🥗 Salade Lyonnaise
Salade lyonnaise is a classic bistro salad from Lyon: bitter, curly frisée tossed with warm crisp bacon lardons, crunchy croutons and a sharp vinaigrette, crowned with a soft poached egg. When the yolk breaks it coats the leaves, balancing the bitterness and the salty bacon. It is served as a starter or light lunch.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 head frisée (about 150 g), torn
- 150 g bacon lardons
- 2 eggs
- 60 g bread croutons
- 3 tbsp vinaigrette (oil, red vinegar, salt, pepper)
Method
- Fry the lardons in a dry pan until crisp.
- Poach the eggs in simmering water with a splash of vinegar for 3–4 minutes.
- Toss the frisée with the vinaigrette and the warm lardons.
- Add the croutons, top each plate with a poached egg and serve.
How to make it lighter
- Halve the bacon and drain it well on paper.
- Use fewer croutons or skip them.
- Keep the dressing to 1 tbsp per plate.
History
It is a signature dish of Lyon's traditional bouchons, simple restaurants serving local cooking, and remains on bistro menus across France today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →