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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.

20K 3.8/5 based on 6 reviews

Last modified on: December 29^th 2021

Keywords for this recipe:

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 Poached eggs
Total weight: 2,445 grams

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

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How long will 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 6 slices bread (here it's the good old traditional French baguette) into small cubes and set aside.

Stage 2 - 15 min.

Prepare 3 lettuces and shred. Put in a salad bowl with the chopped parsley.

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.

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 12 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
5,532 Kcal or 23,161 Kj	561 gr	3,458 gr	536 gr
277 %	216 %	326 %	81 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
226 Kcal or 946 Kj	23 gr	141 gr	22 gr
11 %	9 %	13 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
461 Kcal or 1,930 Kj	47 gr	288 gr	45 gr
23 %	18 %	27 %	7 %

% 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 12 people : 15.00 €
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: Alsatian-style salad, Gratin du Nord, African style chicken, Rabbit with mustard, Aperitif rolls, ... All
	Poached eggs: You can get more informations, or check-out other recipes which use it, for example: Tartine du pêcheur , Fried bread with leek and poached egg , Eggs Arsène, Eggs Benedict , Polenta with spinach and soft-poached egg, ... All
	Bread: You can get more informations, or check-out other recipes which use it, for example: Spinach on toast with bechamel, Mediterranean toast, Mushrooms on toast, French style, Beetroot salad with cashew nuts, White asparagus salad, ... All
	Oil: You can get more informations, or check-out other recipes which use it, for example: Spinach à la Lorraine, Creamy asparagus and meat timbale, Alpine gratin, Roast beef "like they do it in Santa Fe", Chicken with spinach in a cream sauce , ... All

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