I believe I've seen Lam do this salad before but I much prefer this video style where she is walking us through the steps live instead of as a voiceover like so many atk videos lately. Great dish.
Thanks for this recipe. I often see these types of lettuces in the store, but have not been a consumer: it's rare to see them being eaten and prepped and especially being combined in this way. It's a simple dish to make.
Nice! I lost my sense of smell and taste over a year ago and what I have recovered is very off. The textures and vibrancy here are definitely something I like.
"Chicory" as used here is also called curly endive, and is called chicorée frisée in French. It should not be confused with common chicory, which is also known as coffee weed.
Dumping the hot pork grease down the sink is a great way to have a sink clog. Instead, let the water cool, skim off the fat into an empty can, then dump the water.
@@colleenkaralee2280 That'll work for a bit on your sink trap, but the real challenge will be cleaning out a stopped up sewer line or worse, messing up a septic system.
@@wastrelway3226 There would be very little fat in the water; the maximum temperature would be 212°F/100°C, which is too low to render fat. Most of the fat came out when she fried the pancetta in the second step, and she collected all that fat as seen at 3:52.
Don't be. It's just food. Even if you really screw it up, it'll taste great. If you're worried about the poached eggs, just fry or soft boil them, and it'll be just as good.
Frisé is unavailable where I live. Last time I saw it on a shelf was about 8 years ago. I've asked for it at WF, TFM, and Publix. Might want to think about how to adapt the recipe to use more readily available ingredients.
What other types of "Salad 🥗 Green's" can also be used in that "Salad 🥗 Recipe"? Sincerely Yours 🤠 Mr Severance, "The Cake 😋🍰🥫🎂🥳🎈🎉 Man", "World 🌎🌍 Cruiser"&"Succulent Collector".
No disrespect meant to Ms. Lam, who I thought did a great job presenting the recipe, but yeah, I noticed the same thing. Just for fun I re-watched the video and made a list of all the things that need to be washed. Here's what I got: salad spinner, 2 mixing bowls, cutting board, skillet, dutch oven, strainer, large spoon, chef's knife, kitchen shears, 4 bowls, tongs, colander, measuring cup, and ~3 measuring spoons. That's a lot of work for a salad.
No carbs in lettuce, eggs, meat. No sure how much in mustard but it’s such a small amt n same for the red wine vinegar. Check labels of mustard n red wine vinegar. Go for it!!
This woman is the worst cook of ATK. I’m a MasterChef who can cook to perfection all kinds of cuisines, but the recipes I have tried from this woman have been awful and a huge disappointment all around.
I wish you could make these great recipes with a healthy diet in mind. Seeing all this fat in a dish that could be tasty with healthier alternatives is really unfortunate
That’s not a Salade Lyonnaise! What happened to the Walnut Vinaigrette???? Where are the croûtons? That’s so much off! And poached pancetta?? Never ever! That’s an American Salad, nothing French. But why not, if you like it, just do NOT call it Salade Lyonnaise! Sorry, but no sorry.
I love Lan Lam's quiet demeanor and cooking style.
Cheers
I believe I've seen Lam do this salad before but I much prefer this video style where she is walking us through the steps live instead of as a voiceover like so many atk videos lately. Great dish.
I had to watch this twice, I am so entranced by her elegance and beauty!
Love the egg white tip😀
Lan is the MVP! Love her!
Nice! Thanks for the new salad recipe to brighten up the winter.
My favorite thing to get when I go to Lyon. Also the Lyonnaise sausage they are famous for.
Yum! Great teaching, can’t wait to try this. Thank you!
Lots of useful information! Thanks.
My favorite salad and a superb teacher !
Love the shallot demo!!
Thanks for this recipe. I often see these types of lettuces in the store, but have not been a consumer: it's rare to see them being eaten and prepped and especially being combined in this way. It's a simple dish to make.
I very much benefitted from your thorough teaching style, thank you.
Those horizontal cuts on the shallot were terrifying and beautiful
My all-time favorite salad!
Beautifully done et merci.
👍 beautifully executed thank you.
Of all the "classic" French salads this is my favorite.
Lan, you're the best.
Thank you so much! Great recipe and awesome presenter!
This is an awesome salad I Love salad we had some toss salad today thanks for posting.😘😊
Ya that looks fabulous 👌 👏
Nice! I lost my sense of smell and taste over a year ago and what I have recovered is very off. The textures and vibrancy here are definitely something I like.
