Salad lyonnaise


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.
26 K 3.8/5 (6 reviews)
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Last modified on: December 29th 2021
For 4 people, you will need:

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Times for this recipe
Preparation: 30 min.
Cooking: 15 min.
All in all: 45 min.
When should you start or finish this recipe?
If you start now, at 9:45, you will finish around : 10:30.Change start time
To finish around 7pm, you'll need to have started before: 18:50.Change end time

Step by step recipe


Stage 1 - 5 min.
Salad lyonnaise
Cut 2 slices bread (here it's the good old traditional French baguette) into small cubes and set aside.

Stage 2 - 15 min.
Salad lyonnaise
Prepare 1 lettuce and shred. Put in a salad bowl with the chopped parsley.

Stage 3 - 8 min.
Salad lyonnaise
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.

Stage 4 - 1 min.
Salad lyonnaise
Add the lardons to the salad, but keep the fat in the frying pan.

Stage 5 - 5 min.
Salad lyonnaise
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.
Salad lyonnaise
Add to the salad bowl.

Stage 7 - 2 min.
Salad lyonnaise
Add the vinaigrette dressing and mix well.

Stage 8 - 5 min.
Salad lyonnaise
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).

Stage 9
Salad lyonnaise
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe190 RDI=70 %1,150 RDI=110 %180 RDI=30 %1,840 RDI=90 %7,720 RDI: 90 %
Per 100 g20 RDI=9 %140 RDI=10 %20 RDI=3 %230 RDI=10 %950 RDI: 10 %
Per person50 RDI=20 %290 RDI=30 %40 RDI=7 %460 RDI=20 %1,930 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Sulfites, Mustard, egg
How much will it cost?
  • For 4 people : 5.05 €
  • Per person : 1.30 €

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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)
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