Salade Lyonnaise

Salade Lyonnaise originates from the French city of Lyon, and it is one of the most popular salads found on the menus of numerous bistros and restaurants. Lyon has been named “The Gastronomic Capital of the World” since 1935. Salade Lyonnaise consists of chicory frisée, bacon, croutons, and a poached or soft-boiled egg. A fancier version can also be found with the addition of sautéed chicken livers.

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Mise en Place

Trim salad ends and unwanted outer leaves. Remove the core and detach curly leaves and soak them in cold water (add ice cubes) for a few minutes. Cold water recrisps salad. Change water bath and repeat if necessary. Grab greens by hand and transfer to the salad spinner and dry. Cleaned salad can be washed in advance and stored in the refrigerator in a freezer bag for up to 3 days. Cut bacon into thin pieces. Cook in a frying pan without fat for 5 min or until crisp. Drain and save fat for later use.

Oeuf Mollet/Soft-Boiled Eggs

Mollet “soft” in English, refers to eggs that are cooked in water in the shells for half of the time than hard-boiled eggs. The yolks are creamy and the whites is firmer. Bring a pot of water to a gentle boil, then lower the eggs into the water and when water returns to a gentle boil, set timer on to 6 minutes. Cool eggs in ice water for ≈5 min. Then gently crack the shells and put eggs back in water for a few more minutes. Peel them off and store peeled mollet eggs immersed in water and in the refrigerator.

Vinaigrette

Mix vinegar with mustard, salt, pepper and sugar. Whisk the vinaigrette while slowly adding the oil in a thin stream. Add shallots and some chopped parsley if desired. Save remaining parsley to coat the eggs.

Lardons

Cut bacon into lardons. Heat up a large frying pan and cook lardons for about 10 minutes on medium heat, until nicely brown and crunchy. Pass through a sieve; save pork fat for later use. Keep the pan for the croutons.

Croutons

Cut out bread into thin slices. Reheat pan that was used for the bacon with the butter. Toast bread slices on both sides. To accentuate the searing effect, press down bread using the bottom of a saucepan. Rub each slice with a garlic clove cut in half.

Chicken Livers (Optional)

Look for livers that are a deep dark pink color and shiny with moisture. They should be firm. To prepare livers, use the tip of a paring knife to trim off and discard any blood vessels, membranes, fat and tough sinew. The livers can be left whole or roughly chopped for sautéing. Heat a frying pan over a high heat and add a tablespoon of duck fat. Sautée livers for about 4 min (do not over cook) and season with salt and pepper. Serve warm along with the bacon when ready to serve.

Plating

In a large separate bowl, toss salad in some vinaigrette. Serve salade Lyonnaise in individual salad bowl or plate. Top with hot bacon and warm croutons. Add cooked chicken livers if desired. Reheat oeuf mollet in boiling water for 45 sec and roll in chopped parsley before cutting if desired. Season eggs with fleur de sel and pepper. Enjoy!

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