This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
Here is a slightly simpler version with shredded lettuce instead of dandelions.
39 K 3.8/5 (6 reviews)
45 min.
Easy
5 €
4 people
7 IngredientsLast modified on: December 29th 2021
For 4 people, you will need:
- 1
2 slices bread - 2
1 lettuce - 3
parsley - 4
1 tablespoon oil - 5
200 g small pieces of bacon - 6
french dressing (vinaigrette) - 7
4 poacheds eggs - Total weight: 815 grams
Times for this recipe
Preparation: 30 min.
Cooking: 15 min.
All in all: 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 3 - ⌛ 8 min.
Pour 1 tablespoon oil into a small frying pan on high heat. When good and hot, add 200 g small pieces of bacon.
Fry until browned, stirring from time to time.
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.
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 poacheds 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).
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 190 RDI=70 % | 1,150 RDI=110 % | 180 RDI=30 % | 1,840 RDI=90 % | 7,720 RDI: 90 % |
| Per 100 g | 20 RDI=9 % | 140 RDI=10 % | 20 RDI=3 % | 230 RDI=10 % | 950 RDI: 10 % |
| Per person | 50 RDI=20 % | 290 RDI=30 % | 40 RDI=7 % | 460 RDI=20 % | 1,930 RDI: 20 % |
How much will it cost?
- For 4 people : 5.05 €
- Per person : 1.30 €
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
Like these other recipes: Creamy "terre et mer" pots, Green beans with tomatoes, Pasta with mustard-cream sauce, Oven omelette, Langres-style spinach, ... See them all 41
Poached eggs
You can get more informations, or check-out other recipes which use it, for example: Fried bread with leek and poached egg , Poached eggs with spinach and Comté milk, Tartine du pêcheur , Baked potatoes with poached egg and tuna sauce , Eggs Arsène, ... See them all 9
Bread
You can get more informations, or check-out other recipes which use it, for example: Fried bread with leek and poached egg , Norwegian tartines, Bistro celery salad, Baked leek and Camembert slices, Welsh (French Welsh Rarebit), ... See them all 76
Oil
Like these other recipes: Tomato, mustard and tuna cake, Crab Cakes, How to cook red meat properly, How to prevent butter burning during cooking, Boeuf (beef) bourguignon, ... See them all 100
Other recipes you may also like
Rosemary steamed fish
In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of onions fondue and finished with a dry white wine sauce. March 29th 2020352 K3.8 1 hour
African style chicken
This is a sort of smoked chicken, cooked in a tomato-coconut sauce, and served with kidney beans and plain rice. It's quite a simple recipe, with ready-made ingredients, but which needs a long cooking time on low heat (one hour). February 21th 2011426 K5 2 hours 4 min.
How to cook rice in rice-cooker
Cooking rice in a specially adapted "rice-cooker" is practical and quick: you don't have to watch it during cooking, it's fast (15 minutes) and the rice-cooker switches automatically to "keep warm". February 21th 2011946 K 24.9 20 min.
Strawberries with mint and cream
Minty confectioner's custard, diced strawberries and whipped cream. February 21th 2011256 K5 1 hour 30 min.
Chocolate cream
A very simple recipe with a really chocolatey taste. Cream, milk and chocolate, mixed with egg-yolks and sugar, then cooked in the oven in a bain-marie, like for crème brulée. October 13th 2010278 K4.2 3 hours 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.