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.
THE PERFECT POACH
Poaching may seem intimidating, with a few simple steps, you can get flawless results every time. First off, use a non-stick pan. At home, we use a 4-quart sauté pan filled with about an inch and a half to two inches of water. To that we a dash of plain distilled white vinegar. The vinegar helps the eggs to form a solid white and to coagulate, resulting in a neater, less feathered edge.
It’s also best to crack each egg into a ramekin—this may seem like an extra step, but it will help the egg to hold its shape as its eased into the water. Once the eggs are in the water, lid the pan and turn off the heat. Gentle cooking is key to a decadently silky, custard-like yolk. After 4 minutes, use a slotted spoon to lift the eggs from the water. Place them on a paper towel and nip off any ragged edges with the slotted spoon before serving.
Recipe
INGREDIENTS
1 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 shitake 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 shitake 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.
