I've lived in Lyon for five years and am just now discovering the amazing French section of MyRecipes.com. Far beyond the same ol', same ol' of boeuf bourguignon and brie en croûte you find on most sites - this one has recipes for real French food, and lots of them. It really helps take the intimidating edge off cooking a meal for your French friends. (And here's my recommendation for all the cultural information you'll want to know.)
I am beyond thrilled with this recipe discovery... and suddenly very hungry. Below is the recipe for one of my favorite lyonnais dishes from MyRecipes.com. Happy browsing and bon appétit, y'all!
Salad Lyonnaise
(c) Kui-Doraku
Ingredients
* 8 cups (8 oz.) frisée or tender inner curly endive leaves, rinsed and crisped
* About 1/4 pound French bread, sliced and toasted
* 1/2 pound side bacon, cut into 1/4-inch dice
* 3 to 4 large eggs
* 1/4 cup white wine vinegar
* 1 tablespoon Dijon mustard
* Salt and pepper
Preparation
1. Tear frisée into bite-size pieces and place in a wide salad bowl.
2. Tear bread into 1/2-inch chunks and scatter over the greens.
3. Put bacon in a 10- to 12-inch nonstick frying pan over medium heat and stir often until browned and crisp, 10 to 12 minutes. With a slotted spoon, transfer to towels to drain.
4. Break eggs into drippings in pan, and when whites are firm on the bottom, slide a spatula under each egg and, if desired, carefully turn over. Cook until whites are no longer clear, about 1 minute total. With spatula, transfer eggs to a plate (place side by side); keep warm.
5. Quickly discard all but 2 tablespoons fat from pan. Turn heat to high, add vinegar and mustard, and whisk until mixture boils.
6. Pour hot dressing over frisee and bread, add bacon, and mix. Spoon into wide bowls and top each serving with a hot egg. Season to taste with salt and pepper.
I am beyond thrilled with this recipe discovery... and suddenly very hungry. Below is the recipe for one of my favorite lyonnais dishes from MyRecipes.com. Happy browsing and bon appétit, y'all!
Salad Lyonnaise
(c) Kui-Doraku
Ingredients
* 8 cups (8 oz.) frisée or tender inner curly endive leaves, rinsed and crisped
* About 1/4 pound French bread, sliced and toasted
* 1/2 pound side bacon, cut into 1/4-inch dice
* 3 to 4 large eggs
* 1/4 cup white wine vinegar
* 1 tablespoon Dijon mustard
* Salt and pepper
Preparation
1. Tear frisée into bite-size pieces and place in a wide salad bowl.
2. Tear bread into 1/2-inch chunks and scatter over the greens.
3. Put bacon in a 10- to 12-inch nonstick frying pan over medium heat and stir often until browned and crisp, 10 to 12 minutes. With a slotted spoon, transfer to towels to drain.
4. Break eggs into drippings in pan, and when whites are firm on the bottom, slide a spatula under each egg and, if desired, carefully turn over. Cook until whites are no longer clear, about 1 minute total. With spatula, transfer eggs to a plate (place side by side); keep warm.
5. Quickly discard all but 2 tablespoons fat from pan. Turn heat to high, add vinegar and mustard, and whisk until mixture boils.
6. Pour hot dressing over frisee and bread, add bacon, and mix. Spoon into wide bowls and top each serving with a hot egg. Season to taste with salt and pepper.
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