Salade Lyonnaise

Salade Lyonnaise

11 Reviews 3 Pics
  • Prep

    35 m
  • Cook

    15 m
  • Ready In

    50 m
Recipe by  Snackybits

“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.”

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Adjust Servings

Original recipe yields 4 servings



  1. 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.
  2. 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.
  3. Divide the romaine lettuce evenly over four plates, and sprinkle with garlic. Top each salad with tomatoes, onion, bacon, and a poached egg.
  4. 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.

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Reviews (11)

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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 this 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 eggs 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!!

T Roos

T Roos

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 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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Amount Per Serving (4 total)

  • Calories
  • 709 cal
  • 35%
  • Fat
  • 67.5 g
  • 104%
  • Carbs
  • 12.5 g
  • 4%
  • Protein
  • 13.7 g
  • 27%
  • Cholesterol
  • 227 mg
  • 76%
  • Sodium
  • 788 mg
  • 32%

Based on a 2,000 calorie diet



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Romaine and Mandarin Orange Salad with Poppy Seed Dressing


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Romaine Salad with Strawberries, Mangoes, and Barley