Hello,
Living Lyon and does not make salad lyonnaise, a straw!
I always had a problem with poached eggs, but this time I put all my "heart" and I'm here!
lyonnaise salad is made with "Dandelion", more precisely, dandelion, arugula I used some bacon, I put the meat of the Grisons, we never change not follow a recipe to the letter is not really my forte!
In my basket for 4 people
- 4 eggs
- arugula
- a few slices of meat Grison
- 1 tablespoon tablespoon mustard
- 2 tablespoons sherry vinegar
- salt, pepper
- 3 tablespoons oil
Heat water in a saucepan with a few drops of vinegar White
Prepare the vinaigrette, place mustard, vinegar, salt, pepper in a bowl, mix
Add oil once the salt is dissolved, the salt dissolves Never in a fat
Break eggs into a ramekin, once water is boiling, pour them one by one into the water, turning white around the yolk
Wait 3 minutes Drain on kitchen paper
Mettre la roquette dans un saladier, assaisonner de vinaigrette, ajouter les oeufs pochés, la viande des grisons et déguster
Bonne après midi
Hello,
Live in Lyon and not make a salad of Lyon, a height !
I always had a problem with soft-boiled eggs, but this time I put all my "heart" and I do it !
The salad of Lyon is made with "teeth of Lion" more exactly the dandelion, I used roquette, and some lardons, I put some viande des grisons, follow a recipe litteraly is not my strong point
In my basket
- 4 eggs
- roquette
- viande des grisons
- 1 spoon of mustard
- 2 spoons of sherry vinegar
- salt and pepper
- 3 spoons of oil
Make warm water in a pan with some drops of vinegar
Prepare the vinaigrette, in a bowl put mustard, vinegar, salt and pepper together, mix
Add oil after, the salt never dissolved in a fat
Break eggs in ramekin, when the water is boiling, put them one by one in the water and make the white turn around the yellow
Wait 3 minutes
In a salad bowl, put the roquette, flavor with vinaigrette, add soft-boiled eggs, put the viande des grisons, and just taste !
Have a nice day
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