Entrées

Lyonnaise Salad (Easy)

Lyon­naise sal­ad takes its name from the French city of Lyon, where it orig­i­nat­ed. Lyon is well-known for its rich culi­nary her­itage. The sal­ad is a deli­cious com­bi­na­tion of greens, crisp lar­dons (bacon), warm poached egg, and crou­tons. Tra­di­tion­al­ly, the greens are bit­ter frisée, but arugu­la or oth­er bit­ter greens work just as well. I per­son­al­ly use mixed greens and pancetta, as this is the clos­est equiv­a­lent to lar­dons in the US. It comes with a deli­cious vinai­grette, and makes for a full meal.

lyonnaise salad

 

Lyonnaise Salad Recipe

This is my own recipe.

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Lyon­naise Sal­ad
lyonnaise salad
Course Main Dish
Prep Time 15 min­utes
Serv­ings
per­son
Ingre­di­ents
Course Main Dish
Prep Time 15 min­utes
Serv­ings
per­son
Ingre­di­ents
lyonnaise salad
Instruc­tions
  1. Bring water to a boil in a pot on the stove. While you are wait­ing for the water to boil, sauté the pancetta in a skil­let, on medi­um heat, stir­ring from time to time.
    sauté pancetta
  2. Once the water is start­ing to boil, crack an egg and let it fall into the water (or use an egg poach­er if you have one). Let the egg cook for 2–3 min­utes. Take the poached egg out of the water, and place it on a paper tow­el to dry it. By then, the pancetta should be ready.
    poaching egg
  3. On a plate, place your mixed greens. Add the pancetta and the poached egg on top. Sea­son with salt and pep­per. Add the crou­tons.
    lyonnaise salad
  4. In a small bowl, mix the olive oil with the bal­sam­ic vine­gar. This is your dress­ing. Driz­zle the dress­ing over the sal­ad, and enjoy the sal­ad imme­di­ate­ly. It is best when the egg and bacon are still warm.
    lyonnaise salad vinaigrette
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Bon Appétit!

French Mom

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Lyon­nais Sal­ad (easy)
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6 thoughts on “Lyonnaise Salad (Easy)

  1. To poach your eggs prop­er­ly, crack one egg in a glass, add 2–3 drops of vine­gar and put the glass in the fridge for 15 mins. In The boil­ing water add a table­spoon of vine­gar.
    I would also make my own crou­tons, that makes a world of dif­fer­ence com­pared to the bags of hard crou­tons… home­made will be warm, use up your old sand­wich bread and use your pancetta skil­let this way you fla­vor your crou­tons and no extra clean­ing

  2. Tasti­er than Cae­sar sal­ad, fit to cold weath­er where­as salade niçoise is bet­ter for spring and sum­mer­time. You will nice­ly cov­er all your needs for greens all year long.

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