Lyonnaise salad 2 ways

Lyonnaise salad 2 ways

Happy New Year everybody! May 2015 be filled with scrumptious food and good company.

Despite my skepticism about New Year’s resolutions, I can’t see anything wrong with trying to kick off the year on the right foot. The January “clean slate” effect is hard to resist and I do have a few projects of my own, although nothing too big or difficult to fulfill – I know myself all too well. I think not setting the bar too high is key here. And that is why I’ll be happy with myself if I manage to bring home-made lunches to work 4 times a week.

How about you? Any New Year’s resolution you would like to share with us? How about trying to feed yourself better and prepare meals more often? Now that is something I could help you with.

I’m planning on cooking up a storm for the blog and hopefully inspire you all to get in the kitchen – starting with this satisfying Lyonnaise salad. Light yet rich this is a terrific January meal, a great compromise between your healthy resolution and reality of your cravings. I hope you’ll enjoy it.

-Step 2 to 4-

Trick 1, the boil: I discovered the pre-boiling technique in Robuchon’s “The Complete Cookbook”. To the risk of sounding incompetent, poached eggs had never been my forte. From Heston to Ramsay nothing really worked for me until Robuchon. As you can seen in the right picture below, boiling the egg for 30 seconds sets the thin outer layer of white, which gets opaque. This really helps form a smoother more compact poached egg. Give it a try!

-Step 5-

Trick 2, the vinegar: I always add a bit of vinegar to the boiling water before poaching my eggs, I find it helps setting the white quicker. I use whichever I have at home: white, cider or in this case red wine vinegar. But keep in mind that some vinegar have small solid particles. My egg came out with some burgundy grains all over it, as you can see in the picture below. Use white vinegar it this bothers you, but I personally don’t mind it.

-Step 6 and 7-

The warm Lyonnaise toastie uses the same ingredients as the salad but prepared in a different way. The spinach is wilted with the grilled lardons and the garlic is rub on the toasted bread making a comforting alternative.

Lyonnaise salad 2 ways
Serves 1
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 1 handful Spinach
  2. a splash Olive oil
  3. 100gr lardon (or 3 Bacon rasher)
  4. 1 thick slice of Bread
  5. 1 Garlic clove
  6. 1 Egg
  7. 1 tsp Vinegar

  8. Dressing

  9. 1 tsp Dijon mustard
  10. 1 tbsp Red wine vinegar
  11. 3 tbsp Olive oil
Instructions
  1. Bring a saucepan of water to the boil. Wash the spinach if necessary.
  2. In a frying pan brown the lardons in the olive oil, over medium-high heat, until crispy.
  3. While they cook, cut the bread into chunky cubes and squash the garlic clove.
  4. Remove the lardons with a slotted spoon, reduce the heat to medium and fry the bread and garlic in the bacon fat until golden and fragrant. Discard the garlic and keep aside.
  5. When the water is boiling, cook the egg, still in its shell, for exactly 30 seconds. Take it out with a slotted spoon, keeping the pan on the heat, and run under cold water. Crack the egg in a small ramekin and keep aside.
  6. Bring the water back to a gentle boil and add the vinegar. Create a whirl by circling a wooden spoon around the pot a few time and delicately slip the egg in the water. Cook for 3 minutes.
  7. While the eggs cook make the dressing by combining all the ingredients and season with salt and pepper.
  8. Remove the egg with a slotted spoon and put on a kitchen towel to absorb the excess water. Season.
  9. Mix the spinach leaves, the croutons and lardons with 1 tbsp of the dressing, or to taste. Serve on a plate and lay the poached egg on top of the salad.
Directions for the toastie
  1. Bring a saucepan of water to the boil. Wash the spinach if necessary.
  2. In a frying pan brown the lardons in the olive oil, over medium-high heat, until crispy. Turn the heat off, add the spinach, season and put a lid on. Keep aside (the residual heat will wilt the spinach).
  3. Toast the slice of bread and lightly rub the garlic clove on one side.
  4. When the water is boiling, cook the egg, still in its shell, for exactly 30 seconds. Take it out with a slotted spoon, keeping the pan on the heat, and run under cold water. Crack the egg in a small ramekin and keep aside.
  5. Bring the water back to a gentle boil and add the vinegar. Create a whirl by circling a wooden spoon around the pot a few time and delicately slip the egg in the water. Cook for 3 minutes.
  6. While the eggs cook make the dressing by combining all the ingredients and season with salt and pepper.
  7. Remove the egg with a slotted spoon and put on a kitchen towel to absorb the excess water. Season.
  8. Scoop the spinach lardon mix over the toasted bread, drizzle some of the dressing and top with the poached egg.
Singly Scrumptious http://singlyscrumptious.com/

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3 Comments

  1. I seriously love salade lyonnaise.. thanks for reminding me how delicious it is, I have to make the recipe!

    • Andree-Anne
      Andree-Anne

      Ever since I discovered it during my student exchange year in Lyon it’s been one of my favourite salads. I just love the combination!

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