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Salad lyonnaise

Name: Salad lyonnaise
Prep time: 29 min
Cook time: 13 min
Total time: 42 min
Yield: 4 people
Cuisine: French
Ingredients: 2 slices bread; 1 lettuce; Parsley; 1 tablespoon oil; 200 g small pieces of bacon; french dressing (vinaigrette); 4 poacheds eggs

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.

48 K 3.8/5 (6 reviews)652627

Duration

45 min.

Difficulty

Easy

Last modified on: November 3^rd 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 30 min.

Cooking 15 min.

When should you start or finish this recipe?

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 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 200 g 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 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).

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	26 g RDI=40 %	141 g RDI=54 %	24 g RDI=33 %	220 kcal RDI=11 %	922 kJ RDI=11 %
Per person	53 g RDI=82 %	288 g RDI=109 %	49 g RDI=68 %	448 kcal RDI=22 %	1,877 kJ RDI=22 %
Whole recipe	213 g RDI=328 %	1,154 g RDI=436 %	197 g RDI=270 %	1,792 kcal RDI=90 %	7,506 kJ RDI=90 %