Insalata di Lione (Salade Lyonnaise)
Salade Lyonnaise Pronuncia: suh-LAHD lee-oh-NEZ
Salade Lyonnaise è una classica insalata da bistrot di Lione, spesso chiamata la capitale gastronomica della Francia. La croccante lattuga frisée viene mescolata con una vinaigrette alla senape decisa, poi guarnita con dorati lardons, crostini croccanti e un uovo in camicia perfetto il cui tuorlo fluido crea una salsa ricca quando viene rotto. Viene tradizionalmente consumata come piatto principale leggero o sostanzioso antipasto, specialmente a pranzo nei bouchons di Lione dove mette in mostra l'amore della regione per ingredienti semplici e di alta qualità e sapori bilanciati di salato, acidulo e cremoso.
Insalata di Lione (Salade Lyonnaise)
Salade Lyonnaise
Pronunciato suh-LAHD lee-oh-NEZ
- Porzioni
- 4
- Prep
- 20 min
- Cottura
- 15 min
- Totale
- 35 min
- Livello
- Medio
Anche senza frutta a guscio.
Allergeni: contiene glutine, uovo. Controlla le etichette degli ingredienti confezionati.
Ingredienti
Le quantità sono state scalate. I tempi di cottura e le dimensioni delle teglie rimangono invariate.
Preparazione
Wash and thoroughly dry the frisée. Place in a large salad bowl and set aside.
In a large skillet over medium heat, cook the lardons until golden and crisp, 8–10 minutes. Remove with a slotted spoon to a paper-towel-lined plate, leaving the rendered fat in the pan.
Add the bread cubes to the same skillet. Cook, stirring frequently, until golden and crisp on all sides, about 5 minutes. Transfer to the plate with the lardons.
Bring a medium saucepan of water to a gentle simmer. Crack each egg into a small bowl. Stir the water to create a vortex and gently slide in one egg at a time. Poach 3 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
In a small bowl, whisk together the shallot, vinegar, mustard, ½ teaspoon salt, and several grinds of pepper. Slowly whisk in the olive oil until emulsified.
Pour the warm vinaigrette over the frisée and toss until evenly coated and slightly wilted.
Divide the dressed frisée among four plates. Top each with lardons, croutons, and a poached egg. Season the egg with a pinch of salt and freshly cracked pepper. Serve immediately.
Varianti regionali
Some versions add chopped chives or use white wine vinegar instead of red. Modern adaptations occasionally include roasted walnuts or substitute duck confit for the lardons.
Note del cuoco
- For the best poached eggs, use the freshest eggs possible and trim any wispy whites with kitchen scissors after poaching.
- The rendered bacon fat can be added to the vinaigrette for extra flavor if desired.
- Frisée can be replaced with a mix of frisée and radicchio when very curly endive is hard to find.
Servire con
Crusty baguette and a glass of Beaujolais or light red wine.
Preparazione in anticipo e conservazione
Prepare the lardons, croutons, and vinaigrette up to 2 hours ahead. Poach eggs and dress the salad just before serving.
