Subject: Salade a la Lyonnaise
From: Unicorn (unicorn@indenial.com)
Date: Sat Sep 16 2000 - 03:04:53 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Here's a little food humor from reader Meg Fisher in Atlanta, Georgia:
Teacher: Now, Sam, tell me frankly, do you say prayers before eating?
Sam: No ma'am, I don't have to, my mom is a good cook.
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
Although the term "Lyonnaise" usually refers to the use of sauteed
onions in the preparation, in this case it means simply "in the style
of Lyons," a city world renowned for its famous chefs and their
equally famous restaurants.
Salade a la Lyonnaise (Lyons-Style Salad)
2 Tbs (30 ml) olive oil
6 slices bacon, cut into 1/2-inch (1 cm) pieces
2 Tbs red wine vinegar
Salt and freshly ground pepper to taste
1/2 lb (225 g) mild greens such as frisee, spinach,
or oak-leaf lettuce
4 eggs, poached
2 Tbs (30 ml) chopped fresh chives
Heat the olive oil in a small saucepan over moderate heat and saute
the bacon until almost crisp. Deglaze the pan with the vinegar and
season with salt and pepper. Toss the greens with the dressing in a
large bowl and arrange on individual serving plates. Place a poached
egg on the salad and garnish with chopped chives. Serves 4.
This archive was generated by hypermail 2b28 : Sun Oct 01 2000 - 00:00:02 EDT