Salade Lyonnaise Recipe (2024)

This is a simple, elegant brunch, lunch, or light summer dinner. I've also made this with an egg gently fried in the bacon fat, sunny-side up, which is easier than making a poached egg and tastes just as good. While you can substitute the frisée with another bitter green, I wouldn't bother. Frisée holds up well to the bacon and the heat of the dressing. Arugula would wilt and become too soft.

Yes, croutons, plus a few sautéed chicken livers, as they do at Bar Boloud in New York.

I've made this classic from many recipes. Alice Waters' from The Art of Simple Food (where she calls it Poached Egg with Curly Endive Salad) adds a step that improves any recipe for it:Set a metal bowl over a pot of simmering water.Pour the vinaigrette into the bowl, add the frisee, stir it around to coat with the dressing until slightly wilted (but not so long that it gets hot and starts to cook).Remove the salad bowl from the heat and divide the greens among pre-warmed plates.

Perfect just as it is. Bitter fresh greens are essential. The quality of your bacon is important too. The salad should should be served warm, so heed the rewarming of the dressing at the end, and consider warming your serving bowls, especially in cool weather.

Diced pre cooked Idaho potatoes sautéed in the bacon grease makes great croutons on this .

I add a few tablespoons of apple cider vinegar to my water when poaching the eggs. Really helps keep them together and does not impart any flavor into the eggs.

Pancetta is available at most supermarket deli counters. Have them give you 1/2 pound in slices, sliced 1/4-inch thick. Then cut it into lardons (short strips). Much better than bacon!

First had this in Paris made with pissenlits, dandelion greens. Serve with crusty French bread for lovely light supper/lunch.

Arugula is also bitter and more readily available at markets these days.

Had this recently in Lyon - at Au Bouchon Lyonnaise in Vieux Lyon. They added croutons. It was delicious - better than salade nicoise any day.

i have made this without the bacon, using a few more shallots and it is very good. a good vinegar is essential.

escarole works well. Frisee is hard to find here in Salt Lake, but one of the markets here always has escarole.

Anyone who has been to or lived in Lyon would whole-heartedly agree that Lyon is the gastronomic capital of France. This recipe is spot on, and I highly recommend thicker cut bacon or lardons rather than pancetta.

Poaching eggs in silicon cups and cooking up bacon and homemade croutons in advance to toss into this salad makes it a regular weeknight favorite with my husband and son (who otherwise don't consider salad to be "dinner.")

@markbittman you mention this is *almost* the ideal salad. I am having friends over this weekend, and would prefer to serve them the absolute ideal salad. Any thoughts?

For those who don’t eat pork, what might replace bacon? Turkey bacon?

Made this with guanciale. Very good. Beautiful salad.

Use capers instead of bacon

With a French onion soup starter,this was a fabulous main.

Would kale work?

Just returned from two weeks in the Rhone valley, which included a few days in Lyon. Had salade Lyonnaise at Buchon Les Lyonnais in Vieux Lyon. It was delicious. Two differences versus this fine NYT recipe: (1) the bacon was diced and appeared to be cut from a slab, and (2) the salad had croutons. All yummy

I don’t understand frying bacon in Olive Oil as bacon renders fat. Do I use the bacon fat & olive oil combined as base of salad dressing?

Add tomatoes

This recipe is easy and the results are delicious. I served it as a light supper with a loaf of bread and some cheese. The added special ingredient was red kale frisée. OUTSTANDING

Love this, and have made it many times. Next time I will add an extra egg to each serving: they transform a really good salad into a spectacular salad!

Boiled 1 pound of young, buttery fingerlings while the bacon was rendering. Let them cool down to lukewarm, cut in half, and add to the vinaigrette in the pan a few minutes before mixing the greens in.With added potatoes, the salad turns into a full meal, perfect for Summer lunch or dinner. Make sure to use all 4 tablespoons of vinegar (max amount of the range), and perhaps an extra teaspoon of Dijon, as they absorb some of the potency if the vinaigrette.Everything comes together perfectly!

What do you do with the bacon? Just add it? or eat it right then and there?

I is ok but salty.*I drained pancetta/shallot or it will be way too much oil. However, I added olive oil to salad.Poach egg: did not add salt to the water Old egg: drain out the loose white before start, put it in ramekin Boil water, turn it down to very low, add 2tbls venieger Add egg to water, stir few times gently, cook 3.5 minutes or 4 minutes

Yes - yum yum. Not only delicious, very impressive looking!

Poach eggs: use sauté panAdd water and 2 Tabl spoons vinegarBoil water and remove pan to to a non-heated burnerCrack egg inti tea cup; slide egg to waterCover and cook for 5 minutes, up to 8 eggs