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Best Salade Lyonnaise Recipes

Best Salade Lyonnaise Recipes

Salade Lyonnaise Shopping Tips

Buy lettuce that is crisp and free of blemishes.

Salade Lyonnaise Cooking Tips

Before dressing, keep your salad chilled in the refrigerator to stay crisp.

What are the origins of salade Lyonnaise?

The exact origins of the salad are unclear, other than being from Lyon in east-central France.

It is considered a staple salad in &ldquobouchons&rdquo in the city. A bouchon is a small bistro/eatery that typically serves dishes from Lyonnaise cuisine like sausages, duck pate, and this salad.

Bouchons are all about using local produce and ingredients. Rather than getting wildly creative, as with the modern farm-to-table trend, they tend to create more simple, traditional meals.

They have traditionally served tradespeople in the city, including silk workers that are a part of the city&rsquos history.

Salad Lyonnaise

Jeune et Jolie offers the charm of low-key French food paired with the best produce from Southern California: A seafood- and vegetable-driven menu is served alongside an inventive roster of cocktails and wines focused on minimal intervention. Andrew Bachelier’s interpretation of Salad Lyonnaise involves a bit of prep work, but aren’t your friends worth it?

  • 1 cup grapeseed oil
  • ⅓ cup Banyuls or Sherry vinegar
  • 1 shallot, diced fine
  • ¾ teaspoon salt
  • 2 tablespoons butter
  • 8 ounces thick bacon, cut into ¾-inch cubes
  • ½ avocado, pitted and peeled
  • 1 handful arugula
  • 1 garlic clove, peeled
  • ¼ cup Champagne vinegar
  • ¼ cup fines herbes (recipe below)
  • 10 ounces spring mix lettuce with frisée
  • 6 soft-boiled eggs, halved
  • Flaky sea salt, to taste
  • Espelette pepper powder, to taste

In medium mixing bowl, vigorously whisk grapeseed oil and Banyuls vinegar until well combined. Add shallot and ¼ teaspoon salt. Set aside.

Over medium heat, melt butter in sauté pan. Add bacon, and cook until dark and crisp. Set aside.

Blend avocado, arugula, garlic, Champagne vinegar, fines herbes and ½ teaspoon salt on high until smooth. Spread on bottoms of six large, shallow bowls.

Toss lettuce with oil vinegar mixture, and distribute evenly among bowls. Top with bacon and eggs. Sprinkle sea salt and Espelette pepper atop, to taste. Serves 6.

Chop finely 1 small bunch parsley, 1 small bunch chervil, 1 small bunch chives and 6 tarragon leaves. Combine in small mixing bowl.

The Jolie-Laide Rosé of Valdiguié from Russian River Valley, California, “works wonders with the salad Lyonnaise,” says Leigh Lacap, beverage director at Jeune et Jolie. “A touch of tannin [provides] some welcome relief from the richness of the lardon. This wine also carries a lightning bolt of acidity that cuts right through the egg.”

Hailing from farther north, an array of natural Oregon rosés will offer comparable body and texture, often with similar grapefruit characteristics.

  1. 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.
  2. 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.

As Seen In:

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Bhaji Dana (Parsi-Style Fenugreek Leaves with Peas)

Bitter greens are an elegant foil to the sweetness of onions and green peas.

Amazing Lyonnaise Salad Recipe

Who said salads are boring? This amazing Lyonnaise Salad Recipe has the flavor and pizzazz that’s needed to survive a hectic weeknight. For me, it’s the perfect entree.

Ever since I discovered how easy it is to make a soft boiled egg, I add to anything. Leave it to the French to get me excited for salad.

Usually, this classic dish is made with Frisée lettuce which is stringier and crunchier. Unfortunately, I looked for it everywhere in Miami and couldn’t find it. Maybe they’re not in season. This version is still delicious and gets the job done.

Also, I added some nice fresh fruit to brighten up the lettuce. In this case, dragonfruit. Figs, strawberries, and Peaches will also work here. It’s great to experiment with in-season fruits and veggies.

After having a plate of this salad, I had it every day of this week. The bacon, the crispy lettuce, the soft boiled egg, and the vinaigrette, all these flavors and textures together were definitely a party in my mouth.

Since I am not a huge fan of regular bacon, I bought uncured smoked turkey bacon. Tastes the same and is has much less fat and calories than its counterpart.

Now, the vinaigrette has a very intense mustard flavor because I used the hot English powdered version. It’s a tip I learned in Culinary School and it’s a pantry staple.

During the Summer Fancy Food Show, I got to learn a lot more about Colman’s Mustard and its rich history. Their very distinctive flavor comes from grinding white and brown mustard seeds together. Check out all the things you can do with it. Even drinks!

I hope you can try this delicious Lyonnaise Salad Recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

37 Delicious Healthy Salads That Are Fresh and Filling

Reboot your lunch routine with these healthy salads that offer all the nutritional benefits of heaps of greens (reds and oranges, too), yet are satisfying and truly delicious. No matter which types of salads you crave, make sure to start with a healthy salad dressing, preferably one that&rsquos homemade (psst, check out our vegan salad dressings). From there, your choices abound: Looking for vegetarian recipes? Want to make an (easy) weeknight dinner for the whole family? Planning on using your salad as a side dish to supplement your favorite seared pork recipes or even store-bought rotisserie chicken? We got you.

