Subject: Lyonnaise Salad (Salade a la Lyonnaise)
From: Unicorn (unicorn@indenial.com)
Date: Tue Sep 02 2003 - 13:19:41 EDT
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FOOD FUNNY
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Thanks to prolific contributor Harriet St. Amant for the following
bit of food wisdom:
The kitchen today is so full of appliances,
A cook may get credit for what's really science's.
- Richard Armour
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TODAY'S RECIPE
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Salads similar to this one are found in bistros throughout France, but
the poached egg on top makes it "a la Lyonnaise," or in the style of
Lyon.
Lyonnaise Salad (Salade a la Lyonnaise)
4 slices pancetta or bacon, about 1/2 (12 mm) thick
2 Tbs (30 ml) extra-virgin olive oil
2 Tbs (30 ml) red wine vinegar
4-6 cups (1-1.5 L) mixed salad greens
4-6 poached eggs
Salt and freshly ground pepper to taste
Chopped fresh chives for garnish
Cut the pancetta into 1/2-inch (12 mm) strips and place them in a
saucepan with enough water to cover. Bring to a boil, remove from the
heat, drain, and rinse in cold water. Heat the oil in a small skillet
over moderate heat and saute the pancetta until golden brown, about 3
to 4 minutes. Add the vinegar and pour the mixture over the salad
greens, tossing gently. Divide the greens between salad plates, top
with poached eggs, and season with salt and pepper. Garnish with
chopped chives and serve immediately. Serves 4 to 6.
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