Lyon Salad (Salade Lyonnaise)
Salade Lyonnaise Say it: suh-LAHD lee-oh-NEZ
Salade Lyonnaise is a classic bistro salad from Lyon, often called the gastronomic capital of France. Crisp frisée lettuce is tossed with a sharp mustard vinaigrette, then topped with golden lardons, crunchy croutons, and a perfectly poached egg whose runny yolk creates a rich sauce when broken. It is traditionally eaten as a light main course or substantial first course, especially at lunchtime in Lyonnaise bouchons where it showcases the region's love for simple, high-quality ingredients and balanced flavors of salty, tangy, and creamy.
Lyon Salad (Salade Lyonnaise)
Salade Lyonnaise
Pronounced suh-LAHD lee-oh-NEZ
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Wash and thoroughly dry the frisée. Place in a large salad bowl and set aside.
In a large skillet over medium heat, cook the lardons until golden and crisp, 8–10 minutes. Remove with a slotted spoon to a paper-towel-lined plate, leaving the rendered fat in the pan.
Add the bread cubes to the same skillet. Cook, stirring frequently, until golden and crisp on all sides, about 5 minutes. Transfer to the plate with the lardons.
Bring a medium saucepan of water to a gentle simmer. Crack each egg into a small bowl. Stir the water to create a vortex and gently slide in one egg at a time. Poach 3 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
In a small bowl, whisk together the shallot, vinegar, mustard, ½ teaspoon salt, and several grinds of pepper. Slowly whisk in the olive oil until emulsified.
Pour the warm vinaigrette over the frisée and toss until evenly coated and slightly wilted.
Divide the dressed frisée among four plates. Top each with lardons, croutons, and a poached egg. Season the egg with a pinch of salt and freshly cracked pepper. Serve immediately.
Regional variants
Some versions add chopped chives or use white wine vinegar instead of red. Modern adaptations occasionally include roasted walnuts or substitute duck confit for the lardons.
Cook's notes
- For the best poached eggs, use the freshest eggs possible and trim any wispy whites with kitchen scissors after poaching.
- The rendered bacon fat can be added to the vinaigrette for extra flavor if desired.
- Frisée can be replaced with a mix of frisée and radicchio when very curly endive is hard to find.
Serve with
Crusty baguette and a glass of Beaujolais or light red wine.
Make ahead and storage
Prepare the lardons, croutons, and vinaigrette up to 2 hours ahead. Poach eggs and dress the salad just before serving.
