Traditionally, the French Lyonnaise salad is served with bacon and a poached egg, and the dressing is warmed. This salad is delicious on its own, but lends itself beautifully to many additions - in addition to the traditional bacon and poached egg, we love it with grilled or roasted chicken and shaved parmesan as well.
For the Roasted Turnips
3 ounces (2 small or 1 medium) turnips, cut into eighths as wedges
1 tablespoon high heat cooking oil (grapeseed, avocado, etc)
Heat a skillet over medium heat and add the oil. When the oil is hot, add the turnips and a big pinch of salt. After a minute or so, reduce the heat to medium-low, and cook for 5-6 minutes per side or until golden brown. (Alternatively, roast in the oven at 400ºF for 15 minutes or so).
For the Salad
5 ounces frisée, torn into bite size pieces
A handful each of your choice of herb (dill, parsley, etc or a mix)
1-2 tablespoons finely chopped chives
Kinfood’s housemade vinaigrette
In a large bowl, combine frisée with herbs, chives, and the roasted turnips. Add a big pinch of salt, and a drizzle of vinaigrette. Toss and serve immediately.