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The Food & Wine Diet

A Lardon-less Salade Lyonnaise with Chardonnay

A Lardon-less Salade Lyonnaise with Chardonnay

Vegetarian Salade Lynnonnaise Photo © Kristin Donnelly

These healthy recipes are all created to pair with wine (a 5-ounce glass has anywhere from 110 to 150 calories)—all for 600 calories or fewer.

Crisp like water chestnuts, Jerusalem artichokes (a.k.a. sunchokes) are delicious raw. To make them seem more substantial, however, I thinly sliced them and roasted them for a Lyonnaise-inspired salad. While I can’t claim they taste just like bacon, sunchokes do add a sweet, roasty flavor and satisfying meaty texture. Instead of the usual pairing—a red Beaujolais—I opted for a Chardonnay from the same region.

Vegetarian Salade Lynnonnaise
Total 30 min; Serves 2

1/2 pound Jerusalem artichokes, sliced lengthwise 1/4 inch thick
3 tablespoons olive oil
Kosher salt and freshly ground pepper
8 leaves of Tuscan kale, stems discarded, leaves thinly sliced
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon chopped tarragon
2 eggs
1 small head of butter lettuce (about 4 ounces), leaves torn into pieces

1. Preheat the oven to 400˚. On a baking sheet, toss the Jerusalem artichokes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 15 minutes, until browned in spots and soft. Let cool slightly.
2. Meanwhile, in a large bowl, rub the kale with 1/2 teaspoon of salt. In a small bowl, whisk the vinegar with the mustard. Gradually add the remaining 2 tablespoons of olive oil, whisking. Whisk in the tarragon.
3. Bring a deep skillet of water to a gentle simmer. Crack the eggs into the simmering water, leaving plenty of space between them, and poach until the whites are set but the yolks are runny, about 3 minutes. Using a slotted spoon, carefully remove each egg from the water, and blot thoroughly dry with a paper towel.
4. Add the dressing and Jerusalem artichokes to the kale and toss. Add the butter lettuce and toss very gently. Season the salad with salt and pepper and transfer to bowls or plates. Top with poached eggs and serve.

One serving 348 cal, 24 gm fat, 3.7 gm sat fat, 29 gm carb, 4 gm fiber, 9 gm protein.

Wine Minerally French Chardonnay, like the 2012 Jean-Paul Brun Terres Dorées.

Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.

Related: Amazing French Recipes
Main Course Salads
What to Do with Sunchokes, No Peeling Necessary

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