Salade Lyonnaise Recipe -
Salade Lyonnaise Recipe
  • READY IN 50 mins

Salade Lyonnaise

Recipe by  

"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."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    35 mins
  • COOK

    15 mins

    50 mins


  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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Feb 19, 2012

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....

Most Helpful Critical Review
Feb 28, 2013

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


14 Ratings

Jun 26, 2011

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.

May 04, 2011

Even the kids loved this salad!

Apr 27, 2011

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!!

Aug 23, 2011

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!

Jan 19, 2011

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

Feb 28, 2012

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.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 709 kcal
  • 35%
  • Carbohydrates
  • 12.5 g
  • 4%
  • Cholesterol
  • 201 mg
  • 67%
  • Fat
  • 67.5 g
  • 104%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 13.7 g
  • 27%
  • Sodium
  • 693 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Chef John's Salad Lyonnaise

This meal-worthy salad features bacon and poached egg with a simple vinaigrette.

Spinach Salad with Hot Bacon Dressing

Watch how to make spinach salad with tangy, hot-bacon dressing.

Curried Cashew, Pear, and Grape Salad

Make a healthy green salad loaded with fresh fruit and curried nuts.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States