Salade Lyonnaise

Transport your taste buds to the heart of French culinary tradition with Salade Lyonnaise, a classic bistro salad that balances rustic charm with gourmet elegance. Featuring tender, peppery frisée lettuce tossed in a tangy Dijon vinaigrette, this dish is topped with crispy, golden lardons of thick-cut bacon and a perfectly poached egg with a luscious, runny yolk that doubles as a rich finishing sauce. Optional homemade croutons, toasted in bacon drippings, add a delightful crunch. Ready in just 30 minutes, this French-inspired salad is ideal for brunch, a light lunch, or a refined appetizer. Salade Lyonnaise is simplicity at its best—an artful blend of textures and flavors that celebrate fresh, high-quality ingredients.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 6 cups Frisée lettuce
• 6 ounces Thick-cut bacon (lardons)
• 4 units Eggs
• 2 tablespoons White vinegar
• 1 unit Shallot
• 1 teaspoon Dijon mustard
• 2 tablespoons Red wine vinegar
• 4 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 4 slices Baguette (optional, for croutons)

Directions

Step 1

Prepare the lettuce by washing the frisée thoroughly and tearing it into bite-sized pieces. Dry it completely using a salad spinner or clean towel.

Step 2

Cut the thick-cut bacon into lardons (small strips or cubes). Heat a medium skillet over medium heat, then cook the lardons until crispy and browned, about 5 to 7 minutes. Remove the lardons with a slotted spoon and set them aside, reserving the rendered fat in the skillet.

Step 3

If making croutons, cut the baguette slices into cubes. Use the reserved bacon fat to toast the bread cubes in the skillet over medium heat until golden and crispy, about 5 minutes. Remove and set aside.

Step 4

Prepare the vinaigrette. Finely mince the shallot and combine it in a small bowl with Dijon mustard, red wine vinegar, olive oil, a pinch of salt, and black pepper. Whisk until emulsified and set aside.

Step 5

Bring a medium saucepan of water to a gentle simmer. Add the white vinegar to the simmering water. Crack an egg into a small bowl, then gently slide it into the water. Repeat with remaining eggs, cooking them one or two at a time to avoid overcrowding. Poach the eggs for 3 to 4 minutes, or until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and set them on a paper towel to drain.

Step 6

Assemble the salad. Place the frisée lettuce in a large bowl and toss it with the prepared vinaigrette until evenly coated. Divide the dressed lettuce among four plates.

Step 7

Top each plate with crispy lardons and a poached egg. Add croutons if desired.

Step 8

Serve immediately while the poached egg is warm. Encourage diners to break the egg yolk over the salad for a rich, creamy finish.

Nutrition Facts

Serving size	(1543.4g)

Amount per serving	% Daily Value*
Calories	2069.9

Total Fat 146.9g	0%
Saturated Fat 37.8g	0%
Polyunsaturated Fat 5.3g
Cholesterol 857.4mg	0%
Sodium 4421.9mg	0%
Total Carbohydrate 96.5g	0%
Dietary Fiber 33.1g	0%
Total Sugars 9.1g
Protein 91.2g	0%

Vitamin D 164IU	0%
Calcium 809.8mg	0%
Iron 22.7mg	0%
Potassium 4637.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.8%

Protein: 17.6%

Carbs: 18.6%