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.
32 K 3.8/5 (6 reviews)
45 min.
Easy
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
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
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=70 % | 1,150 RDI=110 % | 180 RDI=30 % | 1,840 RDI=90 % | 7,720 RDI: 90 % |
| 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 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: Bistro-style cabbage salad, Bourguignon potatoes , Small cheese and bacon rolls , Baby spinach salad, Aperitif rolls, ... See them all 41
Poached eggs
You can get more informations, or check-out other recipes which use it, for example: Eggs Benedict , Polenta with spinach and soft-poached egg, Eggs Arsène, Eggs meurette, Baked potatoes with poached egg and tuna sauce , ... See them all 9
Bread
You can get more informations, or check-out other recipes which use it, for example: Auvergnat tartines, Kale and potato soup, Norwegian tartines, Comtoise endive salad, Spinach on toast with bechamel, ... See them all 73
Lettuce
Like these other recipes: Chicken and Avocado Salad, Ardennes Salad, Green and red salad with sardines and eggs mimosa, Caesar salad, Julia salad, ... See them all 25
Other recipes you may also like
Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.October 13th 2010371 K 15 3 hours 9 min.
Pilau rice
Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice,...February 21th 2011393 K 14.4 35 min.
Tomato ladybirds
Tomatoes filled with a tuna mayonnaise and rice mixture, in a fun ladybird shape that kids will love, served with a puree of fresh garden peas. A good way to encourage them to eat vegetables.February 21th 2011284 K 14 1 hour 50 min.
Ratatouille confite
In this ratatouille recipe, the vegetables are cooked longer than usual to get a richer melting dish.June 12th 2011223 K 13.8 2 hours 40 min.
Tomato meat balls
Meat balls in a tasty tomato sauce with herbs and white wine.February 28th 2012219 K5 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
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.