My dear, poor, non French people,
I myself used to hate it. As a kid we would only eat salad after the entree, with a lot of vinegar, and I really didn’t care for this sour sour sour moment.
And then I discovered the Salade Lyonnaise
La Salade Lyonnaise
1 salad. Mâche. Dandelions. Frisee. Or even Aragula.
1 egg per person
8 oz sliced bacon (lardons)
3 slices of bread (the older the best)
Mustard. Organic Canola Oil.
I hope you poor non-French people know that Lyon, this great French city in the South East of France, is a great place for food. It’s by many considered as the capital of gastronomy…
That’s where the French pope of gastronomy lives, Paul Bocuse.
An incredible chef who was at the head of a French Revolution: La Nouvelle Cuisine, in the 60’s.
A real “bon-vivant“, who very proudly tells how he’s been living with three women at the same time for years… Oh la la, le coq français!
But a great chef avant tout.
As I’m writing, the best chefs of the world are competing in Lyon to get the best award in the world: le Bocuse d’Or.
I’ve lived and studied (well, tried to) in Lyon, and the least I can say is that it’s not only a place for high-end pricey restaurants.
It’s just a place of amazing food.
The market in itself is “une tuerie” (a killing… like it kills you because it’s so good).
And the little traditional restaurants “les bouchons” are to die for.
Charcuterie, (Yes, Jesus is a sausage in Lyon),
Cheese (St Marcellin je t’aime),
and amazing dishes:
Quenelles de brochet (pike fish dumplings),
Tablier de sapeur (soldier’s apron, an amazing dish with tripes),
or Cervelle de Canut (litteraly “Silk workers brains”… actually fromage blanc with shallots and chives)…
Aïe Aïe Aïe!
My boyfriend at the time was coming from a family of restaurateurs, and I will always remember his step-father, the moustachy-grumpy-but-friendly Bruno, complaining about how “people didn’t know how to make a proper Salade Lyonnaise” any more.
Well I don’t know if Bruno would aprove of this one, but this is how I make it.
- Slice the bacon into lardons
(just as I explain in the video)
- Cut the bread in smallcroutons, of about the same size as the lardons.
- On a very very hot and non-sticky pan, pour the lardons. When they begin to sweat, add the croutons.
- Let them dance together for as long as they need to caramelize.
- Meanwhile put a pan of water to a boil
- Add red winegar
- Break your egg in a bowl, and gently slide it in the boiling water.
- Use your spoon to gather all the white around the egg, and cook them all for 3 minutes.
- Make a vinaigrette (1tsp mustard +1 tsp red wine vinegar + salt + pepper+ 2 tbsp oil)
- Mix it with the frisee (or whatever salad you have), add the lardons and the croutons, then the egg…
Bon appétit les amis!!