Salad Lyonnaise
A beloved specialty from Lyon, France, featuring bitter greens, crispy smoked bacon, soft-poached eggs, and rustic croutons tossed in a sharp aged vinegar dressing.
What You'll Need
2–4 ServingsChef’s Notes
A Traditional Lyonnaise Detail
A true Salad Lyonnaise should always use curly endive or dandelion greens. Replacing them with regular lettuce is considered a culinary faux pas in Lyon.
Step by Step
Prepare the Greens
Wash and dry the curly endive or dandelion greens thoroughly, then tear into bite-sized pieces.
Cook the Bacon
Crisp the smoked bacon in a skillet until golden and slightly caramelized. Set aside while keeping a little rendered fat for extra flavor if desired.
Prepare the Croutons
Toast rustic bread cubes until crisp and rub lightly with fresh garlic for added depth and aroma.
Poach the Eggs
Soft-poach the eggs until the whites are set and the yolks remain rich and runny.
Make the Dressing
Whisk together sunflower or walnut oil, aged wine vinegar, sea salt, and freshly cracked black pepper.
Assemble the Salad
Toss the greens gently with the dressing, bacon, parsley, and croutons. Top with the soft-poached eggs and serve immediately.
