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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.

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