Culinary tour guide and concièrge Marie Alicia DeGross shares her recipe for a classic of Caroline's home of Lyon: salade Lyonnaise. With thumb-sized hunks of bacon and a perfectly poached egg that makes the ideal dressing for the bitter frisée, both Emily and Caroline share local pairings (and chat brains, banana-flavored candy, and more.)


Mille Mercis Marie’s version of the traditional “Salade Lyonnaise”

Ingredients
Salad
1 head of “frisée lettuce”
200g of smoked pork belly (ask the butcher to slice the pork belly and then to cut it into thick “lardons”)°
2 soft boiled eggs (if 1 person, 1 egg)
Homemade pan-buttered croutons cut into medium sized cubes (preferably stale “pain de mie” but if you don’t have that on hand you can use a stale white baguette de tradition (not a baguette ordinaire which has less flavor)
Pinch or two of Fleur de sel or to taste°°
Freshly ground black pepper to taste°°
Unsalted butter (2-3 tablespoons)

°I prefer boucherie “Bidoche” on Rue Jean Pierre Timbaud in Paris’s 11th arrondissement
°°I prefer Roellinger on Rue Saint Anne in Paris or Cancale

Vinaigrette
Olive oil
Dijon mustard, less than a half of teaspoon
White wine vinegar, red is fine if you don’t have white
Very thinly sliced fresh parsley (as much as you’d like)

Allons-y
Pre-make your pan buttered croutons (the day before or the day of), you do not need to add these to the salad hot. Add parsley. Salt and pepper as needed.
For your vinaigrette, in a small bowl, mix in your olive oil and white wine vinegar together then add less than a half teaspoon of Dijon mustard (not the one with grains). Mix until all ingredients combined
Add frisée lettuce to a large mixing bowl
Add the croutons
Add a pinch or two of fleur de sel
Grate a very small amount of fresh ground black pepper
Mix in the vinaigrette
Soft boil your eggs at the same time you pan fry the lardons until they start caramelizing, do not remove the grease from the pan
Add hot lardons and the grease to your bowl of salad, mix well
Let sit for 1 minute and add the salad with the lardons to separate bowls
Add 1-2 soft boiled eggs to the top of each salad
Serve and allow each person to mix the soft boiled egg to their heart’s content into their own salad (this is key!)
Serve with baguette de tradition and soak your bread in the remaining grease, egg and vinaigrette once your salad is gone

Serves 1-2 people, double the recipe for 3-4

Note: cook the lardons and soft boiled eggs almost simultaneously. This is a warm salad and is meant to be eaten as such


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Website: https://www.parisundergroundradio.com/cheztoi
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Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com


Music Credits
Theme music by “A Night Alone” by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI


About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
 
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. 

If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!