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Cooking with Todd Moore of Lake Park Bistro
Chef Moore shows you how to make Salade Lyonnaise


Salade Lyonnaise
2 heads of frisee
250 grams slab bacon, cut into lardons
1 shallot, thinly sliced
1 duck egg
28 milliliters red wine vinegar
56 milliliters olive oil
14 grams butter
112 grams chicken livers, cleaned
1 piece pain de campagne, grilled
10 milliliters white vinegar

Tear frisee into bite-size pieces and put in a large bowl. If using slab bacon, cut lengthwise into 1/4-inch-thick slices. Cut bacon slices crosswise into 1/4-inch-thick sticks (lardons).

In a heavy skillet, cook bacon over moderate heat, stirring occasionally, until golden and remove skillet from heat.

Half-fill a 4-quart saucepan with water and stir in white vinegar. Bring liquid to a bare simmer. Break duck egg into a teacup. Slide egg into simmering liquid and immediately push white around yolk with a slotted spoon, moving egg gently. Simmer egg about 2 minutes; remove from water with a slotted spoon and rest eggs gently on a paper towel.

Reheat bacon in its skillet over moderate heat. Add shallot and cook, stirring, 1 minute. Add chicken livers, cook for 3 minutes. Remove from heat, add red-wine vinegar and olive oil, stir gently with a whisk to emulsify. Immediately pour hot dressing over frisee and toss with salt and pepper to taste.

Divide salad among four plates and top with poached egg. Season eggs with salt and pepper and serve salad immediately with grilled bread.

Watch the interview with Todd Moore.





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