Create a Colorful Plate with Salade Lyonnaise

Im not a big fan of salads. I love vegetables and I even like them raw sometimes, but call it a salad and it rouses some negative associations and when scanning a menu, my eyes keep moving down the list. Put the words Salade Lyonnaise on a menu though and my eyes will jerk to a stop. Eating a Salad Lyonnaise is like a fireworks display for your taste buds. The salt from the lardon, the sharp tang of the champagne vinegar, and the bitter bite of the frisée all dart at your taste receptors, showing off each ingredients strength. Meanwhile, the rich pork fat and egg yolk coat your tongue in a creamy shield that keeps any one taste from becoming overwhelming. With this kind of thoughtful balance of contrasting tastes and textures, its no wonder that Lyon is widely considered the gastronomic capital of France (maybe even the world). Although a head of frisée may look like Carrot Top on a bad hair day, its actually a variety of endive. Less bitter and leafier than a Belgian endive, it makes for a great salad green. Its hardy leaves help it retain its shape ever after pouring a warm dressing over it which makes it perfect for this salad. Lardon is the French equivalent to bacon, made by salting pork belly. While you may not be able to find lardon in your local grocery store, you should be able to find pancetta, which makes a good substitute since neither are smoked. That said, if you cant find either, bacon will do in a pinch. Salade Lyonnaise often has croutons made of brioche but when Im making a meal of this salad, I like having it with a whole croissant. Aside from being easier to find than brioche, you can use the croissant to make a sandwich with the salad and its perfect for sopping up the tasty dressing and egg yolk at the end.

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Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.