Looks delicious!
This is awesome! I try it one day.
Best coach!
Great tip to remove the unneeded part of the egg whites, thank you.
So good
I will try it although there was no chicory in this salad when in Lyon. Also, I feel using a dark orange yolk egg is important for richness of flavor.
"Chicory" as used here is also called curly endive, and is called chicorée frisée in French. It should not be confused with common chicory, which is also known as coffee weed.
Dumping the hot pork grease down the sink is a great way to have a sink clog. Instead, let the water cool, skim off the fat into an empty can, then dump the water.
Good point. I've sometimes done that and then had to resort to the ole baking soda and vinegar pipe cleaner :-))
@@colleenkaralee2280 That'll work for a bit on your sink trap, but the real challenge will be cleaning out a stopped up sewer line or worse, messing up a septic system.
@@jackwyatt1218 Oh, gosh, yes for septic systems for sure - that grease has to go elsewhere. Probably a good policy wherever.
Yes, I was wondering how much fat was in that water she dumped down the sink. It doesn't look like a good practice to me.
@@wastrelway3226 There would be very little fat in the water; the maximum temperature would be 212°F/100°C, which is too low to render fat. Most of the fat came out when she fried the pancetta in the second step, and she collected all that fat as seen at 3:52.
Great video lesson from a lovely chef. What brand of knife are you using Lan, I like how it doesn't have a heavy bolster on the heel?
Wonderful. Looks SO APPEALING
to me !!!!!
Dec 26th 2022
Absolutely beautiful!
This is a very delicate salad. I’d be nervous to make it!
Don't be. It's just food. Even if you really screw it up, it'll taste great. If you're worried about the poached eggs, just fry or soft boil them, and it'll be just as good.
@@gregkrekelberg4632 You’re totally right, Greg! I appreciate that! Thank you! Here’s to a great 2022!
Looks amazing!!
Frisé is unavailable where I live. Last time I saw it on a shelf was about 8 years ago. I've asked for it at WF, TFM, and Publix. Might want to think about how to adapt the recipe to use more readily available ingredients.
Alternative ingredients are always included in their recipes. I'm this recipe, they recommend dandelion greens.
I was hoping you would show how to get rid of that stringy white stuff stuck to the yolk - without breaking the yolk.
Were those room temperature eggs or right from the fridge?
What other types of "Salad 🥗 Green's" can also be used in that "Salad 🥗 Recipe"?
Sincerely Yours 🤠 Mr Severance,
"The Cake 😋🍰🥫🎂🥳🎈🎉 Man",
"World 🌎🌍 Cruiser"&"Succulent Collector".
Ummm-gotta try!
beautiful!
I lost count of all the things that need cleaning just to make a salad.
No disrespect meant to Ms. Lam, who I thought did a great job presenting the recipe, but yeah, I noticed the same thing. Just for fun I re-watched the video and made a list of all the things that need to be washed. Here's what I got: salad spinner, 2 mixing bowls, cutting board, skillet, dutch oven, strainer, large spoon, chef's knife, kitchen shears, 4 bowls, tongs, colander, measuring cup, and ~3 measuring spoons. That's a lot of work for a salad.
legend has it she's still making the salad
"FOR BRITTONIA" - REPANSE DE LYONNAISE
I don't get it....they want us to try their recipe but yet they blur it out on their website. Would have loved to tried it out....oh well
What happened to the croutons?
Is this keto? It looks delicious!
No carbs in lettuce, eggs, meat. No sure how much in mustard but it’s such a small amt n same for the red wine vinegar. Check labels of mustard n red wine vinegar. Go for it!!
why not just poach the egg in the shell with a sous vide?
Unctuousness!
More Lan, less Julia, PLEASE.
This woman is the worst cook of ATK. I’m a MasterChef who can cook to perfection all kinds of cuisines, but the recipes I have tried from this woman have been awful and a huge disappointment all around.
I wish you could make these great recipes with a healthy diet in mind. Seeing all this fat in a dish that could be tasty with healthier alternatives is really unfortunate
You could do your own riff by subbing sardines, right? I'm sure the French are doing this as I speak.
That’s not a Salade Lyonnaise!
What happened to the Walnut Vinaigrette????
Where are the croûtons?
That’s so much off!
And poached pancetta??
Never ever!
That’s an American Salad, nothing French.
But why not, if you like it, just do NOT call it Salade Lyonnaise!
Sorry, but no sorry.