Rhode Island Monthly's April Issue is all about Lunch!

The April Issue of Rhode Island Monthly features 51 places for awesome sandwiches, delicious salads, kids' meals and food truck finds. Here we give you an advance recipe to try at home.

The April Issue of Rhode Island Monthly is all about LUNCH. We feature 51 spots for awesome sandwiches, delicious salads, kids' meals and food truck finds. Gone are the days of avoiding the outdoors and eating a soggy sandwich at your desk. With this fine weather we're having, we're assuring you that once in awhile, it's okay to step outdoors, take a long lunch and enjoy the finer tasting things in life. The April issue hits newsstands next Thursday, but we're giving you a little sneak peek on our blog.

Here's an advance recipe to try at home from one of our favorite lunch spots, Rue De L'Espoir. Our offices are also a short walk from the Rue's little sister outpost, Baker Street Rue, where there is also a sandwich called the Rhode Island Monthly.

Owner Deb Norman shared her recipe for Salade Lyonnaise. It's an impressive French salad that is dependent on perfectly poached eggs. That takes practice, but we're confident you can master the skill by the time the issue comes out next week. Good luck!

P.S. The issue also has more recipes from some our other favorite restaurants like Sunnyside Daytime Dining, Trio and Eleven Forty Nine Restaurant.

Salade Lyonnaise

Deb Norman

Rue De L’Espoir, Providence

Serves 4

 

5 cups frisee

2 tablespoons extra virgin olive oil

¾-pound apple-wood smoked bacon, crumbled in large pieces

3 shallots, chopped

2 tablespoons red onion

2 tablespoons apple cider vinegar

2 tablespoons Harvey’s Bristol Cream Sherry

1 tablespoon Dijon mustard

4 eggs

salt and pepper

12 red grape tomatoes, halved

 

Put frisee in large bowl. Heat olive oil in a skillet over medium heat. Once hot, add bacon and cook slowly until crisp, about 10 minutes. Add shallots and onions and cook until softened, a minute or two. Add vinegar, sherry and mustard and bring to a low boil, stirring, then turn off heat.

In a small skillet, bring about an inch of salted water to a boil, then lower heat to barely bubbling. Break eggs into a shallow bowl and place them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove eggs with a slotted spoon and drain on paper towel.

If necessary, gently reheat dressing, then pour over greens (they should wilt a bit), toss and season with salt and pepper to taste. Top each serving with an egg and six grape tomato halves. Serve immediately.