MODERN SALADE LYONNAISE WITH LEEKS, LARDONS, AND OEUF MOLLET
Steps:
- Submerge the chicken livers in the milk and soak overnight in the refrigerator. Strain and pat dry with a paper towel.
- Bring a large pot of salted water to a boil. Submerge the eggs and boil for 6 minutes. Strain and peel the eggs under cold running water.
- Thinly slice 1 carrot and cut the slices into thin julienne.
- Peel the tough outer leaves from the leeks and halve them lengthwise, starting 1/2 inch from their base to keep them intact. Rinse them with cold water to wash any sand from their layers. Bunch the leeks and tie together with butcher's twine. Place in a large pot with the remaining carrots, the bay leaf, and thyme and cover with cold salted water. Bring to a simmer and cook for 20 minutes, or until the carrots are tender. Strain, and discard the thyme and bay leaf.
- Transfer the carrots to a blender with 5 tablespoons water, the mustard, and vinegar. Puree until smooth, then stream in the olive oil until emulsified. Season with salt and pepper.
- Untie the leeks, pat dry with paper towels, and brush them with carrot dressing; sprinkle with salt and pepper.
- In a large sauté pan over medium heat, sear the bacon on both sides until crispy, about 6 minutes total. Strain off all but 1 tablespoon fat, transfer the bacon to a cutting board, and cut the strips crosswise into 1/2-inch pieces. Season the chicken livers on all sides with salt and pepper. Return the sauté pan with the bacon fat to high heat and add the livers in a single layer. Sear the livers on both sides until cooked through but still light pink in the center, about 5 minutes total. Scoop onto a cutting board and slice the livers in half.
- Spoon the carrot vinaigrette into the center of 6 salad plates and top each with a fanned-out seasoned leek and 1 egg. Divide the bacon, chicken livers, julienned carrot, and chives on top.
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Muzafar Hussain
[email protected]This salad is a great way to use up leftover roasted vegetables.
Melissa Earls
[email protected]This salad is a great base for other ingredients. I like to add grilled chicken or salmon.
Rivonia Tanises
[email protected]I'm allergic to eggs, so I left out the oeuf mollet. The salad was still delicious.
Alfonso Reyes
[email protected]I didn't have any lardons, so I used bacon instead. It worked out just fine.
nabil el gazzar
[email protected]The leeks in this salad were a bit tough. I think I'll cook them for a little longer next time.
mustakim nabeel
[email protected]This salad is a bit too rich for my taste. I think I'll try it with a lighter dressing next time.
Aurora King
[email protected]I'm not a big fan of leeks, but I loved this salad! The dressing is so good that it masked the leek flavor.
Chuck Hayes
[email protected]This salad is a great way to get your kids to eat their vegetables.
Sapat Sapat
[email protected]I love how easy this salad is to make. It's perfect for a quick and easy weeknight meal.
Ishak Saidi
[email protected]This salad is a great way to showcase fresh, seasonal ingredients.
Lil savy4ever
[email protected]This salad is so refreshing and flavorful. The leeks and lardons add a nice crunch and smokiness, and the dressing is perfect.
Har isss
[email protected]I wasn't sure about the combination of leeks and bacon at first, but it totally works! This salad is now one of my favorites.
Nigel Griffiths
[email protected]This salad is a great way to use up leftover hard-boiled eggs. I also like to add a bit of Dijon mustard to the dressing for a little extra flavor.
Aysah Akter
[email protected]I've made this salad several times now, and it's always a crowd-pleaser. It's so easy to make, and the results are always delicious.
hermione8644 1
[email protected]This salad was a hit at my last dinner party! The combination of flavors and textures was perfect, and the leeks and lardons added a nice touch of smokiness.