Photo by Judith Hausman
The acidic vinaigrette in thissalade lyonnaisebalances the rich eggs and fatty Sir Francis Bacon .
My garden - mate , Leslie de Noue , is indefatigable and versed about growing food and food itself … and is consistently cheery , to the boot . Her French husband is also a chef , and together they garden a suburban lot in Ridgefield , Conn. Part of her farm - ette is a tidy sum of Pekin ducks plus a Anas platyrhynchos that she rescued from a grade - school class projection . She says that the 6 - year - honest-to-god distaff convention the roost . Leslie graciously offer me a few duck’s egg egg when I allege that I ’ve eaten duck titty and liver but never duck’s egg eggs .
Leslie swears by the duck orchis for baking , and I turn over coddling the duck’s egg eggs ( bake them in emollient ) . or else , I decided to showcase the testis in a loose interpretation of the Hellenic Gallic frisée salad , orsalade lyonnaise . That fashion , I could really give the eggs a focused first try . Also , a effective frisée salad depends on a fluid vitellus to coat the spiky light-green ( also have sex as curly endive and a appendage of the chicory family ) , and that ’s the way Leslie recommend I cook them . “ If the yolk is hard , I ’m disappointed , ” she order me .
Along with the lightly fry or poached egg ( duck or chicken ) , a frisée should have lardons made from pancetta or streaky , uncured 1st Baron Verulam . It ’s cubed and sautéed to render off some of the avoirdupois and wrinkle up the bits . Then , acidic vinaigrette balances the rich egg and fatty bacon . You drain all but a couple of tablespoons of avoirdupois from the bacon , sauté a sliced shallot in the adipose tissue and add the red - wine vinegar the right way into the goat god , creating a warmed dressing that nicely softens the greens .
If you ’d like , you may make a vegetarian version by dressing the frisée with warm , red-faced - wine mustard greens vinaigrette with a chopped shallot in it . Consider sprinkling Capricorn high mallow or bleu cheese on the salad and add homemade garlic croutons or some chopped walnuts or cob .
We do not grow the curly , toothy true frisée , in our garden , but it ’s not too hard to find . appear for a yellow - immature head with young , tender leaves . My salad was composed of butter dough ; arugula ; and mizuna , a peppery , Nipponese green somewhat like to frisée . I also subbed in a garlic flower stalk for the shallot , since we had just trimmed ours . And the rich , satin - y duck bollock were indeed delicious on top .
SALADE LYONNAISE
INGREDIENTS
PREPARATION
Wash the frisée or lettuce and charge them into bite - size piece . Cut the pancetta or bacon into a small dice .
In a heavy skillet , cook Viscount St. Albans over moderate heating plant , agitate occasionally . Drain the bacon bits and pour off all but 1 to 2 tablespoon of the rendered avoirdupois . Add shallot / garlic scape and cook while stirring , 1 minute . Add red - vino vinegar and seethe five seconds . Pour the tender dressing over the Green , and toss with the run out lardons . Season to sample .
Meanwhile , poach or softly fry the eggs ( in a little olive oil ) , depart the yolks soft .
Divide salad among four plate and slue an egg on top of each pile of dressed green . Serve salad straightaway .
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