🥗 Country salad (salade paysanne)
Salade paysanne, or “country salad”, is a French bistro salad of mixed greens topped with warm fried bacon, a soft or hard-boiled egg, tomato and crunchy croutons. The hot, salty bacon and toasted bread contrast with the cool leaves. It is substantial enough to be eaten as a lunch main course.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g mixed salad leaves
- 100 g bacon, cut into strips
- 2 eggs
- 2 tomatoes, cut into wedges
- 60 g croutons
- 1 tbsp olive oil, 1 tbsp red vinegar
- Salt and black pepper
Method
- Boil the eggs for 7–9 minutes, cool and halve them.
- Fry the bacon in a dry pan until crisp.
- Whisk the oil and vinegar with salt and pepper.
- Toss the leaves and tomatoes with the dressing.
- Top with the warm bacon, eggs and croutons and serve at once.
How to make it lighter
- Halve the croutons or skip them to cut the starch.
- Drain the bacon on paper towels and use less of it.
- Dress the leaves lightly: 1 tbsp oil ≈ 120 kcal.
History
Salads named “paysanne” are found on bistro and brasserie menus across France; the name refers to hearty rustic ingredients rather than to one fixed recipe.
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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 →