Saturday, March 8, 2008

La Salade Lyonnaise

This simple french salad is one of my all time favorites. It is at once satisfying yet light and perfect on a summer day. I took this salad to the next level by adding - so ripe they couldn't last one more day - yellow tomatoes on the side. Because there are so few ingredients, this salad comes together just as quickly as any other salad even with the poaching of the eggs. As with all recipes that have only a handful of ingredients, search out the best and you can't go wrong.

Salade Lyonnaise for two
3 c mixed greens and/or frisée ripped into manageable pieces
1 T vinegar, red wine works well
3 T olive oil
salt and pepper to taste
fresh chives, chopped
1 very ripe tomato, cut in thick slices
2 eggs (as fresh as possible, the whites will be better!)
2 slices of baguette

Make sure the lettuce is washed well and dried. The dressing will not adhere to lettuce that is wet. Meanwhile, bring a medium pot of water, only about 1.5 - 2" deep, to a gentle simmer. The water does not need to be a full boil. Put a 1/2 tsp of vinegar in with the water. This helps keep the white from fraying a bit, and is only necessary if your eggs aren't very fresh.

Crack the eggs into two small separate bowls or cups. When the water is at a gentle simmer, tenderly slide the egg into the water. It should just sit there, and the whites start to cook. Let poach until desired doneness, anywhere from 1.5 min - 3 min. I like my yolk quite runny, it adds to the salad.

Toast the baguette slices while the eggs poach, and mix the dressing. In a small bowl with the vinegar add a good pinch of salt and pepper. While whisking, add the oil. Pour over greens and toss until well coated. Slice tomato and sprinkle with a bit of salt and pepper as well! Arrange greens on a plate with tomato slices and baguette slices around the salad.

When eggs are done, remove from water with a slotted spoon and place on a paper towel to absorb some of the water. Transfer eggs onto the lettuce et voilà! Enjoy immediately.

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