A classic dish with a little twist
In partnership with Stéphanie Iguna of the Food Factory, C'est Lyon qui Régale revisits the great classics of Lyonnais gastronomy. Get your aprons on: today we reinvent the 'salade Lyonnaise'.
You can't get much more classic than this dish! We're not afraid to tinker with a recipe that has remained unchanged for decades though. A mainstay of local cuisine, you will find salade Lyonnaise on the menu of any 'bouchon'. This heavyweight salad is such a must that it has been adopted by many restaurants, and not just those serving Lyonnaise cuisine.
Are you ready to give this legend a makeover? To the kitchen!
Salade Lyonnaise requires a vinaigrette, of course.
In a bowl, mix two teaspoons of balsamic vinegar, a teaspoon of mustard and a generous dash of olive oil.
Salade Lyonnaise is packed with proteins.
First off, the eggs. Boil a pan of water. Boil fresh eggs for 7 minutes (during which time you can wash and dry a nice salad, such as oak-leaf lettuce), then put them in cold water for 2 minutes. Drain and put to one side.
Next, the bacon cubes. Without adding oil, fry 8 small pieces of bacon.
Cut 4 quenelles into slices. Brown both sides in a frying pan with a little bit of olive oil.
Finally, put all the ingredients in a serving bowl. First the salad, then the bacon cubes, the quenelle slices and, finally, the eggs and vinaigrette. Or you can choose to mix the ingredients up as you wish!
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Le blog de Stéphanie Iguna : www.stephatable.com
Plus d'info sur la Food factory : www.facebook.com/foodfactorylyon
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