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.
26 K 3.8/5 (6 reviews)
45 min.
Easy
12 people
7 IngredientsLast modified on: December 29th 2021
For 12 people, you will need:
- 1
6 slices bread - 2
3 lettuces - 3
parsley - 4
3 tablespoons oil - 5
600 g small pieces of bacon - 6
french dressing (vinaigrette) - 7
12 poacheds eggs - Total weight: 2,445 grams
Change measures:
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
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Step by step recipe
Stage 1 - 5 min.
Cut 6 slices bread (here it's the good old traditional French baguette) into small cubes and set aside.
Stage 3 - 8 min.
Pour 3 tablespoons oil into a small frying pan on high heat. When good and hot, add 600 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 12 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 | 560 RDI=220 % | 3,460 RDI=330 % | 540 RDI=80 % | 5,530 RDI=280 % | 23,160 RDI: 280 % |
| 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 12 people : 15.05 €
- Per person : 1.30 €
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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
Like these other recipes: Röstis, Langres-style spinach, Beef braised in reduced red wine, bread-crust quiche, Vol-au-vent, ... 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 , Baked potatoes with poached egg and tuna sauce , Polenta with spinach and soft-poached egg, Artichoke hearts forestier , Poached eggs with spinach and Comté milk, ... See them all 9
Bread
You can get more informations, or check-out other recipes which use it, for example: Baked leek and Camembert slices, Panzanella, Italian toast, Montlebon toast, White asparagus salad, ... See them all 72
Oil
Like these other recipes: French toast "cordon bleu", Gratin du Nord, Curried tuna cubes, Crab Cakes, Steak burger topped with egg, ... See them all 90
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