Lowcountry Cuisine Winter Spring 2018-19

LOWCOUNTRY CUISINE LC 62 www.LCCmag.com | www.LCcuisineMag.com | www.LowcountryCuisineMag.com BISTROTOULOUSE Salad Lyonnaise (serves 4) Dressing – makes 2 cups: • 5 each whole shallots (not peeled) • ½ cup apple cider vinegar • 1½ cup oil (light olive, grapeseed or canola) • 1 teaspoon Dijon mustard • 1 teaspoon whole-grain mustard • 4 sprigs of fresh thyme, remove stems • Salt and pepper Salad : • 4 eggs • ¼ pound thick-cut or slab bacon • 2 heads frisee (or 1 bag cut, blanched frisee) • 4 ounces baby arugula • 2 tablespoons red onion, finely diced • Salt and pepper Poaching liquid : • 1 quart of water • 2 tablespoons distilled vinegar • Pinch of salt Method : • Toss shallots lightly with oil, salt and pepper. Roast for 20 minutes in a 350-degree oven, then let cool at room temperature. • Cut bacon into lardons (large stick or baton). Roast for 10 to 15 minutes, stirring occasionally until rendered and crispy. Drain and set aside. • Clean frisee, and remove any green parts of leaves so only white/yellow parts remain. • Make dressing: Peel roasted shallots and puree in a blender with apple cider vinegar, mustards and thyme leaves. With blender running, very slowly add oil. Season with salt and pepper to taste. • Poaching liquid: Bring one quart of water to a boil, reduce to simmer, add distilled vinegar and a pinch of salt. • Poach eggs: Crack each egg individually into a small cup and add to poaching liquid one at a time. Cook each egg four minutes or until white is set and yolks remain runny. Remove from water and drain on a napkin. • Mix salad – combine frisee, arugula, diced onion, bacon and four tablespoons of dressing in a bowl and toss gently. • Plate each salad, making a small “nest” to hold the egg. Garnish with fresh-cracked pepper and sea salt. • Extra dressing is great with other salads or vegetables and will hold refrigerated for two weeks.