A CLASSIC FRENCH BISTRO SALAD

An old-school dish from France’s gastronomic capital Lyon, Lyonnaise salad is all about texture and contrast. Pleasantly crisp, bitter frisée and warm vinaigrette gives lift to the creamy gooeyness of the egg yolk. This salad is traditionally made with lardons of pan-seared pancetta, in our recipe, we’ve substituted shitake mushrooms and have topped the frisée with duck eggs sourced from our local farm store, Eola Crest Cattle.

They are larger than chicken eggs and the yolk is notably denser and richer. It’s a combination of flavors that perfectly complements our Freedom Hill Chardonnay. With bright acidity and silky frame, this wine has developed beautifully integrated tannins and concentric rings of orchard fruit and lemon curd.

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Recipe

INGREDIENTS

  • large head of frisée or other bitter green like escarole or arugula
  • 2 tablespoons extra virgin olive oil
  • 1 medium shallot finely minced
  • 1 cup shiitake mushrooms
  • 2-3 tablespoons sherry or champagne vinegar
  • 1 tablespoon dijon mustard
  • 2 fresh duck eggs or chicken eggs
  • salt and pepper to taste
  • flat leaf parsley for garnish, if desired

EQUIPMENT

  • One 12” non-stick pan with lid

Instructions

  • Rinse the frisée and pat it dry then tear the leaves into bite-sized pieces, set aside.
  • Poach the eggs.
  • While the eggs are simmering, heat the olive oil in a sauté pan. Add the shiitake mushrooms and a pinch of salt. Sauté 4-5 minutes, until they begin to soften. Add the shallots and cook for another 5 minutes, until they are translucent and lightly browned.
  • Add the vinegar and dijon mustard and swirl to combine and cook stirring for 30 seconds, until the vinaigrette is just warmed.
  • Divide the frisée between two bowls, then spoon the mushrooms, shallots and vinaigrette over the greens. Top each salad with a duck egg.
  • Season the eggs with salt and pepper and garnish with flat leaf Italian parsley, if desired. Serve with a glass of Freedom Hill Chardonnay and a side of crusty bread.