Woww super yummy. I concluded that this recipe is very delicious. By making it in detail, everyone can imitate to make this Salad easily. thank you for sharing. Like👍
Lyon it is one of France cities I've never been yet, so it is good to know delicious recipes like this James, what a tasty, fresh and súper healthy salad you made it buddy, you are the best
Awesome job as always!! Thank youuuuuuuuuu for including me in this video, James!! I think I have the same wall tile in my bathroom, as you have in your kitchen! We are connected in unexpected ways, man! hahaha! What the hell is that meat-filled loaf at the end of the video??? I'm fascinated!!
Thank you buddy as well! we will do more later on! haha you will have to send me a photo! Its Pâté en croûte its very famous in the Lyon area, my head chef was the 2013 world champion. They are a lot of work to make but if you know how they are delicious! :)
@@ChefJamesMakinson Duuuuuuuuude!!! I just checked it out, and you KNOW that I MUST make an episode of this dish, right?? This is me all over!! You know I always welcome a challenge, so this is perfect! Wanna be my, "technical support," on that future video, like you were on the mashed potatoes? Dayum, this is getting me all excited! hahaha
First here, Chef! I love this fantastic Salade Lyonnaise! You made it so easy for us to follow the recipe! Thanks for sharing, Chef. And the tips are very useful. Have a great week.
I am back my friend. Been dealing with some personnel issues but I am back Chef and back supporting you and this deliciousness that you have cooked my friend. Keep up the good work.
Looks great, James. I would follow along, but I just had a lovely supper of sausage stuffed peppers with a side salad of baby arugula, toasted hazelnuts, blue cheese and croutons with a honey mustard vinaigrette. I’m stuffed! But even better was filling up my mamma’s fridge/freezer. She just got home after months in a hospital & nursing home. I love your channel and the food you prepare ❤️
James you always make the most amazing food. I’m so impressed every time and wish I could eat each of your dishes. Beautiful fresh salad! Have a wonderful week my friend! Maplecook is awesome too, he cracks me up!
Awwww, Melissa, you made me feel all warm and fuzzy!! James is a guru, and it's my privilege to call him a friend. Fun fact, he and I are from almost the same part of the world. His hometown is just a couple hours drive from mine. And we both speak French, too, so... ...James, when you read this, thank you for always inviting me to Spain. Let's hope that Fate favours such a trip, and one day, you and I can treat Melissa here to a face to face video, with the two of us speaking English, French, and Spanish, eh? hahahaha
@@ChefJamesMakinson Dude! Dude! Duuuuuude! Thank you so much for opening my eyes to Pâté en croûte! I can see another collab between us in the future, man! hahahaha
Hi Chef James! This salad dressing looks so delicious! I didn't realize that mustard was an emulsifier! I just watched MapleCook's sushi video and loved it. He has a great channel! Yes to homemade croutons! Thanks for the tips on prepping the frisee and adding vinegar to the water. Super recipe James! 🌺😊🌷
Alyena! James is 100% the real deal, a chef among chefs! He's in the Aussie pie vid that I just released a week ago, as a collaborator. I respect him more than I respect Gordon Ramsay! (Okay, that's maybe a bad example...lol) Bottom line: you're in good hands with James. He's an absolute food guru! Thanks for liking my content, too! haha
Just saw this video and looks very easy to make. Unfortunately I don’t have some of the ingredients at home but the base sauce is very simple to put together. I’ll make it for dinner tonight.
I tried this recipe today and it turned out absolutely delicious. Even in spite of the fact that I messed up poached eggs and went for soft boiled instead, but hey, this was my first attempt ever!
The OG--ie Russian--version of this salad is called olivier. Here are a few things that are different from the Spanish version: (a) mayo is always the French kind, ie containing some mustard, (b) the protein is traditionally a kind of bologna sausage which can be subbed with chicken breast but never fish, (c) there's always pickle included for some crunchy texture but it must be in brine and not marinated in vinegar. Also, Russian hostesses serving the salad at parties are judged quite harshly on the presentation--every ingredient is expected to be of similar size and neat, no mushing of any kind..
Hi Chef James. Just found your channel and had a question about this video. Instead of using olive oil for the salad dressing, why use use the bacon grease instead? I've made a few dishes recently with bacon where instead of using oil for something I'll substitute the bacon grease into a sauce. Obviously this makes the bacon flavor a bit forward in the dressing, but since there's a lot of bacon in the salad, and it compliments the dressing, I think it might work. Curious as to your thoughts as I'm FAR from being a professional cook. Thanks for the video!
