…With a twist!
Salade Lyonnaise is a classic. Hailing from it’s namesake Lyon, France it is a salad composed of frisee lettuce, lardons of bacon and a delightful poached egg topping everything off. Yup, that’s right, a bacon and egg salad! Perfect for lunch, brunch, dinner or whenever really.
The version of this salad that I am presenting here isn’t quite the classic version. I wasn’t in the mood to eat meat on this particular occasion so I substituted hearty crispy potatoes and some delightfully meaty golden brown king oyster mushrooms. The rest of the salad was as it should be, bitter frisee and a runny poached egg. Yum!
Salade Lyonnaise with Potato and King Oyster Mushrooms
For the salad:
- 1 bunch frisee lettuce
- 1 cup assorted other lettuces, I used a mix of baby romaine and arugula
- 1 small waxy potato, such as a butter potato, diced into 1/2 inch pieces
- 3 large king oyster mushrooms, sliced
- 2 eggs
- 2 tablespoons bacon fat (*optional: you could use olive oil)
- 1/4 cup vegetable stock (*also optional: you could use water)
- splash of white vinegar
- 1 bay leaf
For the dressing:
- 1 half of a lemon
- 1 tablespoon dijon mustard
- 1 small shallot finely diced
- 1/2 cup good olive oil
- salt and pepper
Put a cup and half of water into a medium saucepot and bring to a simmer. Season the water with a little salt and the white vinegar.
In a large bowl, squeeze the lemon of its juice making sure to remove any seeds that slip in. Then add the dijon mustard and the shallot and season with salt and pepper. Whisk this together and begin to add the olive oil very slowly in a thin stream and continue whisking until all the olive oil in incorporated and the vinaigrette is emulsified. Set this aside.
In a cast iron skillet over medium heat, pour in the vegetable stock and bay leaf and add the potatoes. Cover with aluminum foil and let simmer covered for about five minutes until the potatoes have softened. Remove the foil and turn the heat up so the stock boils off. When the pan is almost dry, either add 1 tablespoon of olive oil or 1 tablespoon of the bacon fat. Keep the heat on high and continue cooking the potatoes until they are deeply brown and crispy on the outside, stirring occasionally. Season them with salt and pepper. The potatoes will be fluffy and creamy on the inside!
Remove the potatoes to a paper towel lined plate and set aside. Add another tablespoon of the bacon fat into the pan and add the sliced king oyster mushrooms. Sear the mushrooms until they are golden brown and starting to crisp on the edges. Season them with salt and pepper and remove them to the paper towel lined plate with the potatoes.
At this point in the process, crack the eggs into your simmering water in the pot. It helps to crack the eggs into a separate bowl or cup so that you can easily slide them into the water without risking a broken yolk. Also, if you give a little stir to the simmering water to create a vortex before you slide your eggs in, it will help the egg whites swirl tightly on top of your yolks so that you end up with the perfect looking little poached egg package! Poach the eggs in the water for about 3-3 1/2 minutes or until the white is fully cooked but the yolk is still totally runny. Remove from the water with a slotted spoon and allow the eggs to dry on the paper towel lined plate as well.
To finish the salad, divide the mixed greens and the frisee between two plates. Drizzle some of the dressing over the greens, reserving some for the top. Place equal amounts of the potatoes and mushrooms on top of the greens and drizzle a little more dressing over the veggies. Then top it off with the poached egg. Season the egg with a little salt and pepper and drizzle more dressing right on top of the egg. Share it with someone you love and enjoy this twist on a classic! Cheers!