Test cook Lan Lam prepares a French bistro classic—Salade Lyonnaise.
Get the recipe for Salade Lyonnaise:
Buy our winning nonstick skillet:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
25 Comments
Leave a Reply
You must be logged in to post a comment.
More Lan, less Julia, PLEASE.
Looks delicious!
That’s not a Salade Lyonnaise!
What happened to the Walnut Vinaigrette????
Where are the croûtons?
That’s so much off!
And poached pancetta??
Never ever!
That’s an American Salad, nothing French.
But why not, if you like it, just do NOT call it Salade Lyonnaise!
Sorry, but no sorry.
My favorite thing to get when I go to Lyon. Also the Lyonnaise sausage they are famous for.
What other types of "Salad 🥗 Green's" can also be used in that "Salad 🥗 Recipe"?
Sincerely Yours 🤠 Mr Severance,
"The Cake 😋🍰🥫🎂🥳🎈🎉 Man",
"World 🌎🌍 Cruiser"&"Succulent Collector".
Unctuousness!
Lan, you're the best.
Beautifully done et merci.
Nice! I lost my sense of smell and taste over a year ago and what I have recovered is very off. The textures and vibrancy here are definitely something I like.
Thanks for this recipe. I often see these types of lettuces in the store, but have not been a consumer: it's rare to see them being eaten and prepped and especially being combined in this way. It's a simple dish to make.
I love the way you present and explain but, sorry but, you are not great as a presenter… 🙁
This is a very delicate salad. I’d be nervous to make it!
Best coach!
This is an awesome salad I Love salad we had some toss salad today thanks for posting.😘😊
Frisé is unavailable where I live. Last time I saw it on a shelf was about 8 years ago. I've asked for it at WF, TFM, and Publix. Might want to think about how to adapt the recipe to use more readily available ingredients.
why not just poach the egg in the shell with a sous vide?
This is awesome! I try it one day.
Great tip to remove the unneeded part of the egg whites, thank you.
Looks great, thank you for sharing ❤🤝❤
I had to watch this twice, I am so entranced by her elegance and beauty!
My favorite salad and a superb teacher !
Turn on some music for crying out loud. My pulse watching a cooking show has never been higher.
Great video lesson from a lovely chef. What brand of knife are you using Lan, I like how it doesn't have a heavy bolster on the heel?
I don't get it….they want us to try their recipe but yet they blur it out on their website. Would have loved to tried it out….oh well
I wish you could make these great recipes with a healthy diet in mind. Seeing all this fat in a dish that could be tasty with healthier alternatives is really unfortunate