my vanilla bean paste (for a more vanilla taste) and of course the macadamia nuts and dark chocolate chips. I also splurged for organic eggs even though I never buy them. I’m not sure if someone could actually tell whether something was made with organic products or not but look at the picture below. The organic egg yolk does look darker in color and the white whiter than the penned up non-exercised hen’s egg. I wasn’t taking any chances in this recipe. I wanted it to be delicious so why not use the best.

(Note: these were delicious cookies, but still not the same as the ones from the deli that I loved so much. I guess that means the next time I’m up there I will have to go try another one and then tweak this recipe.)

February 2, 2012 By Sherry