Master French chef Alain Ducasse has a new cookbook out, filled with the techniques he uses at his world-famous restaurants to make his signature dishes. Alain Ducasse’s Lyonnaise salad is served as an elevated, elegant verrine just waiting to wow your dinner party guests.
Tips From Our Chefs:
Freshness is a must
Keep in mind that if an egg (whether quail or chicken) is not fresh enough, its white will not set well around the yolk when poaching and will spread out in strings in the water.
Gently does it
Gently make a cut into the shell with a serrated knife without going any farther. Then cut off the top of the egg. If you crack the shell as you would for a chicken egg, you will pierce the membrane and probably break the yolk.
This garlic dressing can keep for a few days in the refrigerator.
- 8 slices smoked side (streaky) bacon
- 1 clove garlic
- 1/2 ficelle loaf (thin baguette)
- olive oil
- 1 frisée heart
- 12 fresh quail eggs
- 2 tablespoons distilled white vinegar
- 1 onion
- 1 clove garlic
- fine salt
- 1 egg
- 2 tablespoons sherry vinegar
- 1/4 cup plus 2 1/4 teaspoons olive oil
- freshly ground pepper
- Immersion blender
For the salad
Preheat the oven to 325°F. Lay the bacon on the work surface and trim off the rind. Transfer to a baking sheet (tray), cover with parchment (baking) paper and another baking sheet, and place an ovenproof weight on top. Cook in the oven for 35 minutes.
Peel the garlic clove. Cut the bread on the diagonal into thin slices and rub with the garlic. Transfer to a rack. Drizzle with olive oil. Select the best frisée leaves. Tear the leaves into small pieces. Wash and dry.
Use a serrated knife to make an incision close to the top of each quail egg. Use a paring knife to take the tops off the eggs and empty each one into a small bowl. Prepare a bowl with water and ice cubes. Oil a dish. Heat a saucepan of water. When the water in the saucepan boils, add the vinegar. Stir with a spoon to create a whirlpool at the center. Drop one egg into the whirlpool. Cook for 30 seconds.
Use a skimmer or slotted spoon to take the egg out of the pan and drop it into the ice water. Repeat, one at a time, with remaining eggs. Let the eggs cool for 3 minutes. Drain each egg in your hand and use a teaspoon to gently trim off any strings of egg white. Place the prepared eggs on the oiled dish.
Take the bacon out of the oven. Remove the top baking sheet and paper. Drain on paper towels. Place the bread in the oven and let it dry out for 3 minutes.
Make the dressing: Peel and quarter the onion. Peel and slice the garlic. Bring 2 cups of water to a boil. Add the onion, garlic, and a pinch of salt. Cook for 20 minutes. Add the egg to the saucepan. Let cook for 5 minutes and 30 seconds. Drain the egg and peel gently.
Drain the onion and garlic. Put into a blender jar. Season with salt. Blend with the immersion blender. Add the sherry vinegar and continue to blend. Add the boiled egg and blend. Pour in the olive oil in a thin stream while continuing to blend. Taste and adjust the seasoning. Season the quail eggs with salt and pepper.
Place a little dressing in the bottom of verrine glasses. Add a handful of frisée leaves. Insert a crouton among the leaves in each glass. Add three quail eggs. Insert two slices of bacon and two more croutons, then add a few more leaves and dressing.