Its been on my mind for awhile to make this Salad Lyonnaise recipe, the Eric way. We had this dish at Franny's a while back, then out of no where, Mark Bittman puts it in the Food Section of the NY Times. So it was time for us to show you all the GardenFork Salad Lyonnaise Recipe. watch out!
Do you have a version of this you do? Or another salad that uses egg as a dressing? Tell us below, thx!
I love your postings and after reading them way out here in Vancouver, Canada I felt I must share another good eggy starter. We were in Monaco in January and had the most delectible lunch at an elegant little family bistro which consisted of:
Emerald green, fat aspargus that had been roasted to perfection with a drizzle of lemon zest, olive oil and balsamic reduction. Once plated-up, a soft poached egg was slid on top and then crowned with shavings of fresh parmesan cheese. The dish was then slid under the broiler for a second to melt the cheese. So excellent when the egg bursts onto the asparagus with the cheese mixed in- and tres facile!
Julia Childs once showed the easiest way to make a poached egg ... you get a deep pan of water just above a simmer (it has to be deep) and then you use the end of a wooden spoon and swirl the water so that it makes a vortex ... then while it is still spinning quickly slip the egg into the water from a dish. The white will swirl around the yolk and each layer is cooked as it wraps around - so that once the outside layer attaches itself, you can pull out the egg and it is perfectly poached and looks like a boiled egg without the shell.
I have never found a reason to try this, but it is a lesson I have remembered since a little girl
We just call it "greens".
You hard boil some eggs, chop up some bacon and fry it. Add some cider vinegar (or some homemade pineapple vinegar), brown sugar, garlic, salt and pepper to the bacon grease and pour it over fresh greens. I like to use dandelion, mustard, spinach and romaine lettuce. Top with chopped up egg and bacon pieces. Heaven on a plate.
Everything *is* better with bacon but when the egg yolks dissolve into the bacon grease vinaigrette that's what makes the angels sing 😉
the fastest most perfect way to poach an egg is to get some, cling wrap. oil or butter it., oiled side up place over ramekin crack egg into it, take up the four corners of cling wrap and twist.
water should be boiling by now and just drop the packet in. make sure no cuts or hole are in the cling wrap, and the square is big enough to twist the cling wrap tight enough.about 4"x4" you judge. soft boiled is 4-5 minutes UNLESS you take it from the fridge and it is cold then it is 3.5 to 4 minutes.
lift out the packet with a slotted spoon, cut top of packet and wah la perfect poached egg. temp of water should be 140 to 150 degrees usually small simmer around circumference of pan of water. some people like it hotter. give it a try Mr. Garden Fork. I just love your dogs.
This isn't a salad, but it uses egg... I love to slice up some leftover polenta, brown in a touch of olive oil (or bacon fat!) , top it with a bit of homemade marinara and a poached egg. The gooey yoke becomes part of the sauce for the tender polenta, and of course, a touch of fresh shaved parmesan on top- out of this world.
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