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!
Le blog de Stéphanie Iguna : www.stephatable.com
Plus d'info sur la Food factory : www.facebook.com/foodfactorylyon