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.
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Last modified on: December 29th 2021
Keywords for this recipe:LyonSaladGastronomyCroutonsLardonsBaconPoached eggDandelionFor 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 Poached eggs - Total weight: 815 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start 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.
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 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).
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,461 Kcal or 6,117 Kj | 39 gr | 69 gr | 147 gr |
| 73 % | 15 % | 6 % | 22 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 179 Kcal or 749 Kj | 5 gr | 8 gr | 18 gr |
| 9 % | 2 % | 1 % | 3 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 365 Kcal or 1,528 Kj | 10 gr | 17 gr | 37 gr |
| 18 % | 4 % | 2 % | 6 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Lumberjack turnovers, Beef braised in reduced red wine, Alsatian-style salad, African style chicken, Crispy spinach rolls, ... All |
 | Poached eggs: You can get more informations, or check-out other recipes which use it, for example: Tartine du pêcheur , Eggs meurette, Polenta with spinach and soft-poached egg, Eggs Arsène, Poached eggs with spinach and Comté milk, ... All |
 | Bread: You can get more informations, or check-out other recipes which use it, for example: Beetroot salad with cashew nuts, Tartine du pêcheur , French toast "cordon bleu", Corn salad with croutons, Melting Epoisses on toast , ... All |
 | Oil: You can get more informations, or check-out other recipes which use it, for example: Rémoulette dressing, Morteau sausage, Gratin du Nord, How to prevent butter burning during cooking, Roast beef "like they do it in Santa Fe", ... All |
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