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

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

'Not-an-egg':
3 Tbsp tahini
1 Tbsp lemon juice
1 Tbsp miso
1 Tbsp olive oil
3+ Tbsp water
Salt

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...