Truffled Salade Lyonnaise

Truffled Salade Lyonnaise

Food Recipes Truffle Mustard Truffle Oil Truffle Recipes

This hearty salad is a popular entrée in Lyon’s casual restaurants, called bouchons, and also makes a great light meal. As with all simple recipes, there’s a trick or two that take it from good to great, like using the fat rendered from the speck to make the warm mustardy dressing; amplify the truffle flavour if you like by replacing the olive oil in the dressing with more Truffle Hill Truffle Oil. Use the smallest, tender leaves of the frisée (also called curly endive), reserving the rest for another dish. A slightly sweet agrodolce vinegar is ideal for this dressing, nothing too sharp, and Truffle Hill’s crisp Pemberton riesling is the perfect foil for its richness.

Truffled Mustard Dressing

  • 1 small golden shallot, finely minced
  • 1 tablespoon agrodolce vinegar (see above)
  • 2 teaspoons Truffle Hill Truffle Mustard
  • Salt flakes and freshly ground black pepper, to taste
  • 30ml Truffle Hill Truffle Oil
  • 30ml extra virgin olive oil
  • Fat rendered from frying speck

Serves

2

Ingredients

  • 3 slices sourdough bread, crusts removed
  • Extra virgin olive oil, for shallow-frying
  • 150g speck
  • 3 handfuls young frisée lettuce
  • 1 tablespoon white vinegar
  • 4 eggs

Method

Cut bread into large cubes and fry in olive oil until crisp. Set aside on paper towel to drain.

Cut speck into thick batons (called lardons). Heat a drizzle of oil in a pan and fry them until crisp. Drain on paper towel, leaving the oil in the pan. Make Truffled Mustard Dressing: combine shallot, vinegar, mustard, salt and pepper in a screw top jar. Add truffle oil, olive oil and the fat from frying the speck and shake well to combine. Toss frisée, speck and croutons with enough Truffled Mustard Dressing to just coat the leaves well and divide between 4 flat serving bowls. Half fill a large saucepan with water, add vinegar and bring to the boil. Reduce heat and, when gently simmering, stir to create a whirlpool, one at a time, break the eggs into a saucer and slide into the water. Simmer for 2-3 minutes, until white is just set, then remove with a slotted spoon to a plate and pat dry with paper towel. Cover loosely with foil and set aside to keep warm.

When all the eggs are poached, place one on top of each plate of salad and serve immediately.

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