Chef Matt’s Salmon Kale Lyonnaise Salad
“It’s kind of like the fat guy’s salad. You get your greens, but you’re also eating eggs and bacon,” says Chef Matt Ayala of Cochon Volant Chicago. “This salad tricks you into having vegetables, even though the bacon and eggs might cancel that out. But who cares? This salad makes you think you’re being healthy for summer, but it’s really like having a burger. I don’t think there’s anything better than that,” Ayala says.
- 4 ounces of Spring Green Mix
- 4 Ounces of Baby Kale
- 1 Lemon Wedge
- Salt/Pepper to taste
- 3 oz. Salmon
- 1 egg
Bacon Sherry Vinaigrette
- 350 gr Sherry Vinegar
- 100 g Honey
- 1000 g Bacon Fat
- 125 g Honey
- 20 g Dijon
- 120g Lemon Juice
- 10g Salt
The cure for the Salmon is juniper berries crushed, lemon zest, lemon juice, salt, sugar, Hendricks gin and cucumber. Salmon cures for 6-8 hours in fridge then rinsed, poached in olive oil and lemon juice/zest until it’s done. Leave it to cool in the refrigerator. Mix salmon with egg yolks and lemon juice and season to taste with chives, parsley and salt.
5-1/2 Minute Poached Egg
Poach it in boiling water then shock it with water. Let it cool. Peel the egg when needed drop it in warm water for 2-4 minutes until it’s warmed through.
Bacon is duroc pork belly that needs to cured for a week and smoked until it’s done then it’s cooked in pork fat until tender. Let it cool and portion into 3.5 ounces of pork. Warm it on the griddle (as you would a piece of bacon).
Mix the bacon sherry vinaigrette, lemon, salt/pepper and mixed greens in a bowl.
Place the two pieces of warm bacon on either side of the salad and then place the Salmon Rilette in the middle . Top the salad off with a warm poached egg. Drizzle left over sherry vinaigrette over the warm poached egg for taste. Serve with baguette and maldon sea salt butter.
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