You could, but it would taste like bacon and lard solidifies at a different temperature than Olive Oil so if you do put it into a dressing you may have to warm it up
A salad topped with bacon pieces and a poached egg? How could that not be delicious!? I'm going to try it, although I'll probably have to use curly endive or something. The way you made it looks gorgeous!
Was that the ikea choping board? :D Bro! I have that! :D Im gonna serve this to my brother first opportunity i get! He was in valencia (like) 10 days ago and alll the pictures he sent me were of these crazy paella's dishes with shrimp or chicken drumsticks :D The rice looked awesome tho (got pictures on my Viber to prove it)... This simple salad dish looks like something i might impress him with... P.s. i got sent here by another user... i feel like an addict to james' cooking
Interesting, I'll try it. I was in Lyon once and ordered a "meat soup" in a cafe. And that was something like salty water with soy sauce without any piece of something inside. That was the strangest meat soup I've ever tried. Maybe you know what was that? :)
Wow that frisée looks so good! But I’ve never seen anything like it. It looks like Chicorée - sorry I just know the French name - which is also bitter.
Hi Chef James. Do you know these delicious salad dishes from Indonesia called 'Gado-Gado', and 'Lotek' and 'Ketoprak'? If you don't, i recommend you to check them out and cook them as your new TH-cam content. Thank you.
After a minute the egg would be 100% raw. The egg needs min 3 minutes to become eatable. I poach an egg for 3:30. You need to be very precise in recipies like that or some amatour home cooks (inc. myself) will fk up hard. Thanks for your advices tho chef.
It depends at what temperature you add the egg to the water if it's at room temperature it's going to cook a lot faster than an egg that's been kept in the fridge.
Hope all of you are doing well and if you haven't seen my Cooking Course here it is! - james-makinson-s-school.teachable.com/
Woww super yummy. I concluded that this recipe is very delicious. By making it in detail, everyone can imitate to make this Salad easily. thank you for sharing. Like👍
My pleasure! thank you watching!
Lyon it is one of France cities I've never been yet, so it is good to know delicious recipes like this James, what a tasty, fresh and súper healthy salad you made it buddy, you are the best
Thank you Victor! before you go let me know so i can tell you what you should see, as there are many great places to see around that area!
@@ChefJamesMakinson I will chef, it is on my mind as a future trip, appreciate for your help
Absolute perfection Chef your Salad Lyonnaise is a work of art and I did enjoy seening you appear in Maplecook's video too!!!!
Thank you kindly buddy! Maplecook loves to experiment!
Wow perfect cooking of egg, thanks for sharing this salad layonnaise recipe it looks tempting and yummy,sending bell all 🔔
Thank you so much!
Awesome job as always!! Thank youuuuuuuuuu for including me in this video, James!!
I think I have the same wall tile in my bathroom, as you have in your kitchen! We are connected in unexpected ways, man! hahaha!
What the hell is that meat-filled loaf at the end of the video??? I'm fascinated!!
Thank you buddy as well! we will do more later on! haha you will have to send me a photo!
Its Pâté en croûte its very famous in the Lyon area, my head chef was the 2013 world champion. They are a lot of work to make but if you know how they are delicious! :)
@@ChefJamesMakinson J'aurais dû savoir, hein? Oh la la!
@@Maplecook Oui :p
@@ChefJamesMakinson Duuuuuuuuude!!! I just checked it out, and you KNOW that I MUST make an episode of this dish, right?? This is me all over!! You know I always welcome a challenge, so this is perfect! Wanna be my, "technical support," on that future video, like you were on the mashed potatoes?
Dayum, this is getting me all excited! hahaha
haha i can help but trust me it is not simple.
Like #1 for this amazing french salad!
Thank you so much!! :)
I will make this James!!! We love our salads and this is going on our menu plan for sure!!! MapleCook is pretty fun channel !
God love ya, Jerri-ellen!! =)
@@Maplecook 🤗
Im glad to hear that! there are many more i want to make! ;) yes he is!
Awesome Chef!!! 😁👏👏💖
Very nice!!! Looks so incredible!
I am a huge fan of Maplecook!
I never miss any of his videos. 🥰
Thank you Jennifer! neither do I!
