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.
17K 6 3.8
Grade this recipe:

Last modified on: December 29th 2021

Keywords for this recipe:
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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

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 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 €

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)
Other recipes you may also like
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3rd 2020
New leavened bread
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
891K 34.3 7 hours December 30th 2019
Pâté de campagne
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
2.0M 23.7 7 hours 54 min. October 3rd 2019
Mexican ceviche
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.
351K 15 3 hours 9 min. October 13th 2010
Peach and mint salad
Peach and mint salad
Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches.
302K 24 20 min. September 7th 2012
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2024-04-28)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page