Salade Lyonnaise10 Reviews
- Prep: 35 min
- Cook: 15 min
- Ready In: 50 min
“Here in Lyon, France there are little bouchons everywhere that serve pork as a specialty. One of the entry-meal items is a salad called Salade Lyonnaise. This salad is delicious in flavor and packed with protein. I changed some of the ingredients to reflect a better flavor. Very simple, very French. This makes enough salad for 4 people.” - by Snackybits
Original recipe yields 4 servings
- Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Meanwhile, fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl, then gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, then place onto a warm plate.
- Divide the romaine lettuce evenly over four plates, and sprinkle with garlic. Top each salad with tomatoes, onion, bacon, and a poached egg.
- Whisk together the olive oil, red wine vinegar, Dijon mustard, sugar, herbes de Provence, and salt and pepper in a bowl. Spoon the dressing over the salad, or serve on the side.
Amount Per Serving (4 total)
- 709 cal
- 67.5 g
- 12.5 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"Ok... so the first time I had a Salade Lyonnaise I was actually in L'Horme France... let me tell you this salad was AHHMAZING!!! I truly can't tell you how good it was.... That being said, I use thi..." See mores recipe and tweak slighty... I mix the onion (one small white or yellow), garlic, sugar, oil, vinegar, mustard, herbes, salt and pepper, all in my Ninja until smooth... then I let it sit for a day, un-refrigerated before I use it... Instead of bacon, I use Kielbasa cooked in beer... they use meat from the cheek for bacon in France... so ours tastes different... the kielbasa is closer.... Then instead of a poached egg... I fry sunny side up, really runny, two eggs per salad... if you do this, you will be as close as I can to replicate what I ate in France.... Enjoy...."
"Nice salad! I couldn't find endive in the store so I just grabbed some radicchio that looked good. I wasn't up for raw garlic today so I sauteed it in a little bacon grease. My first time poaching ..." See moreeggs and it was fun! My first one came out too overdone...the yolks were almost cooked all the way through, but my second was perfect! I sliced the onion instead of small dice too. The creaminess from the yolk gives this salad and AMAZING flavor! Thank you so much!!"
"Great salad. I served it along side the "almond pork" from this site. I had never poached an egg before and i didn't know how much vinegar to add to the water and it doesn't specify in the ingredients..." See more so I just poured some in. It sort of worked. It really made enough to feed 8 and I have a LOT of dressing left over. If I did it again I would cut the dressing in half. But, very delicious! Thanks. I'll make it again."
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