Salade Lyonnaise

 

salade lyonnaiseThis weekend while having lunch at Het Hert (great, little restaurant in Naarden, by the way), my husband and I discussed our vacation plans. Every year the same question arises: “Duras or something else?” — in France, obviously. We have been visiting Duras every summer since 2009 and every time we fall in love with the village and surrounding area even more. Driving into Duras always feels like coming home. So much so, that I’ve even joked about having lived there in a past life. We love that place so much. But we also love all the other villages and cities in the area. Like Miramont, Sainte-Foy-la-Grande, Monségur, Issigeac, Soumensac, Marmande and Bergerac. And of course places like Saint-Émilion, Bordeaux and Arcachon, which are a little further away and well worth the drive.
So, as you may have guessed, it didn’t take long for us to decide that this summer it was going to be Duras, for the ninth time! We rented a beautiful house from one of our friends there and I am already looking forward to August! Our hotels for overnight stops in Vierzon and Orléans have also been booked. Yay!
But first, plenty of other things to look forward to — like our trip to Le Touquet-Paris-Plage in April and working on my cookbook. Most of my days are spent immersed in studying, writing about and practicing French cuisine. Yesterday I made a lovely Flan Parisien (hurray for the new oven — which came in a week late, but still). For lunch, I quickly threw together a Salade Lyonnaise. Of course, I could not find frisée salad (something to do with it being Sunday and living in a Dutch suburb), so I had to settle for romaine, which wasn’t a bad alternative. I wrote a very rough recipe, which I am sharing with you today. The full (and improved recipe) will be in my book — more about that in due time!
Have a great week!

Salade Lyonnaise
Serves 3

  • 1 1/2 tbsps red wine vinegar
  • 4 tbsps sunflower oil
  • 1 tsp Dijon mustard
  • 1/2 tsp dried chervil
  • 1/2 dried parsley
  • Fleur de sel & freshly cracked pepper
  • 6 handfuls of crisp lettuce leaves
  • knob of butter
  • 1 shallot, finely chopped
  • 100g lardons
  • 1/4 baguette, cubed
  • 3 tbsps white wine vinegar
  • 3 fresh eggs

In a large bowl, whisk the vinegar, oil, mustard, dried herbs and salt and pepper to make a dressing. Reserve 1 1/2 tbsp of the dressing and toss the lettuce leaves in the rest, making sure they are coated with the dressing. Divide over 3 plates. Melt the butter in a frying pan and gently sauté the shallots. Add the bacon, increase the heat and cook for about 5 minutes. Stir in the cubed bread and toss for another five minutes. In the meantime, bring a large pan of water to a simmer for the eggs. Add the vinegar and stir with a whisk to create a whirlpool effect. Add each egg one by one to the water and poach for 2 1/2 – 3 1/2 minutes, depending on their size. Add the reserved dressing to the bread and bacon, give it a final stir and divide over the salad. Top with the poached egg, season with a little salt and serve.

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