Name: Salade Lyonnaise
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 head frisée lettuce (torn); 150 g smoked lardons; 2 thick slices bread (cubed); 1 clove garlic (halved); 4 very fresh eggs; 1 tbsp white wine vinegar (for poaching); 2 tbsp red wine vinegar; 1 tbsp Dijon mustard; 4 tbsp olive oil; Salt and black pepper

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Salade Lyonnaise: frisée lettuce with crisp lardons, garlic croutons, a warm mustard vinaigrette and a poached egg.

About this French recipe

Salade Lyonnaise is a bistro classic from Lyon, served in the city’s traditional restaurants called bouchons.

Ingredients you will need

The main ingredients are head frisée lettuce, smoked lardons, thick slices bread, garlic, very fresh eggs, white wine vinegar. Exact quantities are in the recipe card below.

How long it takes

Allow 25 min in total: 15 min of preparation, 10 min of cooking. The recipe serves 4.

Inspired by Paul Bocuse

Paul Bocuse was the most famous chef of Lyon. This salad is one of the city’s everyday classics. Read our profile of Paul Bocuse.

This is our own home-kitchen version of a classic dish. It is not Paul Bocuse’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.

Salade Lyonnaise

Salade Lyonnaise: frisée lettuce with crisp lardons, garlic croutons, a warm mustard vinaigrette and a poached egg.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Salad

Cuisine: French

Calories: 380

Ingredients Method Notes

Ingredients

1 head frisée lettuce torn
150 g smoked lardons
2 thick slices bread cubed
1 clove garlic halved
4 very fresh eggs
1 tbsp white wine vinegar for poaching
2 tbsp red wine vinegar
1 tbsp Dijon mustard
4 tbsp olive oil
Salt and black pepper

Method

Fry the lardons until crisp and remove. Fry the bread cubes in the fat until golden, then rub with garlic.
Whisk the red wine vinegar, mustard and olive oil in the warm pan.
Bring a pan of water to a bare simmer with the white wine vinegar. Poach the eggs for 3 minutes.
Toss the frisée with the warm dressing, lardons and croutons.
Divide between plates and top each with a poached egg. Season with pepper.

Notes

Use the freshest eggs possible. Their whites hold together much better when poaching.