Lyonnaise Potato Salad
Lyonnaise salad is a classic french recipe that comes from the city of lyon along with other classics such as lyonnaise potatoes and coq au vin.
Lyonnaise potato salad. Slice the potatoes into 1cm in thick slices. Bring to boil and blanch for 2 minutes until tender but not to where they fall apart when putting them in baking dish. Cover the onions with 13 of the. Crisp bacon pieces called lardons in france provide the perfect foil for the soft texture of a runny poached egg.
This hearty entree salad makes what i consider the perfect lunch but with a glass of crisp white wine it makes a pretty killer dinner too. We then cooked the two together in a covered skillet for an additional 10 minutes. Season with salt and pepper. Directions preheat the oven to 400 degrees f.
Ingredients 1 cup chopped smoked bacon 4 large eggs eggs 1 head romaine lettuce chopped 2 cloves garlic finely chopped 2 cups curly endive chopped 2 plum tomato blanks roma tomatoes sliced 1 cup extra virgin olive oil cup red wine vinegar 2 tablespoons dijon mustard 1 teaspoon white sugar 2. Meanwhile bring a large pan of salted water to the boil. Cover the first layer of potatoes with 12 of the onions. Place the potatoes in a pot of salted water.
Ingredients 2 pounds potatoes raw 2 tablespoons oil olive salad or cooking 4 onions raw 2 tablespoons garlic raw cup butter with salt salt table spices pepper white 1 tablespoon parsley raw. In a mixing bowl whisk together the dijon. Remove from heat drain and cool. Directions in a large saucepan place the sausage and enough cold water to cover by 2 inches.
Lyonnaise potatoes april 2020 for our take on this dish traditionally made with leftover potatoes we jump started the process by cooking the potatoes which we sliced 12 inch thick for 15 minutes before adding some sliced onions to the skillet. Bring to a gentle simmer and cook. Lyonnaise salad the underappreciated bistro classic provides a perfect example of meat in moderation. Place the potatoes in a pot of salted water.
Method put the sliced onions olive oil and half the butter in your largest frying pan. When the onions are done remove from the heat. Lacy frisee helps capture bacon bits eggy bites and tart vinaigrette in every forkful. Meanwhile in another large saucepan place the potatoes kosher salt and enough water to cover by 2 inches.
In large saute pan heat the olive oil.