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.
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Last modified on: December 29th 2021

Keywords for this recipe:LyonSaladGastronomyCroutonsLardonsBaconPoached eggDandelion
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 : Photo of step #1
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 : Photo of step #2
Prepare 1 lettuce and shred. Put in a salad bowl with the chopped parsley.

Stage 3 - 8 min.
Salad lyonnaise : Photo of step #3
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 : Photo of step #4
Add the lardons to the salad, but keep the fat in the frying pan.

Stage 5 - 5 min.
Salad lyonnaise : Photo of step #5
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 : Photo of step #6
Add to the salad bowl.

Stage 7 - 2 min.
Salad lyonnaise : Photo of step #7
Add the vinaigrette dressing and mix well.

Stage 8 - 5 min.
Salad lyonnaise : Photo of step #8
Reheat 4 Poached 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 : Photo of step #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.
Keeping
Should be eaten as soon as possible while the croutons and lardons are still crunchy.
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).
How much will it cost?
  • For 4 people : 5.00 €
  • Per person : 1.25 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
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