Name: Parisian Pita Lyonnaise with Cabbage Slaw
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: french
Ingredients: 2 whole pita breads (cut into 1-inch triangles); 3 cups green cabbage (thinly shredded); 4 large eggs (soft-boiled); 3 tablespoons unsalted butter; 2 tablespoons extra virgin olive oil; 2 tablespoons Dijon mustard; 3 tablespoons red wine vinegar; 1 tablespoon honey; 1 medium shallot (finely minced); 2 cloves garlic (minced); 4 slices thick-cut bacon (diced); 1/4 cup fresh parsley (chopped); 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 1/4 teaspoon nutmeg

Parisian Pita Lyonnaise with Cabbage Slaw

A creative French-French fusion that reimagines the classic Salade Lyonnaise by using pita bread as crispy croutons, topped with soft-boiled eggs and a tangy Dijon vinaigrette over caramelized cabbage. This dish combines the rustic charm of Lyon's bistro cuisine with the refined elegance of Parisian café culture.

40 min

Medium

4 servings

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Taste Profile

Sweet3/10

Salty6/10

Sour4/10

Umami5/10

Spicy1/10

🥄 Texture

This dish offers a delightful mix of textures, from the crispy pita croutons and tender, lightly caramelized cabbage to the soft, creamy center of the soft-boiled eggs. The crispy bacon adds a pleasant crunch, contrasting with the smoothness of the Dijon vinaigrette.

👃 Aroma

The aroma profile of this dish is rich and inviting, combining the savory scent of caramelized cabbage and crispy bacon with the sharpness of Dijon mustard and the subtle sweetness of honey. The fresh parsley adds a bright, herbaceous note.

🍷 Pairs Well With

A crisp, dry white wine such as a Sauvignon Blanc or a light, refreshing lager would complement the flavors of the dish well, balancing the richness of the bacon and the tanginess of the vinaigrette.

🥗 Side Dishes

A simple green salad dressed with a light vinaigrette or steamed green beans would make excellent side dishes, offering a fresh contrast to the richness of the main dish.

Ingredients(15 items)

12 whole pita breads (cut into 1-inch triangles)

23 cups green cabbage (thinly shredded)

34 large eggs (soft-boiled)

43 tablespoons unsalted butter

52 tablespoons extra virgin olive oil

62 tablespoons Dijon mustard

73 tablespoons red wine vinegar

81 tablespoon honey

91 medium shallot (finely minced)

102 cloves garlic (minced)

114 slices thick-cut bacon (diced)

121/4 cup fresh parsley (chopped)

131/2 teaspoon sea salt

141/4 teaspoon black pepper

151/4 teaspoon nutmeg

Instructions

Prepare the soft-boiled eggs: Bring a pot of water to boil. Gently lower the eggs into the water and cook for exactly 6.5 minutes. Transfer to an ice bath, let cool for 3 minutes, then carefully peel and set aside.

Make crispy pita croutons: Preheat oven to 375°F (190°C). Brush pita triangles with 1 tablespoon olive oil, season with salt and pepper. Bake on a sheet pan for 8-10 minutes until golden and crispy. Set aside.

Cook the bacon: In a large skillet over medium heat, cook diced bacon until crispy, about 6-7 minutes. Remove bacon with a slotted spoon and reserve, leaving 2 tablespoons of bacon fat in the pan.

Caramelize the cabbage: Add butter to the bacon fat. Once melted, add minced garlic and shallot, sauté for 1 minute. Add shredded cabbage, salt, pepper, and nutmeg. Cook over medium-high heat for 8-10 minutes, stirring occasionally, until cabbage is tender and lightly caramelized.

Prepare the Dijon vinaigrette: In a small bowl, whisk together Dijon mustard, red wine vinegar, honey, and remaining 1 tablespoon olive oil until emulsified. Season with salt and pepper to taste.

Assemble the dish: Divide the warm caramelized cabbage among 4 serving plates. Arrange crispy pita croutons around the cabbage. Halve the soft-boiled eggs and place 2 halves on each plate.

Finish and serve: Drizzle the Dijon vinaigrette generously over each plate. Sprinkle with crispy bacon and fresh parsley. Serve immediately while the eggs are still warm and the pita is crispy.