<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>648033</id>
  <title>Salad Lyonnaise for weekday breakfast?</title>
  <published_at>Thu Aug 27 14:59:26 -0700 2009</published_at>
  <post_count>6</post_count>
  <board>
    <id>2</id>
    <name>Los Angeles Area</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>4983844</id>
        <content>Is there any place that serves a Salad Lyonnaise (a classic one with Belgian endive) for breakfast during the week (i.e. not weekend brunch)?

Thanks.</content>
        <published_at>Thu Aug 27 14:59:26 -0700 2009</published_at>
        <parent_id></parent_id>
        <user>
          <id>11583</id>
          <name>ipsedixit</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>4984442</id>
      <content>Cafe Massilia in Monrovia has it on their lunch menu (I know because I told the server how to pronounce it properly!), but I dunno about breakfast. One could ask... My Nicoise (which he pronounced nee-swah) was very nice, but again that was lunch.</content>
      <published_at>Thu Aug 27 18:57:56 -0700 2009</published_at>
      <parent_id>4983844</parent_id>
      <user>
        <id>11478</id>
        <name>Will Owen</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4984555</id>
      <content>Don't know if it's for breakfast, but have you tried vermont?  Or is it one of the deceased places?  </content>
      <published_at>Thu Aug 27 19:50:46 -0700 2009</published_at>
      <parent_id>4983844</parent_id>
      <user>
        <id>90755</id>
        <name>Phurstluv</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4987164</id>
      <content>Ackcherly, ipse, I just went looking around and could not find a recipe that included any greenery but fris&#233;e, including the official one sanctioned by the governing body of Bouchons Lyonnais. I'm with you insofar as I think some chopped-up endive would be a lovely addition (as it is to almost any salad I can think of). Where did you have it like this? If worst comes to worst I could cook some for you. I do a pretty good fris&#233;e aux lardons...</content>
      <published_at>Fri Aug 28 16:35:03 -0700 2009</published_at>
      <parent_id>4983844</parent_id>
      <user>
        <id>11478</id>
        <name>Will Owen</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4987275</id>
      <content>I will be right over, Mr. O!!</content>
      <published_at>Fri Aug 28 17:20:14 -0700 2009</published_at>
      <parent_id>4987164</parent_id>
      <user>
        <id>90755</id>
        <name>Phurstluv</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4987805</id>
      <content>Cafe du Park in Washington DC.</content>
      <published_at>Fri Aug 28 22:31:07 -0700 2009</published_at>
      <parent_id>4987164</parent_id>
      <user>
        <id>11583</id>
        <name>ipsedixit</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>4987832</id>
      <content>Ah! Obviously a true guardian of la salade Lyonnaise! Just as La Fortuna in Redwood City was the one source of the veritable chile relleno, a pale green canned Ortega chile draped in puffy egg batter and filled with a pale yellowish cheese... no matter what those party poopers in Oaxaca or Puebla were offering as their versions of what's authentic. 

Ya know what? I don't care. My next fris&#233;e aux lardons will have, in addition to the Kentucky bacon and the wilted-in-the-skillet salad greens, a nice head of endive sliced into the mix. Thanks for the inspiration, ipse.</content>
      <published_at>Fri Aug 28 23:00:47 -0700 2009</published_at>
      <parent_id>4987805</parent_id>
      <user>
        <id>11478</id>
        <name>Will Owen</name>
      </user>
    </post>
  </posts>
</topic>
