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.
43 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 | 187 RDI=288 % | 1,152 RDI=435 % | 178 RDI=245 % | 1,844 RDI=92 % | 7,720 RDI: 92 % |
| Per 100 g | 22 RDI=35 % | 141 RDI=53 % | 21 RDI=30 % | 226 RDI=11 % | 947 RDI: 11 % |
| Per person | 46 RDI=72 % | 288 RDI=109 % | 44 RDI=61 % | 461 RDI=23 % | 1,930 RDI: 23 % |
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: Ramekins of duchess potatoes, Alsatian-style salad, Fougasse with bacon and Comté, Special Cheese and Walnut Sticks, Fillet of pollack cooked in two stages, ... See them all 41
Poached eggs
You can get more informations, or check-out other recipes which use it, for example: Poached eggs with spinach and Comté milk, Tartine du pêcheur , Artichoke hearts forestier , Eggs meurette, Eggs Benedict , ... See them all 9
Bread
You can get more informations, or check-out other recipes which use it, for example: Fried cheese toasties with avocado, Bruschetta and mozzarella, Welsh (French Welsh Rarebit), Fried bread with leek and poached egg , Ham and cheese slices with spring onions, ... See them all 77
Oil
Like these other recipes: Sausage rougail, Morbiflette, Croque-monsieur complet, Taos hotpot, Tartiflette, ... See them all 104
Other recipes you may also like
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your hands. Please note that it's very important to make it several hours before using it, if possible the day before, as then it's much easier to work. July 1st 2019508 K 23.8 35 min.
Two-cheese vegetable gratin
This is a vegetable gratin with a difference: 3 layers of different vegetables (cauliflower, broccoli and aubergine) with two different cheeses for a flavousome topping: Comté and Époisse. October 16th 201967 K3.5 1 hour 25 min.
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011302 K4.2 1 hour 4 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.69 M 74.3 4 hours 40 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible . July 4th 2018352 K4 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
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.