This is Mark Bittman's traditional Salad Lyonnaise. He is a constant source of all sorts of recipes for me.
This is traditional salad Lyonnaise. Lyonnaise in Burgandy, France is a combination of bitter greens and a warmed dressing topped with a poached egg. Doug's has been looking for a salad that has a poached egg on it for I don't know how long. We added a teaspoon of lemon juice to the dressing. After we finished, as we always do, we broke it down to determine what could be added, taken away, accompaniments etc. We came up with this.
A drop of Tabasco put on the table might be an option for some. Also, we thought a side of 3 or so raw oysters on the half shell would be a great side.
We're usually red drinkers at dinner so a Pinot Noir is a good accompaniment as it's from the Burgandy region. I think a Macon Village, (chardonnay) would be a nice pairing as well. Cheers and enjoy. Let me know your results, tweeks, accompaniments etc. Cheers.
http://www.nytimes.com/2010/06/23/dining/23mini.html?hpw
