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
The CIA Lyon Frisée aux Lardons
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