Monday, February 14, 2011

Lyonnaise Salade, excerpt from Love At First Bite, The Unofficial Twilight Cookbook

Lyonnaise Salade

2 strips of Bacon cut into one-inch pieces

A handful of fresh frisee lettuce, torn into bite size pieces

1 poached egg

1 teaspoon diced red onion

Baby potatoes

1 tablespoon of Red wine vinegar

1 tablespoon sugar

1 tablespoon extra-virgin olive oil

½ teaspoon of Dijon mustard

1 slice of French or Italian bread and a little butter to make buttered croutons (1 teaspoon of butter)

Salt and pepper to taste

Directions: Sauté bacon over medium-high heat until done, about five minutes and then drain fat. It is best to drain the excess fat from the bacon by removing the bacon from the pan or skillet, blotting the extra oil from the bacon with a paper towel. Allow bacon to cool, then cut strips into one inch pieces. Next, cut a slice of French or Italian bread into cubes. Toast on medium-high heat in a small saucepan with a teaspoon of melted butter. Only stir the bread only to turn to the other side once it is toasted. Poach your egg and please review tips for how to poach an egg. Once egg is poached, please set aside. Next, Dice red onion and prepare salad dressing. In a small jar, mix the olive oil, vinegar, mustard, salt and pepper. On a salad plate, arrange the washed frisee salad (that has been torn into bite size pieces) and add the bacon, onions, and croutons. Top with poached egg and pour dressing over the salad. Please see tip on how to make the salad dressing. Serve one.

Tip: How to poach an egg

Crack the egg and empty the contents of the shell into a small bowl. Pour 4 inches of water into a pan, and over medium heat, bring the water to a boil. Stir the water in a circular motion, then drop the egg into the middle of the swirl of water. Turn down the heat slightly and cook three to five minutes. Use a slotted spoon to remove the egg and place it on a plate.