Thursday, 28 March 2013

Vegan salade lyonnaise

When I visited Lyon, I had a great time but not a great deal to eat. Let's right that wrong with this animal-friendly version of the classic salade lyonnaise.

What is a salade lyonnaise?

This is a fine demonstration of French salads: full of pig and egg. There are lardons to give salty, smoky, chewy bite. There's a soft-boiled egg to give gooey richness. Then there's bitter-crisp frisée, part of the pale and interesting endive family, a good vinaigrette, crunchy croûtons, and a smattering of herbs.

What is a vegan salade lyonnaise?

You'll save a pig's life by using delicious salty, smoky, chewy tempeh bacon crumbles. And you'll save a chicken from a grim life by providing gooiness through a rich tahini sauce rather than an egg. Everyone's a winner.

Vegan salad lyonnaise: the recipe

To serve two people as a main (or four as a starter):

Salad solids:
1 batch tempeh bacon crumbles
1 small head or bag frisée lettuce
4 chives, chopped
4 baby handfuls croûtons

3 Tbsp olive oil
1 Tbsp vinegar (red wine, raspberry, cider...)
0.75 Tbsp Dijon mustard
Salt & pepper

3 Tbsp tahini
1 Tbsp lemon juice
1 Tbsp miso
1 Tbsp olive oil
3+ Tbsp water

1. Prepare your tempeh bacon crumbles and croûtons (or just cheat and buy croûtons). While they cook, wash your frisée and tear it into bitesized pieces. Transfer to a salad bowl.

2. Make your 'Not-an-egg' by forking all the ingredients together in a mug. You may need to add more water depending on how thick your tahini is. You're aiming for a consistency similar to that of an egg yolk.

3. In a separate mug, fork your vinaigrette ingredients together. When combined, pour the vinaigrette over the frisée and toss to coat.

4. Once the tempeh is cooked, assemble the salad: divide the frisée between your plates. Top with tempeh bacon crumbles, scatter on croûtons, and spoon 1-2 tablespoons of the 'Not-an-egg' in the centre. Finally, snip on the chives.

5. Serve with bread. Yeah, there are croûtons already, but this is France...


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