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Salade Lyonnaise


"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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50 m servings 709 cals
Original recipe yields 4 servings


  • Calories:
  • 709 kcal
  • 35%
  • Fat:
  • 67.5 g
  • 104%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 201 mg
  • 67%
  • Sodium:
  • 693 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 13
  1. 16 Ratings

Most helpful positive review

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 u...

Most helpful critical review

Not a big fan. Felt like it was missing something - definitely too much dressing (1.5 cups for 1 head of lettuce?).

Most helpful
Most positive
Least positive

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 u...

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 ingre...

Even the kids loved this salad!

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 poa...

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 w...

Loved it! I passed on the teaspoon of sugar though.

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 o...

Great simple recipe

Very satisfying salad. I have never poached an egg before, or eaten one, I hope what I ate was what it was supposed to be like! I did add a splash of white vinegar to the water, but when I put t...