Salade Lyonnaise– not just any salad!
Salade Lyonnaise, meaning ‘salad from Lyon’, is not just any salad. Someone once told me that it is so tasty, it might be the only one that could be picked as someone’s last meal!
Several months ago, my husband and I visited Lyon, France where we encountered many bouchons, or bistro type eateries. The history of the bouchon is quite interesting: in the 19th century, a group of ‘Mothers of Lyon’ (Mères Lyonnaises) decided to open up their own independent bistros, offering comfort food geared toward the working class. The atmosphere is usually relaxed and casual with red-checkered table cloths and wooden tables placed close together. Hence, the bouchon was born!
Restaurant Chez Grand-Mère
Our favorite bouchon in Lyon was Chez Grand-Mère (Grandma’s home) located in the old section of the city (le Vieux Lyon). Any restaurant with that name has got to be good, right?
While we browsed the menu (carte) before entering Chez Grand-Mère, we were excited to see the traditional Salade lyonnaise being offered as an appetizer, along with other dishes like French Onion Soup (Soupe a l’oignon). How great to learn we could order a three-course meal for a special fixed price of only 26.90 euros (US $31.60)!
Once back home, I decided to make this special Salade Lyonnaise for my family:
Tips for making the salad
- Bitter Greens: Traditionally, the salad uses slightly bitter frisée (curly endive) lettuce, which provides a crisp base that stands up well to warm ingredients. However, I couldn’t find any frisée so I substituted with a mixture of arugula, radicchio, kale, and baby spinach. This actually suits me fine since I find frisée to be a bit too dry and ‘spiny.’
- Use thick-cut smoky bacon cut into 1/2 inch strips. The French traditionally use lardons, thick-cut strips of cured salted pork belly, however you can substitute with American style bacon.
- Poached Egg: I recommend using a poached egg rather than a fried egg. People love breaking the egg yolk with their fork and seeing it blend with the dressing to coat the greens. You’ll find instructions in the recipe below on how to poach an egg.
- Warm Vinaigrette & Croutons: Make sure your sherry vinegar and Dijon mustard vinaigrette is warm before tossing it in the salad. You could also add a little of the bacon fat to the dressing, if desired.
Bon Appetit!
Wash and dry the salad greens. Slice the thick-cut bacon into thin strips 1/2 inch long. Fry in a pan lined with a little olive oil until brown and slightly crisp. Set aside. For the vinaigrette, whisk together the minced shallots, sherry vinegar, salt and pepper until combined. Gradually whisk in the olive oil until the dressing is emulsified and creamy. To make the poached eggs: Break one egg into a small bowl. Fill a medium or large pot with water at least 6 inches high; bring to a boil. Once boiled, reduce heat until water simmers (i.e. lightly bubbles around the edge of the pan). Add 1/4 cup vinegar then vigorously whisk the water in a circular motion for at least 10 seconds, creating a swirl effect. Gently drop the egg into the pan of swirling water; the egg will appear to dissipate (fall apart) but don't panic! After a few seconds, gently continue swirling the water every so often. After 3-4 minutes, the egg should be ready. To tests for doneness, gently press the yolk against the side of the pan; it should feel firm but still runny. Use a small tea strainer or slotted spoon to lift the egg out of the water and set aside. Repeat with remaining eggs. To serve, place the salad greens in a bowl or plate, add the vinaigrette and bacon and toss. Add the poached egg in the center, sprinkle with chopped chives and serve. Each guest will break their own egg yolk.Salade Lyonnaise
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Ingredients
Instructions
9 Comments
Chef Mimi
December 11, 2025 at 3:41 pmThe first time I had this salad was in Lyon! It was delicious! Not the same restaurant. I loved Vieux Lyon.
Fran Flint
December 11, 2025 at 3:54 pmThank you Mimi. There are so many bouchons in Lyon, it’s difficult to choose one! After eating the appetizer, I would often feel too full to continue!
angiesrecipes
December 11, 2025 at 8:21 pmSimple and delightful! I need at least 4 eggs though :-))
Fran Flint
December 12, 2025 at 7:54 amWow, four eggs just for you? You’ll certainly be filled up with this salad! Thanks for your comment.
Alec Leonard Turk
December 16, 2025 at 1:23 pmI made your recipe and it was just as delicious as the salad in Lyon several years ago- thanks!
David Scott Allen
December 18, 2025 at 6:49 amI love Salade Lyonnaise… I even have a recipe on C&L. I do prefer lardons — hard to believe but smoky American bacon just doesn’t do it for me. Weird huh?
Raymund
December 18, 2025 at 12:46 pmThis looks fantastic, Fran! I love how you brought a bit of Lyon back home and walked us through the whole experience, from the bouchons to the warm vinaigrette. The mix of greens, crispy bacon, and that perfectly poached egg is just unbeatable. It may look simple but I am definitely craving this now.
Fran Flint
December 19, 2025 at 6:10 pmThanks Raymund! It’s always more meaningful to relate a personal experience to food!
Frank | Memorie di Angelina
January 5, 2026 at 8:34 amAbsolutlely love it. This salad brings me back to my Paris days..