Salade lyonnaise
Salade lyonnaise, from above
Non vegLyon

Salade lyonnaise

Bitter leaves, crisp bacon, a wobbly poached egg. Break the yolk and it becomes the dressing.

30 minTime
14 gProtein each
mildSpice
Lyon's bouchon salad2 chapters · 1 min read

Make it your way

Grandma's wayFrisée, lardons, croutons, poached egg, warm vinaigrette.
The original
344kcalsame
14 gproteinsame
2 gfibresame
30minutessame

Salade lyonnaise.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Lettuce1 head frisée or crisp leaves, torn
Bacon (streaky rashers, streaky bacon)150 g lardons or thick bacon, in strips
White bread2 slices, cubed
Egg4
Vinegar3 tbsp, red wine vinegar
Shallots2, minced
Prepared mustard2 tsp, Dijon
Cooking oil (vegetable oil)1½ tbsp
Salta pinch
Black peppercracked

Method

4 steps
  1. 1Cook bacon slowly in a pan until crisp. Lift out and fry bread cubes in the fat.
  2. 2Poach the eggs in barely simmering water with a splash of vinegar.
  3. 3Off the heat, add shallots, mustard, oil and the rest of the vinegar to the warm pan. Whisk.
  4. 4Toss leaves with the warm dressing, bacon and croutons. Top each plate with an egg and pepper.
Serve it like this

Serve in shallow bowls with the poached egg on top, cracked pepper over, and crusty bread to wipe the plate.

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Make it a meal

What goes with Salade lyonnaise: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Quiche lorraine90 min
On the side Pommes boulangère90 min
On the side Vichyssoise50 min
To drink Pink lemonade15 min
Something sweet Gâteau au yaourt50 min
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