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.
