Borough Market and Salad Lyonnaise.

I finally made it to Borough Market on Market day. This is a feat, as I had been countless times before, but never on a Saturday, and heading there on a Saturday is a similar experience to Granville Island on a weekend (not advisable). While the market is extraordinary, you do have to navigate the crowds of tourists, Londoners, and (again like Granville Island), gushy couples (does that sound bitter?), as the South Bank is a weekend hot spot for some fresh air, and great people watching.

 Apart from the more permanent shops (as seen in some of the above photos), there is a more traditional market set-up with your expected weekend vendors. This is the area that I was dying to see. Definitely arrive with an empty stomach, as there are more handouts than your average trip to Costco!

Another bonus- My favourite coffee shop (Monmouth Coffee). No seriously, after I stepped in this place 3 years ago, I'd been contemplating quitting my day job and opening up a similar shop in Vancouver. The plan was for Mr. 'Curve Ball' to open up an adjoining cheese shop....how things change!

You can't really tell from the photo, but it has a long communal table with fresh croissants, baguettes, butter, and jam in the centre. There are brownies, muffins, and other treats on the side, with the expectation that patrons will help themselves, and declare their purchases when they pay for their coffees. Feels just like the kitchen table.

And you thought the coffee shop was amazing...

Done.

And what came of your market purchases (besides the above, damn cheap bottle of red) you ask?

Allow me to introduce today's Guest Chef, 'S', with our yummy dinner....

Salad Lyonnaise 

(Yields 4)

Salads Ingredients:

8 thick slices of bacon, cut into 1/4” pieces (or equivalent amount of lardons)

Olive oil 

1 medium shallot, minced 

2 tablespoons white wine vinegar

1 teaspoon whole grain or Dijon mustard, 

A combination of both Freshly ground salt & pepper 

1 head frisee (curly endive), rinsed and separated 

4 fresh eggs

Baguette or Crusty bread 

Method:

Fill a pot with 4” of water and a splash of vinegar and bring to a boil.

In the meantime, in a frying pan over medium heat, add a splash of olive oil followed by the bacon and cook until crisp. When cooked through, remove bacon from pan while reserving olive oil and bacon drippings. 

Saute shallots briefly and remove from heat. 

Whisk in vinegar and mustard and season to taste with salt and pepper.

By now, water should be boiling; turn down to a simmer. Crack eggs carefully, one at a time, into water and cook approximately 3-4 minutes. Scoop out with a slotted spoon and place on paper towel to rid of excess water.

Arrange frisee on plates, followed by shallot vinaigrette and bacon pieces. Top with poached eggs and serve with a piece of fresh, crusty bread to sop up excess vinaigrette, egg, and bacon bits.

Do you have a favourite local market?