Jennifer is a goddess. Period. Biggest hugs to my loyal Maplecookie! hahaha! =)
@@Maplecook 🥰 Thank you so much friend!!! 🍁 🍪
The way chef Makinson plate the food is just simply beautiful.
thank you!
Wow this is so amazing preparation and delicious salad made me mouthwatering
Thank you so much!
First here, Chef! I love this fantastic Salade Lyonnaise! You made it so easy for us to follow the recipe! Thanks for sharing, Chef. And the tips are very useful. Have a great week.
You are so welcome! i hope you are doing well!
wow that looks delicious!
great color on the bread too! this has texture and wonderful taste I bet!
Thank you so much Lucy!!
I love that. I’ve been looking for a ‘warm’ for ages. Thank you.
You’re welcome 😊
I am back my friend. Been dealing with some personnel issues but I am back Chef and back supporting you and this deliciousness that you have cooked my friend. Keep up the good work.
That's okay I have been having a lot of things going on as well! im glad to hear that you are back, I hope you and your family are well!
L#26❤ My friend! Enjoyed watching your delicious food recipe video.
Warm greetings from Seoul.
Stay connected. Have a nice day!
Thank you so much! and you too!!
Wow wow wonderful salad looking delicious and yummy 😋😋😋😋
Thank you so much!
Oh wow..Delicious..France,home of the Salade Gods 👌So many exquisite flavours and combinations.
Salade Lyonnaise = Lyon
Salade Landaise = Landes
Salade Nicoise = Nice
Salade Aveyronnaise = Aveyron
Salade Perigord = Perigord
Salade Franc-Comtoise = Franche Comte
Yes it is! there are so many tasty dishes from France! I will have to make some more for summer!
@@ChefJamesMakinson Sounds like a great idea
Look forward to seeing your Summer creations Chef 👨🍳
@@vitanavitas9922 thank you!
Your salad looks delicious Chef🙏 Poached egg on top😃
Maplecook is funny😄
Thank you Chef
yes he is! your welcome!
Wow super looks delicious
Thank you so much! :)
Looks great, James. I would follow along, but I just had a lovely supper of sausage stuffed peppers with a side salad of baby arugula, toasted hazelnuts, blue cheese and croutons with a honey mustard vinaigrette. I’m stuffed! But even better was filling up my mamma’s fridge/freezer. She just got home after months in a hospital & nursing home.
I love your channel and the food you prepare ❤️
Thank you Faux! that sounds delicious! ;) I hope she is feeling better and you are doing well!
It's a wonderful video that looks delicious❣😄
Thank you 😋
Hi James, I love the salad dressing. I am a huge salad lover so I’m all in. That poached egg is perfect 😊 stay connected 💐
Thank you! You too!
Very nice 👌. So. Delicious 😋 yummy 😋 recipe
Thanks a lot!
James you always make the most amazing food. I’m so impressed every time and wish I could eat each of your dishes. Beautiful fresh salad! Have a wonderful week my friend! Maplecook is awesome too, he cracks me up!
Thank you Melissa! I wish all of us lived closer to cook together! Bill does a fantastic job! He puts a lot of work into everything!
Awwww, Melissa, you made me feel all warm and fuzzy!! James is a guru, and it's my privilege to call him a friend. Fun fact, he and I are from almost the same part of the world. His hometown is just a couple hours drive from mine. And we both speak French, too, so...
...James, when you read this, thank you for always inviting me to Spain. Let's hope that Fate favours such a trip, and one day, you and I can treat Melissa here to a face to face video, with the two of us speaking English, French, and Spanish, eh? hahahaha
@@Maplecook I would love too!
@@ChefJamesMakinson Dude! Dude! Duuuuuude! Thank you so much for opening my eyes to Pâté en croûte! I can see another collab between us in the future, man! hahahaha
@@Maplecook haha looking forward to it!
Hi Chef James! This salad dressing looks so delicious! I didn't realize that mustard was an emulsifier! I just watched MapleCook's sushi video and loved it. He has a great channel! Yes to homemade croutons! Thanks for the tips on prepping the frisee and adding vinegar to the water. Super recipe James! 🌺😊🌷
Alyena! James is 100% the real deal, a chef among chefs! He's in the Aussie pie vid that I just released a week ago, as a collaborator. I respect him more than I respect Gordon Ramsay! (Okay, that's maybe a bad example...lol) Bottom line: you're in good hands with James. He's an absolute food guru!
