Salade Lyonnaise ~ Lyonnaise Salad

Francine Lizotte


This salad is deliciously different from others. The warm bacon-shallot dressing gives its unique taste along with the poached egg & crispy bacon


☆☆☆☆☆ 0 votes

2 servings
10 Min
10 Min
Stove Top


  • 4 c
    frisée lettuce aka curly endive or chicory, torn, washed and dried
  • 8 oz
    bacon or pancetta, cut into 1/2-inch pieces
  • 2 Tbsp
    shallots, finely chopped
  • 1 large
    clove garlic, pressed
  • 2 Tbsp
    white vinegar, for boiling water
  • 1 Tbsp
    sherry vinegar
  • 1 Tbsp
    dijon mustard
  • 1/4 tsp
    ground himalayan sea salt
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 2 large
    free-run eggs, poached
  • 1/4 tsp
    smoked paprika, for garnish
  • 1 tsp
    chopped chives, for garnish
  • 6
    crostini, for serving

How to Make Salade Lyonnaise ~ Lyonnaise Salad


  1. In a cold saucepan, add bacon and turn the heat to medium; cook until crispy, about 8 to 10 minutes. Turn off the heat and remove with a slotted spoon to a plate lined with paper towels; set aside.
  2. Add shallots and garlic; sauté for 30 seconds. Drain bacon fat and shallot/garlic mixture into a fine sieve sitting over a measuring cup. Transfer the shallot-garlic mix to a bowl and set aside to cool off a little.
  3. In a medium pot, add water and bring to a boil; add white vinegar.
  4. Meanwhile in a salad bowl, add frisée lettuce and bacon pieces; toss to combine.
  5. Make vinaigrette; add sherry vinegar and Dijon mustard to the shallot-garlic mixture; whisk until combined. Slowly emulsify extra virgin olive oil and 1 tbsp. bacon fat by pouring it in a little at a time – if you go too fast, it will separate; season with salt and pepper.
  6. Pour in half of the dressing over the salad mixture and toss to mix. Add more dressing if desired; spoon salad in serving bowls and set aside.
  7. Reduce water to medium and stir it to create a vortex (prevents white from spreading out). Crack each egg into individual ramekin and carefully drop each egg into water. Poach 2 at a time for 2 to 2 ½ minutes.
  8. Using a slotted spoon, remove eggs and place on top of the frisée. Sprinkle on smoked paprika and chopped chives. Serve immediately with a few crostini. Serves 2
  9. To view this recipe on YouTube, click on this link >>>>

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