So what are the healthiest salads? You can choose a wide variety of veggies &mdash the more colorful the better &mdash to help ensure that you get an array of nutrients, and look for ones that are high in fiber, which will keep you feeling satisfied. Use creamy dressings sparingly, and make judicious use of cheese: pick more flavorful types, like feta or parm, that will pack a punch even with small amounts. Instead of croutons, try a handful of sunflower seeds or pepitas. Herbs are perfect for adding flavor without any fat, just make sure to give 'em a wash and dry (it's easy with a pick from our best salad spinners), especially if they're a little sandy.

GET MORE RECIPES! Sign up for our membership club GH+ to get a first look at seasonal, healthy recipes from the magazine.

1. Prepare a bowl of iced water and set aside. Break the eggs one at a time into tea cups. Bring a large saucepan of water to the boil and add vinegar. Reduce to a simmer and slowly pour each egg from the cup into the water and poach so the yolks are still soft and runny, about 2½ minutes. Remove with a slotted spoon and plunge immediately into the iced water. Drain on a clean tea towel.

2. In a large frying pan, heat olive oil over medium heat, add the sourdough slices and fry for 5 minutes, turning over halfway, until golden and crisp. Allow to cool then break into pieces.

3. To make the vinaigrette, whisk ingredients together, check seasoning and adjust if needed.

4. Place the lardons in a large frying pan over a medium heat and cook until brown and a good deal of fat has rendered out, about 10 minutes. Remove from the heat and pour half the vinaigrette in.

5. To serve, toss the lettuce with the rest of the vinaigrette and place in the centre of the bowl, then shower with lardons and croutons and add a grind of pepper. Place the egg in the centre, spoon the dressing with bacon fat over the egg, and serve.

1. Place the potatoes in a small pot of salted cold water and bring to a boil. Simmer for 15-20 minutes or until they can be pierced with a knife and it goes through without resistance. Drain and allow to cool on a tray. Once cool, crush the potatoes, using a cupped hand, to be somewhat flat but holding together. Set aside. This can be done ahead and placed in the fridge until ready.

2. When ready to prepare the dish for serving, place the potatoes over medium heat in a frying pan with 80 millilitres of olive oil. Without handling them too much, fry on one side for 10 to 15 minutes then on the other side for 10 to 15 minutes. If they are getting too dark, turn the heat to low. The key is to cook them for as long as possible so they get extra crisp without getting too dark. When ready, drain on paper towels and sprinkle with salt. Keep warm in a low oven while you prepare the rest of the dish.

3. To make the dressing, cut the bacon into small lardons. Gently fry in a small pan with 20 millilitres of olive oil. When the bacon is almost crisp and fully rendered, add the spring onions, garlic and salt. Gently fry these for about three minutes. Turn heat off and add the vinegar, remaining 30 millilitres of olive oil and a few cracks of black pepper. Set aside but keep warm.

4. Chiffonade your cabbage but not too thinly, into five-millimetre wide slices. Mix with some mustard leaves. Divide the greens among two or four shallow bowls or plates. Give each plate of greens a little splash of red wine vinegar and sprinkle with a pinch of sea salt.

5. Poach the eggs one at a time – two if you're serving as a main or four as an entree – by bringing water to a bare simmer in a small pot and cracking an egg right in. Freshest eggs work best as the white holds together tightly. Scoop it out with a slotted spoon held over a tea towel while the yolk is still runny, about two to three minutes.

6. Drizzle dressing over the greens and distribute the crisp potatoes among the bowls. Add a runny poached egg to the centre, sprinkle salt and pepper on the egg. Serve immediately.

Find more of Danielle Alvarez's recipes in the Good Food Favourite Recipes cookbook.

Salade Verte (Green Salad)

A fresh green salad recipe to add to your hors d'oeuvres or just to have with your family meal.

The French usually have a green salad with their midday and evening meal.

It is served with the main course or immediately after the main course. 

The most common is the 'Salade verte', the plain green salad, which is used most days with either the mid-day or the evening meal.

It is served in a separate dish either with the main meal or after the main course.

Lettuce is used most frequently but other greens such as watercress or chicory – known as endive – is also used.  Young dandelion leaves (pissenlit), lamb’s lettuce and curly endive or chicories are also popular.

Salad leaves must always be washed thoroughly, then dried and tossed in a freshly made salad dressings, usually an oil and vinegar dressings, although oil and lemon juice can be used too.

You will know if you have got the right combination of oil and vinegar as the dressing should taste of oil with just a hint of acidity.

If you are drinking a good wine with your salad meal the oil and vinegar ratio 
is important so as not to spoil the taste of the wine.

Wine With Salad

Use this green salad, salade verte, to form the basis of the hearty Salade Auvergnate

Lyonnaise salad (salade Lyonnaise)

Crisp, lightly dressed cos lettuce served with warm smoky bacon, crunchy croutons and an oozy poached egg – it’s enough to make your mouth water! Serve this classic French recipe as a dinner party starter.


Skill level


  • 10 baby cos lettuce leaves
  • 100 g bacon lardons, sliced into 1 cm pieces, pan-fried
  • 2 tbsp crushed croutons
  • 1 soft poached egg
  • pinch of salt and pepper
  • 2 French shallots, finely sliced
  • 1 tbsp Dijon mustard
  • ½ tbsp red wine vinegar
  • 60 ml (¼ cup) olive oil

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make dressing, combine all ingredients and mix well.

Add cos lettuce and toss gently to coat. Transfer lettuce and dressing to a serving plate.