Textual Chef Textual Chef

Salade Lyonnaise

A classic Lyonnaise bistro salad of curly frisee topped with crispy lardon bacon, a poached egg, and warm shallot-Dijon vinaigrette. The runny yolk becomes part of the dressing.

30 minMediumServes 2370 cal/serving

FrenchSaladStovetopStandardLow CarbGluten-FreeNut-FreeDairy-FreeCorn-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

  • 2 heads frisee lettuce, torn
  • 4 oz thick-cut bacon, cut into lardons
  • 2 eggs
  • 1 shallot, minced
  • 2 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • 2 tbsp extra virgin olive oil
  • 1 tbsp white vinegar (for poaching)
  • to taste salt
  • to taste black pepper

Instructions

  1. 1

    Cook 4 oz cut into lardons thick-cut bacon over medium heat until crispy, about 8 minutes. Remove with a slotted spoon, leaving 1 tbsp fat in the pan.

  2. 2

    In the same pan, saute 1 minced shallot for 1-2 minutes. Add 2 tbsp red wine vinegar and 2 tsp Dijon mustard and stir. Drizzle in 2 tbsp extra virgin olive oil, season with salt and black pepper.

  3. 3

    Simmer water with 1 tbsp white vinegar (for poaching). Poach 2 eggs 3-4 minutes until whites are set but yolks are runny.

  4. 4

    Divide 2 heads torn frisee lettuce between plates. Scatter lardons over greens.

  5. 5

    Drizzle with warm dressing and top with a poached egg. Serve immediately.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The French Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

What is Salade Lyonnaise?

A classic Lyonnaise bistro salad of curly frisee topped with crispy lardon bacon, a poached egg, and warm shallot-Dijon vinaigrette. The runny yolk becomes part of the dressing. This reference files it under French salad: made on the stovetop, rated medium and about 30 minutes start to finish.

How do I know when Salade Lyonnaise is done?

Go by the cues in the method rather than the clock. Step 3: cook until whites are set but yolks are runny.

What can I use instead of Dijon mustard in Salade Lyonnaise?

The entry for Salade Lyonnaise calls for 2 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Can I use turkey bacon instead of bacon in Salade Lyonnaise?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Salade Lyonnaise uses 4 oz thick-cut bacon, cut into lardons.

Is Salade Lyonnaise low-carb?

A serving of Salade Lyonnaise carries 4 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 20 percent of the budget; against a moderate 100 g low-carb day it is 4 percent.

How many calories are in Salade Lyonnaise?

One serving (the recipe makes 2) is about 370 calories, with 17 g protein, 4 g carbohydrate and 30 g fat, plus 1 g fiber and 740 mg sodium. The figures are estimates computed from the ingredient list.

How long does Salade Lyonnaise keep?

Once dressed, the frisee will wilt within hours, so keep the dressing apart and toss Salade Lyonnaise just before serving. Undressed and refrigerated, the components hold about two days. It does not freeze.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More French entries

All French recipes · All Salad recipes