No ImagePoached Egg and Bacon Salad – Salad Lyonnaise

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  1. Melina

    Thank you very much for the recipe. I fell in love with the similar salad i had at a 5star hotel and I’ve been craving it for so long!I have added anchovy bit to it like the hotel did. it tastes wonderful!

    xxxxxyyyyy

  2. Paulaladawn

    Thank you so much for having this in your archives. I just returned from France and had this salad in Lyon (the city/people for which it is named). I can’t wait to try it out.

    FYI the bacon in France was thick cut chunks and just cooked through not crisp. I am not a crouton lover but fresh fried in butter adds an amazing texture.

  3. Dave

    The dressing is incorrect for a Salade Lyonnaise. The dressing should be made by frying the bacon in some olive oil. When the bacon is crisp, crumble it up and then sautee some shallots (or onion) in the bacon, oil, and rendered bacon fat. (The use of the rendered bacon fat is critical as it provides the unctuous texture which elevates the salad.) Add the mustard and vinegar and whisk into a vinaigrette.

    The warm bacon vinaigrette gets tossed with the frisee, which will very lightly wilt the lettuce. Then add the warm poached egg on top.

    THAT is a salad lyonnaise – a contrast of textures with the warm bacon dressing, barely wilted bitter greens and egg yolk.

  4. Michele

    I thought this was interesting and made it for our dinner last night. I followed the recipe exactly and both my husband and I thought it was delicious.

    I have a “favorite recipes” notebook and it’s definitely found a home there. Can hardly wait to make it again. Perfect summer fare.

    Yum!

    xxxxxyyyyy

  5. James

    Great salad but a few shockers on this recipe.
    1/You must use bacon chunks not strips of bacon.
    2/This is a meal not a snack. Double all ingredients and quadruple the dressing for a single serve.

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