Salade Lyonnaise

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Here is a warming winter dish that can serve as brunch, lunch, or the last course of a French dinner before cheese and/or dessert. The frisee salad with lardons shown is from Brasserie Lipp in Paris. Hot bacon vinaigrette and seasonal greens make the salade Lyonnaise a no-brainer right now. My favorite part is breaking the yolk of the poached egg on top:

A viscous golden orb glazes an evanescent garden of greenery 
And it escapes you whether I speak of a landscape or a salad 

http://www.nytimes.com/2010/06/23/dining/23mini.html?ref=dining

Truc (Tip): See my post “Foolproof Poached Eggs” for a different poaching method.

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