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)652627
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: Gratin du Nord, Small cheese and bacon rolls , Cocotte eggs with Comté, Röstis, 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: Tartine du pêcheur , Eggs Benedict , Poached eggs with spinach and Comté milk, Baked potatoes with poached egg and tuna sauce , Eggs meurette, ... See them all 9
Bread
You can get more informations, or check-out other recipes which use it, for example: Paimpol salad, Leek and egg frichti, Harichou salad, Nanou's red cabbage salad, Dandelion salad, ... See them all 77
Lettuce
Like these other recipes: Green and red salad with sardines and eggs mimosa, Surf and turf club sandwich, Chicano burger, Salad greens and small omelette, Warm chicken salad, ... See them all 27
Other recipes you may also like
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018446 K 24.3 45 min.
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes. September 2nd 2012314 K5 15 min.
Fresh pasta dough
You can use this dough to make lasagne, ravioli, spaghetti, etc. - in fact, any fresh pasta you wish. December 6th 2012206 K3.8 1 hour 15 min.
How to seal a terrine or casserole dish
The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table sealed and the crust broken open in front of diners so that everyone can share the delicious smells as they are released at that fleeting moment. It is possible to use ordinary
Leek and Jerusalem artichoke soup
Jerusalem artichoke and leek is a much rarer combination than the classic potato and leek, but it works rather well, as you will see in this recipe. April 28th 202147 K 55 min.