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January 25, 2008 / Tony

Tony’s Salad Lyonnaise

This recipe was inspired by La Tache in the Andersonville neighborhood of Chicago.  They describe their salad thusly:

frissee, haricots vert, pommes frites, truffle vinaigrette and poached egg

When I had it, I thought it was such a brilliant flavor combination.  Peppery frissee, creamy poached eggs, crispy french fries, and a nice earthy vinaigrette.  I loved it.  So I wanted to make it at home but I wanted to make it a bit less gourmet and much more accessible to a wider audience.  So here’s my recipe (with a honey mustard vinaigrette):

Tony’s Salad Lyonnaise

4 servings

4 hard-cooked eggs (preferably baked)

1/2 lb blanched green beans*

4 small russet potatoes

Oil for frying

1 bag spring greens

juice of 1 lemon

2 T honey

1 tsp Dijon mustard

1/3 cup extra virgin olive oil

Kosher salt and pepper to taste

Take potatoes and make french fries out of them using this recipe.  Then mix lemon juice, honey, and dijon mustard in a small bowl with a whisk.  Then add olive oil slowly until a nice (but somewhat thin) emulsion is created.  Taste and adjust the seasonings. 

Mix spring greens with about half of the dressing, adding more to the mix if you think the lettuces are too dry.  Then build your salad.  Start with a base of french fries, then a layer of salad greens, then the blanched green beans, and finally top with a hard-cooked eggs, cut in half.  Serve immediately. 

*To blanch green beans: Bring a pot of salted water to a boil.  Use at least 2 quarts of water for a pound of green beans.  Trim the beans and then place in the boiling water for 2 minutes exactly.  Drain and then immediately put them in an ice bath.  Let them sit in there until cool and then drain and pat dry with paper towels. 

This is what it looked like:

img_1920.jpg

I think it turned out pretty well.  The dressing was light and pretty perky, so it really brightened the heavier flavors of the french fries and hard-cooked eggs.  The fries were a delicious underlayment that added a hearty base to the salad while the egg and green beans echoed the same theme of heartiness.  I can’t wait to make this again. 

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One Comment

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  1. Cara / Apr 2 2011 1:07 am

    I stumbled upon this blog when looking for a review of Teaberry…. and I have to say I’m really enjoying reading it! This recipe especially is one I’m going to try very soon. 🙂

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