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.
15K 5 3.6
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Last modified on: December 29th 2021

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
29 min.13 min.42 min.
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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 Poached eggs (20 seconds in the microwave, for example).

Serve " href="/lexique.php?id=61" target="_blank">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.
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.
Should be eaten as soon as possible while the croutons and lardons are still crunchy.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,461 Kcal or 6,117 Kj39 gr69 gr147 gr
73 %15 %6 %22 %
Per 100 g
Energetic valueProteins CarbohydratesFats
179 Kcal or 749 Kj5 gr8 gr18 gr
9 %2 %1 %3 %
Per person
Energetic valueProteins CarbohydratesFats
365 Kcal or 1,528 Kj10 gr17 gr37 gr
18 %4 %2 %6 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by 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 : 5.00 €
  • Per person : 1.25 €

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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)
Small pieces of baconSmall pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Bourguignon potatoes , Rabbit with mustard, Breton Pie, Vol-au-vent, Small cheese and bacon rolls , ... All
Poached eggsPoached eggs: You can get more informations, or check-out other recipes which use it, for example: Fried bread with leek and poached egg , Artichoke hearts forestier , Tartine du pêcheur , Eggs Benedict , Baked potatoes with poached egg and tuna sauce , ... All
BreadBread: You can get more informations, or check-out other recipes which use it, for example: Italian toast, Leek and egg frichti, Soft Croque-monsieur with 3 cheeses, Paimpol salad, Baby spinach salad, ... All
OilOil: You can get more informations, or check-out other recipes which use it, for example: Melting Epoisses on toast , Granola, Wiener Schnitzel, Comtois surprise bread, Boeuf (beef) bourguignon, ... All
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