Thanks for liking my content, too! haha
thank you buddy, it means a lot!
Hey Alyena! yes it is, and honey as well! thank you very much! I hope all of you are doing well!
@@ChefJamesMakinson Dude, I gotchu. haha
Perfect Salade Lyonnaise Recipe🥚🥚🥚🌷🌷🌷🥦
thank you Ruah!
Go James!!!
Just saw this video and looks very easy to make. Unfortunately I don’t have some of the ingredients at home but the base sauce is very simple to put together. I’ll make it for dinner tonight.
I hope you like it!
Yo that looks so good!! Any suggestions for a guac recipe id love to see a vid
Great👍👍👍
Thank you 👍
I tried this recipe today and it turned out absolutely delicious. Even in spite of the fact that I messed up poached eggs and went for soft boiled instead, but hey, this was my first attempt ever!
Wonderful!
@@ChefJamesMakinson Why do you add the vinegar to the water, is it just for flavoring, or does it impact how the poached egg comes out?
The OG--ie Russian--version of this salad is called olivier. Here are a few things that are different from the Spanish version: (a) mayo is always the French kind, ie containing some mustard, (b) the protein is traditionally a kind of bologna sausage which can be subbed with chicken breast but never fish, (c) there's always pickle included for some crunchy texture but it must be in brine and not marinated in vinegar. Also, Russian hostesses serving the salad at parties are judged quite harshly on the presentation--every ingredient is expected to be of similar size and neat, no mushing of any kind..
this is absolutely beautiful. Do you cook like this for yourself or was this for the video? would love to see a dinner on a random night you have off.
Both!
Hi Chef James. Just found your channel and had a question about this video. Instead of using olive oil for the salad dressing, why use use the bacon grease instead? I've made a few dishes recently with bacon where instead of using oil for something I'll substitute the bacon grease into a sauce. Obviously this makes the bacon flavor a bit forward in the dressing, but since there's a lot of bacon in the salad, and it compliments the dressing, I think it might work. Curious as to your thoughts as I'm FAR from being a professional cook. Thanks for the video!
You could, but it would taste like bacon and lard solidifies at a different temperature than Olive Oil so if you do put it into a dressing you may have to warm it up
Slicing bread with a Chef Knife......hurrrrrm .
its possible
A salad topped with bacon pieces and a poached egg? How could that not be delicious!? I'm going to try it, although I'll probably have to use curly endive or something. The way you made it looks gorgeous!
Thank you!
Was that the ikea choping board? :D Bro! I have that! :D Im gonna serve this to my brother first opportunity i get! He was in valencia (like) 10 days ago and alll the pictures he sent me were of these crazy paella's dishes with shrimp or chicken drumsticks :D The rice looked awesome tho (got pictures on my Viber to prove it)... This simple salad dish looks like something i might impress him with... P.s. i got sent here by another user... i feel like an addict to james' cooking
No it's what they use here, I hope you enjoy it! :)
Interesting, I'll try it.
I was in Lyon once and ordered a "meat soup" in a cafe. And that was something like salty water with soy sauce without any piece of something inside. That was the strangest meat soup I've ever tried. Maybe you know what was that? :)
I never had it when I was there, but if you mean Tete de veau then it should be veal
Wow that frisée looks so good! But I’ve never seen anything like it. It looks like Chicorée - sorry I just know the French name - which is also bitter.
Thank you!
Is it OK to put lemon juice instead of vinegar ??
yes you can substitute
@@ChefJamesMakinson THX :D
🌟New Subscriber 🌟
Thanks for subbing!
_hello my friend. very nyc video plz stay connected 😀👌💖_,,
thanks!
Hi Chef James. Do you know these delicious salad dishes from Indonesia called 'Gado-Gado', and 'Lotek' and 'Ketoprak'? If you don't, i recommend you to check them out and cook them as your new TH-cam content. Thank you.
No I don't but I will have to have a look!
After a minute the egg would be 100% raw. The egg needs min 3 minutes to become eatable. I poach an egg for 3:30. You need to be very precise in recipies like that or some amatour home cooks (inc. myself) will fk up hard. Thanks for your advices tho chef.
It depends at what temperature you add the egg to the water if it's at room temperature it's going to cook a lot faster than an egg that's been kept in the fridge.
@@ChefJamesMakinson Ok, I didn't know that. I will check for sure :) I read somewhere that egg for poached egg should be taken from the fridge