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=50 % | 1,150 RDI=80 % | 180 RDI=20 % | 1,840 RDI=70 % | 7,720 RDI: 70 % |
| Per 100 g | 20 RDI=7 % | 140 RDI=10 % | 20 RDI=2 % | 230 RDI=8 % | 950 RDI: 8 % |
| Per person | 50 RDI=10 % | 290 RDI=20 % | 40 RDI=5 % | 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: Langres-style spinach, Split peas "à la française", Quiche Lorraine, Maroilles cheese quiche, Creamy "terre et mer" pots, ... 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, Baked potatoes with poached egg and tuna sauce , Tartine du pêcheur , Artichoke hearts forestier , Polenta with spinach and soft-poached egg, ... 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, Eggs meurette, Cornouaillaise salad, Baby spinach salad, Comtoise endive salad, ... See them all 76
Oil
Like these other recipes: Rémoulette of celeriac, Pork Chops Champvallon style, Alpine gratin, No-pastry spinach and potato quiche, Pears and caramelised walnut samosas , ... See them all 100
Other recipes you may also like
Flamiche
Flamiche is a savoury tart from the Picardy region of northeasten France. It is a cousin of quiche lorraine, but the pastry is characteristically made with lard and the filling has neither bacon nor eggs. This version contains a mixture of endives and leeks (white part only). April 30th 201759 K 14.5 1 hour 20 min.
Potato galette
This potato "cake" is like a big savoury pancake of duchess potatoes (mashed potato with egg yolks), mixed with strips of fried ham, chives and spring onions. The galette is cooked in the oven in a tin and cut into portions for serving. This is delicious on its own or with a good green salad on the side, but can also be used to accompany many other dishes. July 10th 201971 K 1 hour 15 min.
Salad paysanne
This rustic traditional dish (literally "peasant salad") combines cold sliced potatoes and green beans (cooked separately) with chopped red onion and fried lardons. The salad is finished with a vinaigrette dressing and parsley, or your choice of herbs. October 21th 202056 K1.5 20 min.
Hearty potato and ham gratin
A potato gratin with an original twist: fried diced ham with mustard. February 9th 202239 K 1 hour 60 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011341 K 14 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
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.