This classic French recipe, also known as Salade Lyonnaise, is a simple and delicious salad served with warm bacon dressing. The French city of Lyon is well known for its culinary delights and this Lyonnaise Salad is the perfect example of laidback, traditional French cuisine. Frisée lettuce, fried bacon, and poached eggs, are featured in this dish, which is somewhat like a breakfast salad!
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A traditional Lyonnaise Salad is composed of several layers of flavor which includes a bed of crisp lettuces, such as frisée, dressed in warm homemade bacon vinaigrette, and a gently poached egg on top. I’ve found it nearly impossible to come across frisée in my area, so often I choose to use a nice spring mix instead.
Classic French recipes tend to rely on a few quality ingredients, which are intentionally prepared to create flavorful, nuanced dishes. Salade Lyonnaise is rooted in the French city of Lyon and features a traditional flavor profile typical of the region. Lyonnaise Potatoes are another regional specialty featuring similar flavors and an easy preparation.
The flavors in this dish make Lyonnaise Salad reminiscent of breakfast served in salad form. It’s a healthy option to prepare for a light meal or to serve with complementary vegetable sides, such as Creamy Mashed Cauliflower or Green Beans with Almonds.
Why This Recipe Works
Several steps are required to compose a Lyonnaise Salad; however, each step is very easy and adds a lot of flavor to the final dish. The variety of ingredients compliment one another perfectly to create a delicious salad.
Salade Lyonnaise can be enjoyed on its own for lunch or a light dinner. It may also serve as a great starter for many other meals.
This recipe is naturally low carb, gluten free and keto-friendly. Bacon and eggs pack in extra protein to this well-rounded dish.
How To Make Lyonnaise Salad
Ingredients
- Frisée Lettuce: this chicory lettuce variety can be harder to find. You can substitute endive, also a chicory, or use spring mix which usually has frisée in it.
- Bacon: thick cut is best.
- Eggs
- Dressing: bacon fat, shallot, wine vinegar (usually sherry), Dijon mustard and olive oil, if needed.
- Croutons: optional, if not following a low carb or gluten free diet.
The full recipe and instructions can be found in the recipe card at the bottom of this post.
Prep!
Dice the bacon and finely chop the shallot.
Create!
Cook the bacon in a medium skillet over medium heat until just done. Remove with a slotted spoon to a paper-towel lined plate and set aside. Reserve all of the bacon grease in the pan.
Chef’s Tip: you can cook the bacon until crisp, if preferred.
Add the shallot to the pan with the bacon grease and cook until softened, about 2-3 minutes, stirring often.
Remove from the heat and transfer the bacon grease and shallot to a small bowl along with the vinegar and Dijon mustard. If there is 2-3 tablespoons of bacon grease, you may not need extra oil. If there is not, whisk the ingredients in the bowl while slowly drizzling up to 2 tablespoons of olive oil into it until emulsified and well blended.
Bring a pot of water and 1 tablespoon of vinegar to a gentle boil. Crack an egg into a small bowl and carefully slide it into the water. Cover and remove from the heat. Cook for 3-4 minutes. Remove with a slotted spoon and pat dry with paper towels.
Present!
Toss the lettuce with the bacon and the dressing. Divide between 4 bowls and top each with a poached egg.
Tips and Techniques
- If you can’t find frisée lettuce, you can use endive or spring mix, which usually contains frisée.
- Bacon for this recipe is usually cooked until just done, however, you can make it crispy if you like.
- Leftover dressed salad does not keep well. If you expect to have leftovers, do not dress all of the lettuce. Store the lettuce, bacon, and dressing separately in the refrigerator. Re-warm the bacon and dressing and poach eggs immediately before serving.
FAQ’s
What Do You Serve With Lyonnaise Salad?
Lyonnaise Salad can be enjoyed on its own for lunch or a light dinner, or as a starter to most other meals. It also pairs beautifully with steak, pastas, sandwiches and soups.
More Salad Recipes
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Lyonnaise Salad
Ingredients
- 1/2 pound bacon (thick cut, diced)
- 1 small shallot (finely diced)
- 2 tablespoons sherry vinegar (or red wine)
- 1 tablespoon Dijon mustard
- 2 tablespoons extra virgin olive oil (may not need)
- salt (to taste)
- pepper (to taste)
- 4 eggs
- 8 cups frisée lettuce (or endive or spring mix)
Instructions
- Cook the bacon in a medium skillet over medium heat until just done. Remove with a slotted spoon to a paper-towel lined plate and set aside. Reserve all of the bacon grease in the pan.
- Add the shallot to the pan with the bacon grease and cook until softened, about 2-3 minutes, stirring often.
- Transfer the bacon grease and shallot to a small bowl along with the vinegar and Dijon mustard. If there is 2-3 tablespoons of bacon grease, you may not need extra oil. If there is not, whisk the ingredients in the bowl while slowly drizzling up to 2 tablespoons of olive oil into it until emulsified and well blended. Season with salt and pepper to taste.
- Bring a pot of water and 1 tablespoon of vinegar, if desired, to a gentle boil. Crack an egg into a small bowl and carefully slide it into the water. Cover and remove from the heat. Cook for 3-4 minutes. Remove with a slotted spoon and pat dry with paper towels.
- Toss the frisée lettuce with the bacon and the dressing. Divide between 4 bowls and top each with a poached egg.
Notes
Tips and Techniques
- If you can’t find frisée lettuce, you can use endive or spring mix, which usually contains frisée.
- Bacon for this recipe is usually cooked until just done, however, you can make it crispy if you like.
- Leftover dressed salad does not keep well. If you expect to have leftovers, do not dress all of the lettuce. Store the lettuce, bacon, and dressing separately in the refrigerator. Re-warm the bacon and dressing and poach eggs immediately before serving.
