How great is Salad Lyonnaise? Lyon is considered the meat
capital of France, and yet the city’s most famous, and reproduced dish is
probably this simple frisee salad. Now that’s some delicious irony.
Don’t
worry…this salad is far from vegan. The mildly bitter greens are dressed in a
shallot and Dijon dressing, it’s spiked with a generous handful of crispy
lardons, or bacon in my case, and topped with a runny egg.
By the way, unless you’re some kind of crazy person, you’re
going to need some crispy croutons or crostini to finish this masterpiece off.
Here’s a link to the ones I used for this, sans Parmigiano-Reggiano. You’ll
also want to taste and adjust the dressing to your liking. I use a 2-to-1, oil
to vinegar ratio, as I think you need some acidity to cut the richness of the
bacon and egg yolk, but you may not want it as sharp.
that has a chance to be picked as someone’s last meal. There’s good, and then
there’s death row good. Anyway, I’ve been dying to film this old favorite, and
I really hope you give it a try soon. Enjoy!
closer to real lardons)