Recipes > Salade Lyonnaise

Salade Lyonnaise


A classic French bistro salad. Baby frisée, bacon, a poached egg and home made croûtons are tossed with a Dijon vinaigrette.
  • Serves: 4
  • Active Time: 30 mins
  • Total Time: 50 mins
  • Views: 71,221
  • Success Rating: 94% (?)
    0% - I fed it to the dog


Step 1: Making Croûtons

Making Croûtons
  • 1/2 loaf white bread (square)
  • 1/4 cup unsalted butter
  • 1/4 tsp kosher salt


To begin, preheat the oven to 375°F or 190°C.

Note: For the croûtons, it is best to use day old bread, as it is much easier to cut. Remove the crust from the bread and then slice into even cubes. Pour the melted butter over the croûtons and mix.

Bake the croûtons for about 10 minutes or until golden brown. Stir the croûtons once or twice to ensure even browning. Once done, season the croûtons with a bit more salt.

Step 2: Preparing the Bacon

Preparing the Bacon
  • 6 pieces thick-cut bacon


Slice the bacon into lardons.

Heat a fry pan over medium heat. Fry the bacon until it is done to your liking. Once done, drain the bacon, reserving a tablespoon or so of the fat. This will be used to make the vinaigrette.

Step 3: Mixing the Vinaigrette

Mixing the Vinaigrette
  • 2 tbsp Dijon mustard
  • 2 tbsp white or red wine vinegar
  • 1 tbsp reserved bacon fat
  • 2 tbsp extra-virgin olive oil
  • 1/8 tsp freshly ground black pepper
  • 1/8 tsp sugar
  • 1/8 tsp kosher salt
  • 2 tbsp grape seed oil


To make the vinaigrette, mix together the mustard and white wine vinegar. Add remaining ingredients and whisk together. Check the seasoning, keeping in mind that the bacon fat may be quite salty.

Step 4: Preparing the Lettuce

Preparing the Lettuce
  • 4 to 5 cups baby frisée lettuce (1 1/2 cups per person)


Clean the lettuce. Be sure to spin and/or dry the lettuce very well before dressing. Tear or cut the lettuce into bite-sized pieces. Place into a large bowl.

Step 5: Poaching Eggs

Poaching Eggs
  • 1/8 cup vinegar
  • 5 large eggs
  • 6 to 8 cups water
  • 1 tsp table salt


To poach the eggs, it is best to use a pan that is at least 3 inches deep. Fill about three-quarters full with water and add the salt and vinegar.

Once the water comes to a gentle boil, reduce the heat to just below a simmer. Gently add the eggs one at a time. Cook the eggs to your desired doneness. For soft poached eggs this should take about 2 to 4 minutes.

Step 6: Assembling the Salad

Assembling the Salad


To assemble the salad, mix the lettuce with half of the croûtons and bacon. Then add about half of the dressing and gently toss to combine.

If needed, add the remaining dressing and toss again. Portion the salad onto each plate and garnish with some of the remaining croûtons and bacon. Top with one of the warm, poached eggs. Season with a bit of freshly-ground pepper and serve immediately.

Chef's Notes

Salade Lyonnaise makes a nice appetizer or light lunch.


  • Jen H
    Jen H
    very tasty-by the way, did anyone notice that the voice changes part way in "making crutons"?
  • Lihd F
    Lihd F
    I made this last night substituting American leaf lettuce (couldn't find frisee anywhere in Calgary). It turned out well. My fiancee, who doesn't like eggs and enjoys egg yolks even less, to my surprise enjoyed it so much she ate the poached egg first, gobbeling up the yolk with the salad dressing and croutons. This is a perfect meal in a dish, with lots of protien vegetables and dijon-y goodness. I will definitely make this again.
  • H L
    H L
    The combination of flavors and textures in this salad satisfies in every way. It's perfect for supper. My husband eyed askance at the frisee at first but was lured in by the bacon and never looked back. He wants it for dinner next week. I made the vinaigrette in the pan I cooked the bacon in so it would be warm when tossed over the frisee - delish.
  • Sunnie S
    Sunnie S
    This salad is SO decadent and fantastic! I've been holding off on making it for a few weeks (until I could find frisee in the store). I'm so glad I waited to find the frisee as I think the slight bitterness of the frisee is so important (being that the bacon, egg and even the butter flavored croutons are so rich). The dijon vinaigrette brought the pop of tartness/acid and perfectly balanced the salad! Definitely not a salad I would make everyday (as it isn't necessarily healthy), but I have to say, this is one of my all time favorites. My croutons needed about 15 minutes in the oven to become golden brown and crispy and my eggs were perfectly cooked (with runny yolk) at 3 minutes. I did cut my bacon pieces too small and cooked to crispy (next time, will cut larger and cook slightly less).

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