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Salad lyonnaise

Salad lyonnaise conjures up the cuisine of the French city of Lyon and the region around: traditionally a salad of dandelion leaves with croutons, lardons and poached eggs.

Here is a slightly simpler version with shredded lettuce instead of dandelions.

18K 6 3.8

Last modified on: December 29^th 2021

Keywords for this recipe:

For 2 people, you will need:

1 1 slice bread
2 ½ lettuce
3 parsley
4 ½ tablespoon oil
5 3.5 oz small pieces of bacon
6 French dressing (vinaigrette)
7 2 Poached eggs

Change to the quantities for: 2 people 4 people 8 people 12 people

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
29 min.	13 min.	42 min.

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Step by step recipe

Stage 1 - 5 min.

Cut 1 slice bread (here it's the good old traditional French baguette) into small cubes and set aside.

Stage 2 - 15 min.

Prepare ½ lettuce and shred. Put in a salad bowl with the chopped parsley.

Stage 3 - 8 min.

Pour ½ tablespoon oil into a small frying pan on high heat. When good and hot, add 3.5 oz small pieces of bacon.

Fry until browned, stirring from time to time.

Stage 4 - 1 min.

Add the lardons to the salad, but keep the fat in the frying pan.

Stage 5 - 5 min.

Put the pan with the bacon fat back on the heat and add the bread cubes.

Fry until browned all over.

Stage 6 - 1 min.

Add to the salad bowl.

Stage 7 - 2 min.

Add the vinaigrette dressing and mix well.

Stage 8 - 5 min.

Reheat 2 Poached eggs (20 seconds in the microwave, for example).

Serve plated up (or "dressed"): a bed of salad with a poached egg on top (or 2 if you have a hearty appetite).

Stage 9

For an attractive effect, you can cut open the poached eggs just before serving so that the yolk runs over the salad, or leave this for your guests to do themselves.

Remarks

Ideally, aim to keep some warmth to the salad by adding the lardons and croutons while they are still really hot, then serve immediately.

If you do find some young, tender dandelion leaves, lucky you! Try adding them to your salad instead of lettuce for an authentic taste of Lyon.

Keeping

Should be eaten as soon as possible while the croutons and lardons are still crunchy.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
731 Kcal or 3,061 Kj	20 gr	34 gr	73 gr
37 %	8 %	3 %	11 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
179 Kcal or 749 Kj	5 gr	8 gr	18 gr
9 %	2 %	1 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
365 Kcal or 1,528 Kj	10 gr	17 gr	37 gr
18 %	4 %	2 %	6 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Sulfites, Mustard, Egg

How much will it cost?

For 2 people : 2.50 €
Per person : 1.25 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Fougasse with bacon and Comté, Röstis, How to cook bacon and remove excess fat, Pasta with mustard-cream sauce, Rabbit civet, ... All
	Poached eggs: You can get more informations, or check-out other recipes which use it, for example: Fried bread with leek and poached egg , Eggs Benedict , Polenta with spinach and soft-poached egg, Baked potatoes with poached egg and tuna sauce , Eggs Arsène, ... All
	Bread: You can get more informations, or check-out other recipes which use it, for example: Cornouaillaise salad, bread-crust quiche, Fried bread with leek and poached egg , Panzanella, Caesar salad, ... All
	Oil: You can get more informations, or check-out other recipes which use it, for example: Escalopes in a sesame crust, Ardennes Salad, Pan-fried potatoes, Melting Epoisses on toast , Tournedos Rossini, ... All

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