I was lucky to spend 36 years in Lyon, which has been known as the French capital of gastronomy. This is due, in part, to the presence of many of France’s finest chefs in the city of Lyon and its surrounding areas. This reputation also comes from the fact that two of France’s best known wine-growing regions are located near Lyon: Beaujolais to the North, and Côtes du Rhône to the South.
My first encounter with delicious food was in Lyon when I was 17 years old. This is a typical “Lyonnais” special… simple yet “ab fab.” In Lyon, they use “piss en lit” (translated literally “pee in the bed” and is in fact Dandelion leaves) but frisée will replace that nicely. This is for one serving, so do your math for the number of guests.
• A handful of fresh frisée lettuce,
torn into bite sized pieces
• 2 strips bacon
• 1 teaspoon chopped shallots
• 1 slice French or Italian bread and a
little butter to make buttered croutons
• 1 poached egg
• 1 Tbsp olive oil
• 1 Tbsp wine vinegar
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste
Cook two strips of bacon on medium heat until done, about 5 minutes. Remove from heat, let drain off excess fat on a paper towel. Once cool, chop.
Cut a slice of French or Italian bread into cubes. Toast on medium high heat in a small saucepan with a teaspoon of melted butter. Don’t stir the croutons unless to turn to a different side, once one side is toasted.
Poach the egg. Bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on a paper towel.
Layer the frisée, bacon, shallots, and croutons on a salad plate. In a small bowl, mix the olive oil, vinegar, mustard, salt and pepper. Pour dressing over salad. Top with the poached egg.
You are the chef!
Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641