New Recipe: Salade Lyonnaise
We'll be serving this classic wilted salad on two upcoming occasions: the upcoming French pop-up dinner experience on April 16 and the first French cooking class on May 30 at the Common Ground Food Co-op.
This simple "brunch salad" was invented in the city Lyon (a.k.a. "the gastronomic capital of the world") and our version is based on Paul Bocuse's recipe, but updated and streamlined with a "secret" method for poaching egg found on Youtube. Here's the recipe.
The April 16 pop-up dinner event is called "Dinner + A Movie: France" and will feature a four-course classic French dinner with Boeuf Bourguignon as the main course, followed by Salade Lyonnaise as the salad course (yes, the French like to eat their salads after the main course), and Crêpes Suzette for dessert. The dinner experience will also include champagne toast, wine pairings, aperitifs, and digestifs. Only eight people will be invited to join us. Details are here: cooking-with-paul.com/popups-france.html.
"Classic Burgundy Wine Country Cuisine" is the title of my May 30 cooking class at the Common Ground Food Co-op and we'll be cooking up all three of these dishes. This class is the first of a series of three classes called "A Taste of France" which is part of my ongoing "deep dive" series. Later this summer, we'll be cooking up dishes from Basque Country (June 27), then tasting the Mediterranean flavors of Provençal cooking (July 25). This series has not been officially announced yet, but here's a secret link if you wish to register early.