I\'m Ye Weida, founder of the French cultural communication organization Prelude.
Sixty years ago, my great grandfather put forth a considerable amount of effort to make a hand-written recipe book, which has become a sort of cooking gene in the family.
The last four years in I’ve spent in France have enabled me to know more about France as well as authentic French cuisine. Today I\'ll make a delicious dish for you -- Salade Lyonnaise. Fresh bitter lettuce, fresh salty pan-fried lardon and the yolk of a poached egg break the mold of traditional salads and provide a richer taste.
Ye Weida\'s Specialty -- Salade Lyonnaise
First of all, prepare several kinds of vegetables, including lettuce, arugula, and basil. Rip their leaves into similar sizes and put them into cold water for ten minutes, which makes the leaves crisper. Then take them out and let them dry.
Secondly, we prepare a poached egg. We add as much water as possible into a deep soup pot and heat it. After the water boils, add some salt and vinegar. Stir the water with a spoon until it forms a whirlpool.* Then turn off the heat.
At the moment when the water stops boiling, pour an egg into the pot with the container close to the surface of water, letting the egg float freely.
Salt manipulates the boiling point and vinegar speeds up protein coagulation. (Editor note: can you move this sentence higher, to where I put the *? After reviewing the script, deleted the *)
Cover the pot and cook the egg for two minutes. Fish out the cooked egg with a spoon, cut off any wayward tendrils, wash the vinegar off the surface, and then lay it aside for later use.
Thirdly, pour a little olive oil into the pan, heat it and stir fry the lardon until it is cooked.
Then make the sauce. Put Dijon mustard, osmanthus sugar, pine nuts and a little olive oil into a mortar, squeeze some lemon juice into it, and mash the mixture with a pestle.
The last step is dishing up. Lay the vegetables and the cooked lardon on the plate, carefully place the poached egg, grind some pepper, and ladle on some sauce. With a dash of olive oil, the dish is finished.