Whether Lyon ever was the gastronomic capital of France is debatable in some circles. I firmly believe it is, it is just not as stuffy and highbrow as Paris or as flashy as Cannes, for a country of strict tradition and food rules it sort has its own angle on food unique in France, the culinary capital of the world.
Lyon has spawned many truly great dishes, including salade Lyonnaise. Certainly not the most simple salad ever created but one that approaches perfection in a way others do not, and no other dish embodies France in flavour, texture and contrast than the salad Lyonnaise.
The combination of bitter greens, crisp bacon, soft poached eggs and warm vinaigrette is really unbeatable. This centuries old salad is just a showcase of its simple ingredients; which are brought together in classic lyonnaise style and passion, with the welcome addition of soft avocado.
Photography By Frank Verbruggen
- 200g bacon Lardons
- 1 avocado sliced
- 2 tablespoon olive oil
- 2 tablespoon of red wine vinegar
- 2 shallot finely chopped
- 2 table spoon dijon Mustard
- 4 tablespoons extra virgin olive oil
- Splash of vinegar (white wine)
- 4 eggs
- 180g frisée or Curly endive
- Handfull of croutons.
Cook the lardons in a frying pan with the olive oil for a 2-3 minutes untill lightly browned and crisp, remove with a “holy” spoon and place onto some “Kitchen roll”
Add the red wine vinegar to the pan and gently scrape the pan with a wooden spoon, followed by the shallots and mustard, stir well and remove from the heat, whisk in the extra virgin olive oil to complete the dressing.
Bring a pan of water and the white wine vinegar to a gentle simmer (using your spoon swish the water into a vortex and drop the eggs into the middle of the vortex and magic happens), crack the eggs into the water and poach gently for about 3 minutes, or until the whites have set, remove from the pan with a “Holy Spoon” onto Kitchen roll to drain,
Toss the Frisée in the dressing and bacon lardons so that its well coated (don’t worry if the dressing is still warm) share between the 4 plates, top with the poached egg, avocado, and sprinkle with croutons.