Salads can be exciting (really) and this is one of my favourites, an elegant, but everyday dish based on the salads I had whilst trawling the bouchons of Lyon. Essentially it's a warm bacon an egg salad with my favourite leaves of frisee and chicory. Recently at Hotel Du Vin, I had a similar salad with a wine poached egg. I've stolen the idea but replaced the red wine for white, for sweetness and flavour but avoiding that strange purple egg colour.
Serve it with a nice chilled wine and eat al fresco if the British weather will allow.
I'm using my new OXO salad spinner which is, as to be expected with their products, fab. I've had one for five years which still works perfectly but they have just changed the design after ten years. The salad spinner is one of their most iconic designs (inspired by a visit to a toy shop) so interesting that it has been updated, as often OXO kitchen tools prove hard to improve on. This time I went for the smaller salad and herb spinner as the only negative with my previous one was the storage size (you can see the difference below - new one at the top). The larger size is great if you are a family of 4+ but the smaller version suits us, especially as the capacity has been maximised with a squarer design.
So many people recommended this spinner to me. No crank wheel and the clever plunge spin function with break and storage lock still remains. It really is an effective kitchen tool and I find the the basket useful as a colander and the bowl to serve food in too.
I've also got the new OXO dressing pot which works as good as it looks. I love the ergonomic stopper which can be opened with one finger and seals shut perfectly so you can make a decent amount of dressing for use over a few days. It also has a rubber collar which is handy if you get oily hands, unlikely with the pouring spout though.
Salad Lyonnaise recipe
Serves 2
2 tbsp olive oil
2 tbsp olive oil
1 garlic clove, smashed once
Large slice of good white bread, crusts removed and cubed
Large slice of good white bread, crusts removed and cubed
200g smoked lardons
1 small head of frisée lettuce or frisée based salad mix
Dressing
1 shallot, finely chopped
1 tbsp red wine/sherry vinegar
1 tbsp Dijon mustard
4 tbsp olive oil
seasoning
For the eggs
1 tbsp white wine vinegar
1 small head of frisée lettuce or frisée based salad mix
1 head of chicory
Handful of small pickled silver skin onions
Handful of small pickled silver skin onions
Dressing
1 shallot, finely chopped
1 tbsp red wine/sherry vinegar
1 tbsp Dijon mustard
4 tbsp olive oil
seasoning
For the eggs
1 tbsp white wine vinegar
500ml white wine (more depending on size of pan, see below)
2 very fresh eggs
Preheat the oven to 170°C
Make dressing by combining all the dressing ingredients and a little water to loosen.
Make croutons. In a large freezer bag pour in the olive oil and smashed garlic. Add the cubes of bread and coat thoroughly. Empty the croutons on a baking tray and place in the oven for 5-10 mins.
Fry lardons gently until firm and all fat melted away (I prefer this). Drain on a sheet of kitchen paper and set aside.
Wash and ideally spin your salad leaves or shake excess water.
Bring the white white to boiling in a medium pan (you may need more or less wine depending on your size of pan), lower the heat to a gentle simmer, add a little splash of white wine vinegar and crack egg directly into the wine very gently. Simmer for a few seconds then tun off the heat, cover the pan and allow the egg to poach for a few minutes. Use a slotted spoon to raise the eggs to check them every minute or so. The white needs to be cooked but the yolk should have a good wobble. Place on a piece of kitchen paper whilst you do the other one. If you are money then use a larger pan, a whole bottle of wine and do them together.
You may find it easier to crack the eggs into a small ramekin and pour them in very near the surface of the wine.
Place the leaves on the plate, scatter over the lardons, croutons and onions. Drizzle over dressing and place the poached egg on the top. Season the egg and serve.
I was sent the OXO salad spinner and dressing pot for review.
2 very fresh eggs
Preheat the oven to 170°C
Make dressing by combining all the dressing ingredients and a little water to loosen.
Make croutons. In a large freezer bag pour in the olive oil and smashed garlic. Add the cubes of bread and coat thoroughly. Empty the croutons on a baking tray and place in the oven for 5-10 mins.
Fry lardons gently until firm and all fat melted away (I prefer this). Drain on a sheet of kitchen paper and set aside.
Wash and ideally spin your salad leaves or shake excess water.
Bring the white white to boiling in a medium pan (you may need more or less wine depending on your size of pan), lower the heat to a gentle simmer, add a little splash of white wine vinegar and crack egg directly into the wine very gently. Simmer for a few seconds then tun off the heat, cover the pan and allow the egg to poach for a few minutes. Use a slotted spoon to raise the eggs to check them every minute or so. The white needs to be cooked but the yolk should have a good wobble. Place on a piece of kitchen paper whilst you do the other one. If you are money then use a larger pan, a whole bottle of wine and do them together.
You may find it easier to crack the eggs into a small ramekin and pour them in very near the surface of the wine.
Place the leaves on the plate, scatter over the lardons, croutons and onions. Drizzle over dressing and place the poached egg on the top. Season the egg and serve.
I was sent the OXO salad spinner and dressing pot for review.
0 comments