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!

Meet the Platter Talk Guys

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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  1. 5 stars
    Boiled bacon made me think of chunks like ham, so was surprised to see it turn out crispy. A useful tip to remember.

    The salad sounds delicious, I do like warm egg on green leaves. A great combination of tasty ingredients.

  2. 5 stars
    This is one of my favourite salads along with chicken liver salad. I used to live in Lyon and indeed it’s a foodies paradise, the Gastronomic capital of France for sure.

  3. 5 stars
    Love the idea of boiling the bacon. It seems like it would pair beautifully with the peppery frisee!

  4. This sounded delicious until I got the the runny egg part. I’d have to hard boil and chop the eggs on top. Th.e whole idea of boiled bacon is intriguing. I’ll have try that.I can’t get the star buttons to work. I think it is offended that I don’t like soft boiled eggs. :/