Sometimes I get a craving for Paris. The gorgeous people. The exquisite architecture.
But, mostly…the food.
Wild-tasting beef, fresh, cold oysters and coarse country terrines.
When these cravings hit, I do one of two things:
1. I go eat ramen, one thing that the Parisians really can’t do better than we New Yorkers can
2. I make a lazy girl’s salad Lyonnaise.
The real salad Lyonnaise uses bacon lardons that are fatty, chewy, and crunchy all at once. The real salad Lyonnaise uses French frisee, which is sweeter and more tender than the bitter, overgrown stalks we get here. Real salad Lyonnaise is served as an appetizer, not a main course, because…
What French person do you know who would eat a salad as a main course?
So this is a salad Lyonnaise using ingredients you probably already have in your house. It can be made in a matter of minutes and it is satisfying on every level. The best thing about this salad may well be the dressing – do not use olive oil here. The walnut oil is so subtle and nutty that it allows the flavors of the other ingredients shine through, whereas olives oil would overwhelm the salad.
Lazy Girl’s Salad Lyonnaise
1 serving salad greens.
1 poached or soft boiled egg
3 strips bacon(preferably thick cut and unsmoked), diced
juice of 2 limes
juice of 1 lemon
1/4 cup walnut oil
1 Tbsp. Dijon mustard
1 tsp. honey
black pepper to taste
This salad is such a great rip off of a classic dish. The tender baby greens work well with the bracing, tart-sweet dressing. The soft egg should spill its golden yolk over the leaves when you break it, mixing with the dressing and adding a buttery, fatty component. The bacon is salty and crunchy, and the entire effect is rich and also bright. This is ideal with a side of rare flank steak or just a hunk of garlic bread. It is an ideal light lunch, or a perfect breakfast – it is bacon and eggs, after all!
Unless you have your ticket on Air France booked already, this is your fastest way to get to the City of Lights, in taste anyway.