Lyonnaise Salade from Bistro Lapin Perdu
Nestled in the Naramata Inn, Bistro Lapin Perdu opened its doors in May 2025. They are very good friends of ours and we share with them the love of food and wine. Today we want to include you at our table with this iconic French recipe from Lyon.
Ingredients
- Frisée, washed and trimmed: 100g
- Cooked bacon lardons: 25-50g (to preference)
- Croutons: 1 handful
- Fine herbs: 4-6 Tablespoons
- Perfect egg or soft poached egg: 1
- Sweet mustard vinaigrette: 200-250ml
- ¼ cup grainy mustard
- ¼ cup Dijon mustard
- ¼ cup white wine vinegar
- ⅓ cup sugar or ¼ cup honey
- 2 cloves garlic minced
- Salt and pepper to taste
- ¼ cup olive oil
- ½ cup canola or other neutral oil
Directions
Fine Herbs: Finely chop 2 parts parsley to 1 part each of tarragon, chervil, and chive.
Perfect Eggs: Boil eggs for 6 minutes and 30 seconds, then transfer to ice water and peel.
Croutons: Cut your preferred bread into 1-1.5cm cubes. Cook in butter or bacon fat until crispy. Season and set aside.
Vinaigrette: Blend all ingredients for the vinaigrette except the oils. With the motor running, slowly stream in the olive and canola oils. Taste and adjust seasoning as needed.
Assembly: Combine all ingredients except the egg. Taste and adjust seasoning. Garnish with halved eggs and a sprinkle of additional fine herbs.
Thank you to the Bistro Lapin Perdu team for sharing this recipe with us. We paired it with our Tradition Pinot Gris 2023, it was delicious. I invite you to do the same or the rosé will also be great.
Send us your pictures and comments at info@rterroir.ca Bon Appetit !