French Recipe: Rustic Salade Lyonnaise with dandelion greens and wild onions

While in the country last year, we had a lot of wild greens and fresh eggs available, so this salad was often on the menu.

For those who like to fiddle with their food, the poached eggs in this give you a chance to play. A cheap and flavorful breakfast (or lunch, or brunch) that uses up yesterday’s stale baguette.

All of these easily foraged ingredients can be substituted for store-bought.

K

Wild Onion and Dandelion Greens Salade Lyonnaise

Servings: 2

Total Time: 20 minutes

Be Sure to:

·      Use whatever fresh greens you like

·      You can use a small shallot or 1 tbsp of another onion – mince as finely as possible

·      Let the dressing rest to meld flavors

·      If using stale bread for croutons, toss them with the salad & dressing

Ingredients:

The Vinaigrette

·      1 tablespoon red wine or apple cider vinegar

·      1/2 tablespoon Dijon mustard

·      2 tablespoons olive oil

·      Salt and freshly ground black pepper, to taste

·      1 tablespoon finely chopped wild onions

The Salad

·      2 large eggs (to poach)

·      3.5 ounces of dandelion or other greens, washed and dried

·      3.5 ounces of thick bacon or lardons, cut small

·      Cubes of stale crusty bread or croutons if you like.

·      1/2 tablespoon olive oil

·      S&P to taste

Preparation:

1. Vinaigrette: You can whisk this in steps, emulsifying the oil before adding the vinegar, but I usually just dump everything into a small jar and shake the heck out of it.

Let it sit for a few minutes while you prepare everything else.

2. Cook Bacon: Add olive oil to a pan over medium heat. Cook bacon until crisp. Remove and pat dry.

3. Poach Eggs: Add a splash of vinegar (1 tsp?) to a small pot of simmering water. A ramekin helps to gently add eggs to the water. Add eggs one at a time, cooking each for about 4 minutes until the yolk is soft. Remove with a slotted spoon to a paper towel.

I prefer to do each egg individually and make a whirlpool to keep the egg together, but that’s up to you.

Once everything is cooked:

4. Toss salad with vinaigrette and divide between 2 bowls. Add croutons and bacon, then lay the poached egg over the top.

Add a grind of S&P to taste.

Note: pre-cut lardons, small strips, or cubes of fatty bacon, are available everywhere in France. They add a rich, porky essence to dishes like this.

You could use smoked salmon or trout or even a smoked tofu for vegetarian options, but at that point I’m not sure you’d call it a Salade Lyonnaise anymore.