Salade Lyonnaise

5 from 14 votes

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A plate of lettuce with creamy dressing.
©Platter Talk

I ran across this recipe in Saveur and I was intrigued for a number of reasons.   Named after Lyon, France, I thought it was attractive and sounded like a great salad idea.  What really caught my attention though is that the bacon in this salad is boiled.   I had never heard of such a thing and knew I had to learn more.

A bunch of dried lettuce.
©Platter Talk

I did a brief search on this technique of preparing bacon, and found this great little video that does a nice job of explaining the method.

YouTube video

Turns out, as the video suggests, bacon that is prepared this way is juicy, tender and full of flavor.  The thicker cut provides something you can almost sink your teeth into; a mini-me of ham, if you will.

A dish of lettuce with chopped bacon.
©Platter Talk

Perfect for a light, Sunday lunch or for a light weeknight dinner, this salad, whose namesakes is arguably the gastronomical nucleus of France, is composed of the simplest of ingredients: lettuce, eggs, bacon, and mustard.  How many times have we articulated that with good food, (and other niceties of life) simple is often best.   This salade Lyonaisse provieds yet another example to add to that list.   Bon appétit mes amis! -Dan

A close up of a bowl of salad

Other delicious salads

Salade Lyonnaise

5 from 14 votes
Recipe from Saveur
Cook: 45 minutes
Total: 45 minutes
Yield: 4 servings


  • 5 slices thick-cut bacon, cut into ½"-strips
  • 1 tbsp. fresh lemon juice
  • 2 tsp. Dijon mustard
  • 1 small shallot, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. extra virgin olive oil
  • 8 oz. frisée, torn into bite-size pieces
  • 1 tbsp. white wine vinegar
  • 4 eggs


  • Boil bacon and 1 cup water in a 12" skillet.
  • Reduce heat to medium-high; cook until water is evaporated and bacon is crisp, 35–40 minutes. Using a slotted spoon, transfer bacon to paper towels to drain.
  • Transfer 3 tbsp. bacon fat to a large bowl. Add lemon juice, mustard, shallot, salt, and pepper. While whisking, slowly drizzle in oil until vinaigrette is emulsified.
  • Add reserved bacon and the frisée; toss and divide between 4 plates.
  • Boil a 4-quart saucepan of water; add vinegar, reduce heat to medium, and, using a slotted spoon, swirl water.
  • Crack eggs, one at a time, into a ramekin, and slide into water; cook until whites are set, about 2 minutes.
  • Using a slotted spoon, divide eggs between plates; garnish with more black pepper.


Calories: 333kcal, Carbohydrates: 4g, Protein: 12g, Fat: 30g, Saturated Fat: 8g, Cholesterol: 193mg, Sodium: 477mg, Potassium: 268mg, Fiber: 1g, Sugar: 1g, Vitamin A: 898IU, Vitamin C: 15mg, Calcium: 32mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: French
Tried this recipe?Mention @plattertalk or tag #plattertalk!

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Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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5 from 14 votes

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  1. It’s amazing that such a simple salad sounds so simply delicious. Wow. I am quite taken with it. It would appeal to a lot of
    people too with the egg and bacon. Thank you for presenting it.

  2. This salad looks just beautiful. ..and I’ll eat anything with a runny yolk on it 🙂

  3. I’m intrigued at this boiling of the bacon. I’ve baked it, fried it, sautéed it, even microwaved it, but never boiled. You’ve got my attention!

    1. Thanks, Christine; I had the same initial intrigue when I saw this recipe for the first time!