Salade Lyonnaise
Make Salade Lyonnaise, a French lunch recipe with frisée lettuce, lardons (thick-cut bacon), stale bread. It has about 25 min, about 480 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Salade Lyonnaise is a French lunch recipe that takes about 25 min, makes 2 servings, has about 480 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
Recommended gear
As an Amazon Associate, Recipe Genius earns from qualifying purchases.
A practical prep surface for produce, herbs, cooked chicken, sandwiches, and weeknight meals.
View on Amazon
Best for eggs, pancakes, delicate fish, and low-fuss weeknight cooking.
View on Amazon
Helpful for crisp vegetables, potatoes, reheated leftovers, and fast weeknight sides.
View on AmazonSalade Lyonnaise ingredients
- 1 head frisée lettuce
- 150 g lardons (thick-cut bacon)
- 2 slices stale bread
- 1 garlic clove
- 2 large eggs
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1.5 tbsp red wine vinegar
- 3 tbsp olive oil
- to taste salt
- to taste black pepper
How to make Salade Lyonnaise
- Prepare the lardons: Heat a large skillet over medium heat. Add 150g of lardons (or bacon strips) and cook, stirring occasionally, until crispy and golden brown, about 7-10 minutes. Remove the lardons with a slotted spoon and set aside on a paper-towel-lined plate, reserving the rendered fat in the skillet.
- Make the croutons: Add the 2 slices of cubed stale bread to the skillet with the reserved bacon fat. Cook over medium heat, stirring frequently, until golden brown and crispy on all sides, about 5-7 minutes. Once toasted, rub the croutons lightly with the halved garlic clove for flavor.
- Prepare the vinaigrette: While the lardons and croutons are cooking, in a small bowl, whisk together 1 tsp of Dijon mustard, 1.5 tbsp of red wine vinegar, 3 tbsp of olive oil, and salt and pepper to taste until emulsified. Set aside.
- Poach the eggs: Bring a medium pot of water to a gentle simmer. Add 1 tbsp of white wine vinegar to the water. Crack each large egg into a small ramekin or bowl separately to ensure they are fresh and intact.
- Carefully slide one egg at a time into the simmering water. Cook for 3-4 minutes for a runny yolk, or longer for a firmer yolk. Use a slotted spoon to remove the eggs and drain any excess water.
- Assemble the salad: In a large bowl, combine the head of frisée lettuce, crispy lardons, and garlic croutons. Pour the vinaigrette over the salad and toss gently to coat all the greens evenly.
- Divide the dressed salad between two serving plates. Carefully place one poached egg on top of each salad. Serve immediately, allowing guests to break the yolk over the salad for a rich, creamy dressing.
Salade Lyonnaise FAQ
How do I make Salade Lyonnaise?
Make Salade Lyonnaise by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Salade Lyonnaise?
The main ingredients include frisée lettuce, lardons (thick-cut bacon), stale bread, garlic clove, large eggs. The full ingredient list is included on this page.
How long does Salade Lyonnaise take?
This recipe takes about 25 min, depending on prep speed and kitchen equipment.
How many calories are in Salade Lyonnaise?
Recipe Genius estimates about 480 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
More recipes you might like
Browse related collections
Cook smarter with Recipe Genius
Generate recipes, build meal plans, and create shopping lists with Recipe Genius.