Tag: need

Salad Lyonnaise – A Super Salad from a City of Meat

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.

As I joked about in the video, this is so tasty, it may be the only salad
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!

For 4 generous portions:

2 heads frisee lettuce, aka curly endive, or use arugula

8 oz bacon (or pancetta if you want to experience something
closer to real lardons)

4 large eggs

1 tbsp chives

For the dressing (makes extra, about 1 1/2 cups total):

1 generous tbsp minced shallots

1 generous tbsp Dijon mustard

salt and pepper to taste

1/2 cup sherry vinegar

1 cup lightly flavored olive oil

Cupcake bouquet

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Ingredients

For the cakes:

100g unsalted butter
100g caster sugar
100g self-raising flour
2 eggs
Zest 1 lemon
½tsp lemon extract

For the leaves:

50g fondant mixed
Green food colouring
¼tsp tylose powder (optional)

For the buttercream:

1x 250g tub mascarpone
80g unsalted butter, room temperature
400g icing sugar
½tsp vanilla extract
Varied food colours for the roses

You will also need:

Deep mini muffin pan with 20 mini cupcake cases
Piping bags with Wilton 1M nozzle
Flower pot
Polystyrene ball – cut in half
Cocktail sticks
Small bag of salt or something to weigh the pot down
Tissue paper and ribbon
Double sided tape
Scissors
Mini rose leaf cutter

That’s goodtoknow

Food colouring gels are much better than using liquid as the liquid food colours make the buttercream runny

Method

For the cakes:

The day before – add the tylose powder, if using, to the fondant and knead well. Add green food colour until you get your desired shade, roll to 1/8 of an inch thick and using the leaf cutter cut 40 leaves. Leave them to dry on greaseproof paper or a drying sponge but not in an airtight container or they won’t dry.
To make the cakes, add all the ingredients into a large bowl and beat until smooth. Don’t overbeat or the mix will be greasy and your cases will peel. Bake in the oven for 20 minutes at 160°C/325°F/Gas Mark 3. Remove and cool for at least half an hour before assembling the bouquet.

For the buttercream:

Beat the mascarpone and butter until light a fluffy then add the icing sugar a bit at a time until smooth. Add the vanilla and beat again. Don’t over beat or the icing may become runny.
Divide into 4 and colour as you wish.

To assemble the bouquet:

Start with decorating your pot. Wrap a piece of ribbon around the pot and stick down with double sided tape. Tie a bow with a piece of ribbon and stick over the join.
Weigh the pot down with a food bag of salt/rocks from the garden etc.
Lay the tissue paper over the top of the pot, Victoria used two squares and to make it look like flower paper. Push the halved polystyrene ball into the pot, pushing the paper down with it.
Take the cocktail stick and prick a hole in the centre of the bottom of each cupcake.
Push the cocktail sticks into the centre of the polystyrene ball. Push them half way in, then pop a cupcake onto the stick to hold it in place.
Start in the middle, putting 6 cupcakes around the centre one and then filling in the gaps after that. If you run out of cakes, don’t worry, you can pin the paper up around the cakes to fill in any gaps. Once the bouquet is full, you can start to ice your cakes.
Add the icing to your piping bag. Pipe 5 roses onto the cupcakes, starting in the centre and piping over what you already piped by millimetre. Then repeat with the other colours until all the cupcakes have been decorated. Watch our how to pipe cupcake roses video.
Finish off by adding the rose leaves to fill any gaps. Store in a cool place and remember not in a window or the flowers will melt off the cakes.

By Victoria Threader
Victoria Threader on Google+

What do you think of this recipe? Leave us your comments, twist and handy tips.

More Valentine’s day recipes

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Bonus Burrata

Since we posted our burrata and tomato salad video, I’ve been hearing that many of you went out and found some of this amazing cheese, and are now totally hooked. That’s great news, since the more popular it gets, the more expensive it will become. Hey… wait a minute.

Anyway, you’re going to need other ways to enjoy your new addiction, and this very sexy fig brulee with burrata comes highly recommended. I can’t think of a better quick summer dessert. If you’d like, you can check out the original post here, and as always, enjoy!