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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.

17K 6 3.8

Last modified on: December 29^th 2021

Keywords for this recipe:

For 4 people, you will need:

1 2 slices bread
2 1 lettuce
3 parsley
4 1 tablespoon oil
5 1 cup small pieces of bacon
6 French dressing (vinaigrette)
7 4 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 2 slices bread (here it's the good old traditional French baguette) into small cubes and set aside.

Stage 2 - 15 min.

Prepare 1 lettuce and shred. Put in a salad bowl with the chopped parsley.

Stage 3 - 8 min.

Pour 1 tablespoon oil into a small frying pan on high heat. When good and hot, add 1 cup 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 4 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
1,461 Kcal or 6,117 Kj	39 gr	69 gr	147 gr
73 %	15 %	6 %	22 %

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 4 people : 5.00 €
Per person : 1.25 €

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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: Truffade, Baby spinach salad, Quiche Lorraine, Rabbit with mustard, Artichoke hearts forestier , ... All
	Poached eggs: You can get more informations, or check-out other recipes which use it, for example: Eggs Benedict , Polenta with spinach and soft-poached egg, Baked potatoes with poached egg and tuna sauce , Tartine du pêcheur , Poached eggs with spinach and Comté milk, ... All
	Bread: You can get more informations, or check-out other recipes which use it, for example: White asparagus salad, Auvergnat tartines, French onion soup, Julia salad, Leek and egg frichti, ... All
	Oil: You can get more informations, or check-out other recipes which use it, for example: Pork Chops Champvallon style, Roquefort sauce, Larded pork tenderloin, Steak burger topped with egg, Comtois surprise bread, ... All

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