🇫🇷 France · Food
Lyon-Style Salad
By eatmundo · July 6, 2026
Hailing from the culinary capital of Lyon, this robust and satisfying salad features crisp frisée lettuce, savory pan-fried lardons (bacon), and crunchy croutons. Crowned with a perfectly poached egg and dressed with a warm, tangy vinaigrette, it's a delightful symphony of textures and flavors.
Ingredients
check them off as you prepareHow to Make It
- 1
First, prepare your frisée lettuce: gently wash and thoroughly dry 1 head of frisée. Tear or chop it into bite-sized pieces and set aside in a large salad bowl. Proper drying is key for the dressing to adhere well!
- 2
In a dry skillet over medium heat, cook 150g of lardons (smoked bacon cubes) until they are beautifully crispy and golden brown, about 5-7 minutes. Remove the lardons with a slotted spoon and set them aside on a paper towel to drain. Keep the rendered fat in the skillet for the vinaigrette.
- 3
While the lardons are cooking, you can quickly toast 50g of croutons in a separate pan or in the remaining lardon fat until golden and crisp, if not using pre-made ones. Set them aside with the lardons.
- 4
Now, let's craft the warm vinaigrette. To the skillet with the reserved lardon fat (remove any excess if there's too much), add 1 tsp of Dijon mustard and 2 tbsp of red wine vinegar. Whisk vigorously over low heat for about 30 seconds to emulsify. Remove from heat and slowly whisk in 3 tbsp of olive oil. Season with salt and freshly ground black pepper to taste.
- 5
Prepare your poached eggs: fill a medium saucepan with water and bring it to a gentle simmer. Add a splash of vinegar (about 1 tbsp per liter of water) – this helps the egg white coagulate. Carefully crack 2 large eggs into individual small bowls or ramekins.
- 6
Gently slide each egg into the simmering water. Cook for 3-4 minutes for a perfectly runny yolk, or longer if you prefer. Once cooked, carefully remove the poached eggs with a slotted spoon and dab them lightly on a paper towel to remove excess water.
- 7
To assemble your Salade Lyonnaise, scatter the crispy lardons and crunchy croutons over the frisée lettuce in the large bowl. Pour the warm vinaigrette evenly over the salad, tossing gently to coat all the leaves.
- 8
Finally, carefully place one perfectly poached egg on top of each serving of salad. Serve immediately to enjoy the delightful contrast of warm and cool textures, and the rich, savory flavors.
Frequently Asked Questions
What type of bacon is best for making lardons for Salade Lyonnaise, and how should they be cooked?+
Use thick-cut slab bacon or pancetta, cut into small strips or cubes. Render them slowly over medium-low heat until crispy and golden brown, then drain excess fat.
How should the egg be prepared for a classic Lyon-Style Salad, and what's the desired doneness?+
Traditionally, a poached egg with a runny yolk is used. Poach for 3-4 minutes until the whites are set and the yolk remains liquid, providing a rich "sauce" for the salad.
Why is frisée lettuce typically used in this salad, and can I use a different type of greens?+
Frisée's slightly bitter notes and delicate, curly texture perfectly balance the richness of the lardons and egg. While other greens can be substituted, you'll miss the characteristic flavor contrast.
Should the dressing for Salade Lyonnaise be warm, and when is the best time to dress the salad?+
The dressing is often made by deglazing the lardon pan with vinegar, incorporating some warm bacon fat. Dress the salad just before serving so the frisée wilts slightly and absorbs the warm, flavorful dressing.
Mundo Match
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