• Skip to main content
  • Skip to primary sidebar
✮ The Food Dictator ✮

The CIA Lyon Frisée aux Lardons

March 21, 2017 by The Generalissimo 3 Comments

317
SHARES
FacebookTwitterPinterestRedditWhatsappYummly
Light Dark Dark Light
()
The Hirshon Lyon Frisée aux Lardons
Frisée aux Lardons Image Used Under Creative Commons License From matthieufourment.e-monsite.com

Citizens, few things in this life make your beloved leader more palatally uncomfortable than greens – salads are always dramatically improved when you add bacon, egg and powerful flavors to it!

The classic Lyon salad fits the bill for me perfectly.

As noted on gastronomersguide.com:

This is the perfect recipe to welcome spring, which just made its grand entrance this past weekend. Salade Lyonnaise is one of the most popular salads in small French restaurants and bistros.

In Lyon, from where the salad originates, it is typically found on the menus of tiny eateries called Bouchons, which specialize in comfort foods such as soups, stews, sausages, cheeses, etc.

You can most certainly also find this salad served at Thomas Keller’s Bouchon and at many of the restaurants of Lyon native Daniel Boulud. Comfort food knows no boundaries of class. It is simply just that popular that both high and low places offer it. And why wouldn’t this salad be comforting? It is made of lettuce, croutons, bacon, and a poached egg perched on top.

This particular recipe is from the CIA – no, not the spy agency, but the Culinary Institute of America (in California).

Their site goes on:

The newest restaurant at The Culinary Institute of America (CIA) in Hyde Park, NY pays homage to world-renowned Chef Paul Bocuse, the father of modern French cuisine.

Among his many accomplishments, Chef Bocuse pioneered the market-inspired menu, which focuses on fresh and seasonal ingredients that set the stage for today’s local sustainable movement. The Bocuse Restaurant showcases a selection of classic mainstays, regional favorites, and iconic signature dishes. CIA Chef Sergio Remolina is the executive chef and instructor at the restaurant. To prepare for the opening, he traveled to Lyon, France to cook alongside Chef Bocuse.

One classic dish on the new menu is Frisée aux Lardons, or Lyonnaise-style Frisée Salad. “It is a great combination of salty, bitter, tangy, and smoky flavors,” says Chef Remolina. “As you cut into the poached egg, the warm yolk coats the salad and the taste is amazing.” Frisée, a member of the endive family, has a small head with spiky or frilly thin leaves.

Trim the green part of the lettuce by cutting it off with kitchen scissors, wash in cold water, spin the leaves dry, and hold in a damp towel in the refrigerator until you are ready to serve. Frisée aux Lardons is an impressive start to an elegant dinner or a delicious main course.

Battle on – The Generalissimo

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The CIA Lyon Frisée aux Lardons


★★★★★

5 from 1 reviews

Print Recipe
Pin Recipe

Ingredients

Units Scale
  • 8 ounces slab or thick-sliced bacon
  • 2 shallots, minced
  • 2 heads frisée lettuce
  • Sherry Vinaigrette (recipe follows)
  • 1/2 cup Sourdough Croutons, or as needed (recipe follows)
  • 4 Poached Eggs, warm (recipe follows)
  • 4 teaspoons Fines Herbes (recipe follows)
  • Kosher or sea salt, as needed
  • Freshly ground black pepper, as needed
  • Sherry Vinaigrette
  • 1/4 cup sherry wine vinegar
  • 1 teaspoon Dijon mustard
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 3/4 cup extra-virgin olive oil
  • Sourdough Croutons
  • 1/2 cup clarified butter or as needed (see Recipe Note)
  • 2 cups sourdough bread, cut into 1/2-inch croutons
  • Poached Eggs
  • 2 quarts water, or as needed
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon salt
  • 4 large eggs
  • Fines Herbes
  • 1 teaspoon minced parsley
  • 1 teaspoon minced chervil
  • 1 teaspoon minced chives
  • 1 teaspoon minced tarragon

