During our trip through Europe, I would keep track of all of our outstanding meals. Since I’ve been back in LA I’ve been meaning to recreate some of them. Earlier this week I did just that – I recreated my favorite salad from Lyon. The salad I chose to recreate was from Buchon Thomas where Chef Thomas made this deliciously simple salad. I felt quite proud of myself after whipping this up. It was as good as Chef Thomas’ – winning!! Any time my food is compared to that of a French chef’s, I will take the compliment in stride any day. Now whenever I feel like having a bit of Lyon at home, I can recreate this salad and reminisce on my lovely time in Lyon.
Salad Lyonnaise – Adapted from Buchon Thomas
1 head curly endive lettuce
Croutons (I made my own, but store-bought is fine too)
2 soft boiled eggs
1/2 lb. good bacon, cooked and chopped
3 tbs. Grapeseed oil
1 tbs. red wine vinegar
1 1/2 tsp. capers, rinsed and chopped
1 tsp. parsley, chopped
1 garlic clove, crushed
1 tsp. fresh lemon juice
Salt and pepper, to taste
First, make the dressing. This allows the flavors to combine while assembling the salad. Combine lettuce and croutons, then drizzle the dressing over the salad mixture. Sprinkle the bacon over the salad, then place the soft boiled egg on top. That way, when you cut into the egg the yolk and flavor will disburse through the salad.