Top Rated Salade Lyonnaise Recipes

Salade Lyonnaise
My favorite salad dressing is the yolk from a perfectly poached egg, especially if the greens are on the bitter side.  Salade Lyonnaise is traditionally made with a light-green lettuce known as curly endive or chicory (frisée in France) with a strong crunch and stronger bite. Mellow its sharpness by cutting it with mixed greens for a well-rounded salad perfect for any meal of the day. Click here to see Recipe SWAT Team: Everyday Eggs.
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katia
I had this salad in a French bistro recently and I absolutely loved it. I love anything with arugula in it!
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Sunset JANUARY 1999
Notes: If side bacon is not available, cut sliced bacon crosswise inot 1/4-inch pieces.
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Snackybits
A simple salad with smoky bacon and a perfectly poached egg is served with a delicious, homemade dressing inspired by Lyon, France.
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VideoJug
Salad Lyonnaise Recipe. A traditional French salad made with endives, bacon, croutons and poached eggs. Delight in our Salad Lyonnaise recipe.
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laika
I like to think of this as dressed up bacon and eggs. It makes a very satisfying dinner or brunch, especially when paired with the truffled home fries I have posted.
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Anonymous
Ingredients: 4 leeks tough tops trimmed, leaving 3" to 4" of green on white of leek Extra-virgin olive oil (2 tbspns for soup, 1/4 cup for salad dressing, and some for drizzling) 1 fresh or dried bay leaf 4 all-purpose potatoes peeled, sliced (such ...
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peacekeeper0
It is a traditional French salad, called Salad Lyonnaise, made with frisée or curly endive, hot bacon, and a freshly poached egg. Not one to have torn up bread with it when one could easily make buttered croutons, I made some croutons for it as well. Okay, bacon, eggs, and buttered croutons and it counts as a salad?
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Jeanne Thiel Kelley
The softly fried eggs are a wonderful counterbalance to the rich ingredients in this Spanish take on salade lyonnaise. Migas are Spanish croutons.
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This recipe can be prepared in 45 minutes or less. The secret to this take on salad lyonnaise is very fresh eggs. If the slab bacon you're using is particularly lean, add 1 tablespoon vegetable oil to the skillet when cooking.
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Blake Royer
Bacon and eggs? In a salad? Sign me up. I've always wanted to try this classic, almost archetypal French bistro salad, sometimes called the Salad Lyonnaise, after its origin city Lyon—which some have declared the gastronomic capital of France. I was surprised to discover that the dressing couldn't be easier to make (it makes ample use of the rendered bacon fat) and has few ingredients. The tender, faintly bitter frisée (also called French chicory) holds up well to the rich dressing. My only fear was the poached egg, something I've never been able to pull off with much grace. But this time, I cracked my egg into a deep ladle, which I submerged vertically into the simmering vinegar-spiked water. This helped the egg form into a round shape before I turned the ladle sideways and pulled it out from under the egg. It worked perfectly. About the author: Blake Royer lives in Brooklyn and spends most of his free time cooking and writing about it here at Serious Eats and on The Paupered Chef. From 9 to 5 weekdays, he works as an assistant book editor in Manhattan.
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