During my visit to Lyon, I ate salade lyonnaise at every meal except breakfast. The city’s bouchons usually serve it as a rib-sticking first course -- often followed by a hearty hot dish like stewed tripe -- but it can also be a satisfying lunch or a quick supper, especially because, except for the lettuce, all the ingredients are kitchen staples. For a truly classic version, use dandelion leaves instead of frisée.
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<br />From Mastering the Art of French Eating by Ann Mah. Reprinted by arrangement with Viking, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Ann Mah, 2013.

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