10651 Salade Lyonnaisey 20 mins 20 mins 4 starters or light meals Wed Feb 20 08:41:00 -0800 2008 Thu Oct 01 13:03:51 -0700 2009 Medium French CHOW http://www.chow.com/recipes/10651 Thu, 01 Oct 2009 20:03:51 GMT A riff on a traditional French salad A variation on the traditional French frisée salad. This is a riff on the traditional salade lyonnaise, which is a green salad with lardons, croutons, and a poached egg. In our version, pancetta slices replace the lardons, one big crouton steps in for smaller croutons, and the salad is topped off with a little sherry vinegar. This dish is typically served as a starter, but it also works well as a light meal.

What to buy: Purchase high-quality pancetta from a gourmet store or your local butcher and have it cut to order. Otherwise, make your own pancetta and use some of it in this salad.

Game plan: This is one of those salads that you make and eat right away because the warm dressing wilts the greens slightly. If you want to eat it later, go ahead and make the croutons and poached eggs up to 2 days ahead of time, and finish the rest of the recipe when you are hungry. Here’s how to reheat a poached egg.

Also, the fresher the eggs are when you poach them, the better the whites will hold their shape.

This recipe was featured as part of our How to Make Pancetta story.

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  • Heat oven to 350°F. Rub both sides of bread slices with 1 tablespoon of the olive oil and the garlic cloves, and season well with salt and freshly ground black pepper. Place on a baking sheet and toast until golden brown, about 10 minutes.
  • Meanwhile, bring about 2 quarts (at least 2 inches) of water to a simmer in a medium pot and add white vinegar. Break each egg into a separate small cup or ramekin. Gently slide eggs into the simmering water, one at a time. Cook until whites are just set, about 3 minutes. Lift eggs out of the water with a slotted spoon. Place in a bowl of warm water to keep warm while finishing the salad.
  • Heat a large frying pan over medium-low heat. Render pancetta slices, and cook until golden brown and crisp on one side, about 5 minutes. Flip and repeat. Remove pancetta slices to a plate lined with paper towels to drain. Discard all but 2 tablespoons of the bacon fat. Add remaining 2 tablespoons olive oil and warm over low heat. Place frisée in a large bowl and pour warmed bacon fat and olive oil over it; toss well. Season with salt and freshly ground black pepper.
  • Add sherry vinegar to the frying pan and cook to reduce by half, about 3 minutes. Remove from heat.
  • Remove poached eggs from water and blot dry. Divide frisée among four dishes; top with a slice of crouton toast, a pancetta slice, and a poached egg. Drizzle reduced vinegar over salads, and season well with salt and freshly ground black pepper. Serve immediately.

    • Beverage pairing: Patient Cottat Sauvignon Blanc, France. This wine from around the region of Sancerre in France is simple and zippy, which make it a great match for this simple, but highly flavorful salad. The wine’s high acid and green apple and melon notes will handle the vinegar, while its pleasantly tangy edge will mollify the bitterness of the frisée and the saltiness of the pancetta.

    ]]>     http://www.chow.com/assets/2008/02/lyonnaisey290.jpg Aida Mollenkamp 49 Soup/Salad/Sandwich 4 (1/2-inch-thick) slices country bread (such as pain au levain or ciabatta)

    ]]>     3 tablespoons extra-virgin olive oil

    ]]>     74 1 medium garlic clove, peeled

    ]]>     4 teaspoons white vinegar

    ]]>     4 large eggs

    ]]>     4 (1/8-inch-thick) slices pancetta**

    ]]>     2 heads frisée, washed and torn into large pieces**

    ]]>     1/4 cup sherry vinegar

    ]]>     384 easy 1165 pancetta 1166 croutons 752 euro 219 pork 751 elegant 695 quick 388 healthy 745 ethnic 252 french 39 salad 933 winter 1047 warming 1046 cold weather 757 lunch 635 dinner 7306 weeknight 8548 no fuss 1 chow 2395 aida mollenkamp