Saladier lyonnaise is 'Salade in the style of Lyon'. A green salad with cubed bacon and poached or soft boiled eggs, often served with herring and anchovies, and/or sheep's feet and chicken livers. Also called saladier lyonnais.
A large cylindrical cow’s milk cheese, pressed twice, uncooked, with a dry mottled rind and firm yellow semihard pàté and a savoury taste, made from the summer milk. Matured for three to eighteen months in caves. From Salers in the Auvergne. It is really the hand made version of Cantal. (AOC-1979).
Salers originated in the Southern half of the Massif Central in the Auvergne region of France. It has a rough and variable climate, and though higher, 2,000-6,000ft, is very similar to our Lake District and the Highlands of Scotland, Wales and Ireland. The Salers is one of the oldest breeds in the world, with prehistoric cave paintings suggesting that a similar type of animal has been bred in the area for 7-10,000 years. Salers are handsome cattle, generally horned and dark red, though there are a very small number of black animals. Polled animals in the full blood herd are very rare. However, a growing number of polled and black Salers are becoming available. The skin and pigmented membranes are brown and consenquently few eye or udder problems occur. A good hair coat which becomes thick and curly in winter gives hardiness and adaptability to cold and heat. Having roamed the mountains for centuries and been draught animals, they have developed strong legs and good feet with black hooves.
