One of the best things about travelling is eating and, in particular, trying out local cuisines. This is an especially pressing concern for anyone visiting France. If you have found a vacation rental in Rhône-Alpes and are planning a trip to Lyon, one of the dishes that you might want to try is a refreshing and tasty salad that bears the city's name: Salade Lyonnaise.
Nothing could beat the real thing in the setting of the city itself and while enjoying a relaxing holiday but, in the meantime, while you plan and wait, why not try the recipe out for yourself?
Nothing could beat the real thing in the setting of the city itself and while enjoying a relaxing holiday but, in the meantime, while you plan and wait, why not try the recipe out for yourself?
Ingredients:
2tbsp of olive oil
200g of smoked bacon, diced
1 clove of garlic, smashed once
175g of crustless white bread, cubed
1 small head of frisée
Lettuce
1 shallot, finely sliced into rings
For the dressing:
1 shallot, finely chopped
1tbsp of red wine vinegar
1tbsp of Dijon mustard
3tbsp of olive oil
For the eggs:
1tbsp of white wine vinegar
2 fresh eggs
Method:
1. Heat 1tbsp of oil in a large frying pan and add the bacon and garlic. Sizzle for about 15 mins until the bacon is crisp and brown, then remove the bacon, leaving the garlic and bacon fat in the pan. Fry the bread in the bacon fat for 5 mins on a low heat, tossing occasionally until golden and crisp.
2. As they fry, make the dressing: Whisk the chopped shallot, vinegar, mustard and 1tbsp of water in a small bowl. Add the oil gradually, to make a thick dressing, season, then set aside.
3. Cut away, keep and wash the lighter lettuce leaves.
4. Bring a pan of water to a gentle boil and add the vinegar, poach the eggs in this water for 3 mins exactly. Line a plate with kitchen paper and use a slotted spoon to lift the eggs onto the plate.
5. Pour the croutons, bacon, lettuce and two-thirds of the dressing into a salad bowl and toss well.
6. To plate, pile the salad into the middle of two plates and arrange the remaining croutons and bacon around the side of the plates with the shallot rings. Drizzle the rest of the dressing around the outside and top each plate of salad with an egg, then season it to your own tastes.
Once you've got a taste for Lyon, plan your adventures in France!
2tbsp of olive oil
200g of smoked bacon, diced
1 clove of garlic, smashed once
175g of crustless white bread, cubed
1 small head of frisée
Lettuce
1 shallot, finely sliced into rings
For the dressing:
1 shallot, finely chopped
1tbsp of red wine vinegar
1tbsp of Dijon mustard
3tbsp of olive oil
For the eggs:
1tbsp of white wine vinegar
2 fresh eggs
Method:
1. Heat 1tbsp of oil in a large frying pan and add the bacon and garlic. Sizzle for about 15 mins until the bacon is crisp and brown, then remove the bacon, leaving the garlic and bacon fat in the pan. Fry the bread in the bacon fat for 5 mins on a low heat, tossing occasionally until golden and crisp.
2. As they fry, make the dressing: Whisk the chopped shallot, vinegar, mustard and 1tbsp of water in a small bowl. Add the oil gradually, to make a thick dressing, season, then set aside.
3. Cut away, keep and wash the lighter lettuce leaves.
4. Bring a pan of water to a gentle boil and add the vinegar, poach the eggs in this water for 3 mins exactly. Line a plate with kitchen paper and use a slotted spoon to lift the eggs onto the plate.
5. Pour the croutons, bacon, lettuce and two-thirds of the dressing into a salad bowl and toss well.
6. To plate, pile the salad into the middle of two plates and arrange the remaining croutons and bacon around the side of the plates with the shallot rings. Drizzle the rest of the dressing around the outside and top each plate of salad with an egg, then season it to your own tastes.
Once you've got a taste for Lyon, plan your adventures in France!
Photo credit: Kui-Doraku / CC BY-SA 4.0