Instructions

  1. Sherry Vinaigrette
  2. Whisk together the vinegar and mustard with a pinch of salt and pepper. Gradually whisk in the oil until it is all incorporated and the vinaigrette is smooth and lightly thickened. Season with additional salt and pepper if needed. Whisk the vinaigrette just before using to recombine if necessary.
  3. Sourdough Croutons
  4. Add enough clarified butter to a sauté pan to come to a depth of about 1/2-inch. Add the croutons in batches and cook, turning as necessary, until they are an even, golden brown on all sides. Transfer the croutons to toweling, to drain once they are browned. The croutons are ready to serve now or they may be stored in an airtight container at room temperature for up to 3 days.
  5. Recipe Note: Clarified butter is whole butter that has been melted in a heavy pot and cooked over low heat until the water and milk solids separate from the butterfat and fall to the bottom of the pot. Skim off any foam that rises to the top and then pour off the clear, golden clarified butter, leaving the milk solids and water behind. Clarified butter can be used to sauté meats, fish, poultry, and vegetables.
  6. Poached Eggs
  7. Combine the water, vinegar, and salt in a deep pan over medium heat and bring to a gentle simmer. There should be enough water to fill the pot to a depth of about 3 inches.
  8. Break each egg into a clean cup, and carefully slide each egg into the simmering water. Cook until the whites are set and opaque, about 3 minutes. Remove the eggs from the water with a slotted spoon and blot them on absorbent toweling. Serve the eggs immediately.
  9. Recipe Note: To prepare the eggs in advance, poach them as directed above. Once they are poached, transfer them to a bowl of ice water to cool them rapidly. Store directly in the water in the refrigerator until needed. To warm poached eggs, lower them into simmering water for about 30 seconds, blot as directed above, and serve.
  10. Fines Herbes
  11. Toss the parsley, chervil, chives, and tarragon together in a small bowl and reserve until ready to serve the salad.
  12. Frisée aux Lardons
  13. Cut the slab bacon into lardons (sticks measuring 1/4 inch by 1/4 inch by 1 inch). Heat a medium sauté pan over medium heat. Add the bacon and cook, stirring frequently, until evenly browned on all sides, about 3 minutes. Remove all but 2 tablespoons of the bacon fat and add the shallots.
  14. Cook, stirring frequently, until they are tender and translucent but with browning, about 2 minutes. Transfer the bacon and shallot mixture to a bowl with a slotted spoon.
  15. Separate the frisée into leaves. Rinse well with cool water and spin dry in a salad spinner (or blot with a clean towel). Place the frisée in a salad bowl, add 1/2 cup of the vinaigrette, and toss to coat evenly. Divide the frisée among 4 salad plates.
  16. Heat 1 tablespoon of the vinaigrette in a small sauté pan over medium heat. Add the bacon and shallot mixture and cook until just warm, about 1 minute. Divide this mixture evenly among the salads.
  17. Top each salad with some of the croutons and a warm poached egg. Sprinkle with some of the fines herbes, season with salt and pepper, and serve at once.

Did you make this recipe?

Tag @thefooddictator on Pinterest, Instagram or Facebook and hashtag it #TFD

How useful was this post, Citizen?

Click to rate My Recipe, Citizen - 5 hearts are ALWAYS appreciated!

Average rating / 5. Vote count:

No votes so far! Be the first to rate this post.

As you found this post useful...

Follow us on social media, Citizen!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Related posts:

The Hirshon Owensboro Black BBQ Dip
The Hirshon Bedfordshire Clanger
The Hirshon Manx Broth - Awree Vannin
The Hirshon Taiwanese Pineapple Cake - 鳳梨酥
The Hirshon Turkish Manti
The Hirshon Southeast Asian Spiral Curry Puff - Karipap Pusing, 螺旋咖喱角
The Hirshon Balinese Suckling Pig - Babi Guling
The Hirshon 'German' Liquid Olive Spheres - Flüssige Olivenkugeln

Filed Under: Recipes Tagged With: Egg, French, Pork, Salad

About The Generalissimo

The myth of the Generalissimo is far more interesting than the reality.

Previous Post: « A Cocktail To Honor Mark Hamill – The Joker’s Wild!
Next Post: The Hirshon Indonesian Thousand Layer Cake – Kue Lapis Legit »

Reader Interactions

Comments

  1. Christiane Fercoq

    March 21, 2017 at 9:08 PM

    en ce moment il faut faire la recette avec du pissenlit,c’est la saison

    Reply
    • Gerard Pommier

      March 22, 2017 at 1:07 AM

      Les pissenlits avec des lardons chaud, des œufs durs, c’est une tuerie.

      Reply
  2. Colette Gaudin

    March 22, 2017 at 3:38 PM

    tres bon d ailleurs 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

➤ Citizens – Please Support TFD Nation!

Donate to Help TFD!

⇔ Search, And Ye Shall Assuredly Find!

✮ Citizens ✮

TFD currently has a total of 1,364 posts and 1,160,868 words written since December of 2014! Add your voice to My 50,000+ dedicated readers, comment on My recipes and thus become an active member of TFD Nation! Looking for a particular recipe? Search for it in the box above or via the category tags below - there are THOUSANDS of the finest in world and historic recipes here!

❧ TREMBLE Before Our Categoric Zeal!

Appetizers (146)Beef (143)Beverages (24)Bread (112)Cheese (64)Chicken (132)Chinese (122)Chocolate (16)Condiments (262)Dessert (166)Drinks (23)Duck (20)Egg (47)Fish (56)French (56)Game (30)Georgian (34)Indian (60)Italian (58)Jewish (84)Lamb (73)Manifestos (1)Pasta (90)Pork (148)Salad (40)Sandwich (42)Seafood (84)Shrimp (53)Soup (109)Spices (12)Tofu (7)Turkey (15)Veal (18)Vegetables (108)

✺ Click to Follow Us Across Social Media!

Facebook   

    instagram

☥ TFD SPEAKS!!!

https://www.thefooddictator.com/wp-content/uploads/2019/02/TFD-Avatar-Cold-Open-FINAL.mp4

 Enjoy TFD’s Mellifluous Podcasts, Citizen!

Listen on Apple Podcasts

© 2023 · The Food Dictator is abjectly served by WORDPRESS

✮ The Food Dictator ✮
Manage Cookie Consent
Citizens!

Be advised that as an enlightened Dictatorship here at TFD, we are indeed on the side of right when it comes to protecting the privacy of TFD Nation!

We do use technologies such as cookies to store and/or access device information, solely to improve your browsing experience and to show personalized ads.

Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions - trust us, we really ARE on your side!

YOUR LOYALTY IS NOTED! 🎖️
Functional Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Manage options Manage services Manage vendors Read more about these purposes
View preferences
{title} {title} {title}
317
SHARES
FacebookTwitterPinterestRedditMailYummly