salad lyonnaise

salad lyonnaise
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Salad Lyonnaise is a traditional French salad from Lyon, France, made with frisée or curly endive, hot bacon, and a freshly poached egg. While we want to keep this as “traditional” as possible, we can certainly swap easier to locate veggies for the salad. The poached egg however, remains the star of the show! 

salad lyonnaise

French salad from Lyon, France, made with frisée or curly endive, hot bacon, and a freshly poached egg.
Course Appetizer, Salad
Cuisine French
Keyword salad lyonnaise
Servings 4 salads
Author Cook with Meg

Equipment

  • Salad spinner or colander
  • A frying pan that you can fill with water to poach your eggs. Can use to fry your bacon as well.
  • Plate with paper towel
  • Small Bowls
  • Slotted spoon
  • Standard size Mason jar with cover
  • Cutting board
  • Sharp bread knife for the croutons

Ingredients

THE BUTTERED CROUTONS

  • ½ loaf white bread unsliced you can use a french loaf, or loaf of artisan white bread that you'll cut into quite thick slices
  • ¼ cup butter salted or unsalted
  • 2 tbsp olive oil
  • ½ tsp salt if using unsalted butter
  • pepper optional

THE BACON

  • 8 pieces thick-cut bacon

THE VINAIGRETTE

  • 1 tsp Dijon mustard
  • 2 tbsp white vinegar apple cider vinegar works too
  • 1 tbsp reserved bacon fat
  • ¼ cup grapeseed oil or light colored oil *extra virgin can be a bit bitter but regular olive oil would be ok
  • 1-2 tbsp honey could also use maple syrup
  • pinch each of pepper and salt
  • 4-5 cups baby frisée lettuce  If you can’t find frisée, you can use arugula or escarole. The goal is “fancier, heartier” salad greens

THE EGGS

  • cup white vinegar
  • 4 large eggs
  • 6-8 cups water
  • 1 tsp table salt

Instructions

To begin preheat the oven to 375 F.

    LET’S MAKE THE CROUTONS

    • Remove the crusts from the bread (if you want these to be super fancy) and cut your bread into 1 inch cubes. 
    • In a large bowl, toss the bread cubes with melted butter, olive oil, salt and pepper.
    • Scatter onto a large sheet pan and bake for about 10 minutes or until golden brown. You can flip them at the 8 minute mark too. 
    • Take them out of the oven. Taste and adjust seasonings if needed.

    LET’S COOK THE BACON

    • Slice the bacon into lardons. This is basically a fancy way of saying the size of a matchstick. You’re looking for about ¼ inch thick and 1 inch long.
    • Heat a fry pan over medium heat. Fry the bacon until it is done to your liking. Once done, drain the bacon, but save some of the fat so we can add that to the dressing. 

    LET’S MAKE THE DRESSING

    • In a mason jar with a lid, add all your ingredients, add the lid then shake until everything emulsifies and comes together. 

    WASH THE LETTUCE 

    • Wash and spin or dry the salad greens.
    • Tear or cut the lettuce into bite-sized pieces. Place into a large bowl.

    LET’S POACH THE EGGS 

    • To poach the eggs, choose a wide pan that is about 2-3 inches deep. It can be a frying pan, as long as it has higher sides. *Do not use a saucepan.
    • Fill about three-quarters full with water and add the salt and the vinegar.
    • Once the water comes to a gentle boil, reduce the heat to just below a simmer. A simmer is when you’ll see little baby bubbles. 
    • Crack each egg into a small bowl, then gently dip the bowl down into the pan and let the egg float out into the simmering water. 
    • If you want a soft to medium poach on the egg, you’ll cook them for about 4 minutes. 
    • When you’re just beginning it’s best to start with one or two, then as you get more practice, you can poach 4 at a time.
    • When your eggs are cooked, the whites will have turned from clear to opaque and they’ll be set, vs jiggly. 
    • With a slotted spoon, carefully lift each poached egg out of the water, then carefully place onto a plate, preferably covered with a piece of paper towel.
    • If you want to be super fancy, you can trim the jagged edges of the whites off before you serve.

    TIME TO BUILD THE SALAD

    • To assemble the salad, mix the lettuce with half of the croûtons and bacon. Then add about half of the dressing and gently toss to combine.
    • If needed, add the remaining dressing and toss again. Portion the salad onto each plate and garnish with some of the remaining croûtons and bacon. Top with one of the warm, poached eggs. Season with a bit of freshly-ground pepper and serve immediately.

    Want more dinner ideas, AKA din-spiration?

    Did you love the Salad Lyonnaise? Try this delicious, creamy, caramelized Shortcut Flan!

    SOO GOOD! Enjoy! Meg xo

    WANT TO COOK WITH MEG again? Head to our Cooking Classes to see all the different options! LIVE specialty classes via ZOOM for all ages, COOK AT YOUR OWN PACE packs that allow you to cook completely on your schedule, as well as LOTS of classes and mini camps for your KIDS + TEENS too! Switch up your meal routine and add some new recipes to the rotation! Get ready to have fun learning! I can’t wait to see you back again!

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