Salade Lyonnaise and Kassler Rippchen

When I read Mark Bittman’s recent article on Salade Lyonnaise, I decided it would be a perfect dish for the Fourth of July weekend. Since I also wanted a meat dish without having to cook it, I bought a fully cooked piece of Smoked Pork Loin, called Kassler Rippchen.

Menu

Salade Lyonnaise
Kassler Rippchen*
Persian cucumber
Wine: Potel Aviron Moulin a Vent, Vielles Vignes 2008, chilled
Dessert: Cherry Garcia Ice Cream & Biscotti

Recipe: Salade Lyonnaise

1small bunch frisée, washed and torn into small pieces
¼ pound slab bacon, cut into ½-inch cubes
1 shallot, chopped
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
2 eggs

I like to parboil bacon because it gives the bacon a particularly pleasant flavor without the greasiness. To parboil the bacon, I cooked it in boiling water for 10 minutes, rinsed it under cold water and patted it dry. I sautéed the bacon in a heated skillet until crisp, about 10 minutes. Next, I cooked the shallots till soft, added the vinegar and mustard, brought everything to a boil and turned off the heat.

I poured the dressing over the frisée, seasoned it with salt and pepper. tossed the salad and divided the salad into two portions.

Poaching the eggs was a production. I put 1 ½ cups of water and 1 tablespoon vinegar into a small sauce pan and brought it to a boil. Then I cracked one egg into a small bowl and slipped the egg into the water. I poached the egg until the whites had just set, about 4 minutes, removed the egg with a slotted spoon and slipped it over the salad. All went well, except the poached egg flipped upside down, so that the white side showed up. I hoped for better result with the next egg, but no such luck. I think next time I’ll soft boil two eggs, slice them in half and mix them into the salad. The result, I’m sure, will be the same.

Kassler Rippchen derived its name from a late 19th century German butcher, called Cassler. I like the meat for its slightly smoky flavor and good texture. I served it with Dijon Grainy Mustard. For a touch of color, I added several slices of Persian cucumber, brushed with olive oil and sprinkled with sea salt.

Joe from Mr. Wright Fine Wines & Spirits** had recommended the wine. I couldn’t have asked for a better choice. This was an exceptional, fine Beaujolais that almost tasted like a Burgundy.


*Schaller & Weber (212) 879-3047
http://www.schallerweber.com/

**Mr. Wright (212) 722-4564
http://www.misterwrightfinewines.com/home.html