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Drawing a blank.

rudy_young_122203

Any ideas how to can make salad lyonnaise more gourmet and modern?

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Nick_Valliquette_64114

Salad lyonnaise is a pretty sexy salad depending on two things .. Its presentation and the exicution of the cooking in each element .. Id use a sous vide egg and the best bacon you could find fried exetrely crisp .. As for the dressing i would keep it light and add a personal touch .. Cheers

bchavannes

when I worked for daniel boulud his lyonnaise was pretty classic with two very important things. The bacon was very thick, nearly a half inch wide batons- and the dressing was a fricassee of chicken liver in glace de viandes poulet mounted with both cream and butter.

rudy_young_122203

I was thinking of a whole-grain mustard dressing do you think that's too heavy?

Jane_SnP_113293

I always know that salad Lyonnaise is a classic French salad of frisée with lardons, poached egg and warm vinaigrette. Gourmet‘s recipe, is a relatively classic version. And making salad lyonnaise more gourmet and modern is like putting a twist in the recipe.

monaghan.joseph

Oh! Where did you work for Daniel Boulud?

Hopefully not Beijing!

bchavannes

nyc

Rob_133006

If you really wanted to go a modern route you could consider manipulating your eggs and bacon. Make them the focus of you plate instead of the Frisee. Try cooking your egg yolks sous vide at 65C for 45 minutes and serving it as a puree. When I worked for Wylie we would cook our egg yolks in sleeves at 71C for 19 minutes then serve them in cylindrical shapes and smear half on the plate.

Alternatively, maybe you shouldn't change your bacon too much. Large lardons are probably something you shouldn't mess with. But, I think that a light airy bacon chip would be fantastic.

Have those be the focus of the plate. Garnish with frisee and possibly finish with a Dijon fluid gel.

The most important part of this challenge wouldn't be changing the flavors but simply texture and presentation.

monaghan.joseph

i lived in Beijing for eight years and Daniel Boulud was our Goto 18th birthday spot. The pyramid of seafood was incredible.