A Lyonnaise salad, or should I say, La Salade Lyonnaise is a very simple dish from the city of Lyon, and consists of fresh salad leaves, traditionally frisée lettuce, and pieces of lardons or bacon with a lightly poached egg resting on the top.
Lyonnaise Salad ~ La Salade Lyonnaise
Of course, the French cook may add some fried bread
croutons with it as well as she will not waste any bread and this is just one
way she will use up any stale bread in her kitchen.
It is dressed with an oil, vinegar and mustard dressing
which is very easy to make yourself, so no need to go out and buy expensive
bottles of French dressings.
The salad is often served as a starter or hors d'oeuvre and is perfect for or a light lunch.
I recently visited Lyon, and had the most enjoyable Salade Lyonnaise at a small buchon – Un, Deux, Trois, on place Neuve Saint-Jean in Vieux Lyon.
It did indeed come with croutons, so clearly the chef had learned from his mother.
Lyonnaise Salad
Bon Appetit
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A traditional Lyonnaise salad for a tasty nourishing starter or light meal with fresh salad leaves, frisée lettuce, and bacon with a poached egg on the top!
Ingredients
4 fresh free-range eggs
4 slices of bread with crusts removed and cut into cubes
Olive oil for frying bread
Half a clove of garlic
60 ml olive oil
4 bacon rashers cut into strips or a small pack of lardons
80 ml red wine vinegar
3 teaspoons wholegrain mustard
225 g/8 oz frisée lettuce/endive, dandelion leaves and lambs lettuce
Instructions
Chop the garlic and fry in a little oil in a frying pan until it flavors the oil.
Remove from the pan. Or you can simply rub a cut garlic clove around the pan before you fry the bread.
Fry the bread cubes until crisp and golden.
Remove and keep warm.
Place the bacon in the pan and cook for about two minutes.
Add the vinegar and mustard and boil until it has reduced to about a third.
Pour this over the salad leaves and toss a little.
Poaching The Eggs
Boil some water in a pan (just enough to cover the eggs) to which you have added about a tablespoon of vinegar (don't overdo this, or the eggs will taste strongly of vinegar).
Allow to simmer.
Crack each egg into a small bowl before sliding into the simmering water.
Poach for about 3 minutes until just set – the yolk should be still slightly runny.
To Serve
To serve, arrange the salad leaves with the bacon and mustard dressing on plates and place a poached egg on top of each.
Sprinkle with the golden croutons and serve your Lyonnaise salad immediately.
Excellent site with some old favourites together with some recipes which were new to me.
Andrew Cook
This Website is AMAZING! I was raised by my stepmother who was born in France and grew up eating this food! Every Sunday we would go to her mothers house and eat, I have been trying to recreate these recipes on my own and have failed miserably. THANK YOU for having these recipes for use! They are FANTASTIC!