Restaurant Reproduction: Salade Lyonnais

Pin it button
Pin it button

One of the greatest food pleasures to be had in France is a well-made Salade Lyonnaise. It's simple: frisee, lardons (pieces of bacon), and an egg.

Of course, with all things simple, getting it just right takes practice. Here's 'round one:

On the left is the version (mostly eaten) from Aux Lyonnais in Paris, as enjoyed by Maxwell. On the right is the version created last night in New York, as about to be enjoyed by Maxwell.

Recipe to follow... suggestions welcome.

You might also like

Categories

Restaurant Reproduction

Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.

0 Comments