"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." — Snackybits
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chopped smoked bacon
romaine lettuce, chopped
garlic, finely chopped
curly endive, chopped
roma tomatoes, sliced
extra virgin olive oil
red wine vinegar
herbes de Provence
salt and pepper to taste
onion, finely chopped
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....
Not a big fan. Felt like it was missing something - definitely too much dressing (1.5 cups for 1 head of lettuce?).
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!!
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.
Loved it! I passed on the teaspoon of sugar though.
This is my new favorite salad! I had no idea how good a poached egg could be over lettuce.
I am not a huge fan of endive, so I just used romaine. I used white champagne vinegar instead of red wine vinegar and I added some crispy, warm diced O'Brian potatoes. Sooooo good!
Even the kids loved this salad!
Another tasty salad; the poached eggs (or rather, the yolks) are what make this salad just right. We don't like endive so I simply used more lettuce (mixed spring greens, to be exact) and left out the garlic because it was forgotten. Also added red onion as many reviewers recommended. For the dressing, we cut back on the evoo and (balsamic) vinegar, while reducing the other components to as necessary. I make my own blend of H-D-P and perhaps it is stronger than store-bought but it was quite over-powering and I would definitely use even less than I did the next time. This would pair well with a rich, meatless soup like French onion soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 608
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