lettuce serve you
Lyonnaise Salad
Recipe after the jump
Buy this:
(2) heads local heirloom lettuce………………………6
(1) lb. Cafe Estelle slab bacon…………………….12
(1) doz. pastured eggs………………………………5
(1) jar Dijon mustard……………………………………6.5
(1) bunch Green Aisle-grown tarragon………….2
Total….……………………………………………………………31.50
For this special price:
………………………………………………………………………28
Then do this:
FOR THE DRESSING: Wash and finely chop a handful of tarragon. / In a small bowl combine 1 tbsp. Dijon and 2 tbsp. white wine/Champagne/rice wine vinegar. Whisk to combine. / Add 3 tbsp. extra-virgin olive oil and whisk until emulsified. Add most of the chopped tarragon and salt and pepper to taste.
FOR THE SALAD: Separate the lettuce leaves from the cores. Wash and dry in a salad spinner or on a towel. Place in the fridge. / Cut the bacon in lardons, and fry in a dry skillet until reserve. Drain on a paper towel and reserve. / In another pan, bring water and a splash white vinegar to a simmer. Crack two eggs and slide them into the simmering water. After white begin to turn opaque, use a slotted spoon to flip the eggs. Let them cook until whites are totally set and yolks are still soft to the touch.
ASSEMBLY: Take the lettuce out of the fridge and toss with half the dressing. Season the leaves with salt and pepper to taste and arrange on a plate. Scatter the lardons all around the salad. Remove eggs from poaching water with a slotted spoon, draining well, and place on top of salad. Spoon extra dressing over eggs and garnish with remaining chopped tarragon.
