Salade Lyonnaise Recipe

Salade Lyonnaise Recipe
Salade Lyonnaise
Jess Kapadia, Editor

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.

Deliver Ingredients


For the dressing:

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • Pinch of sea salt
  • ½ teaspoon freshly-ground pepper

For the salad:

  • 2 eggs
  • ¼ pound uncured bacon, cut crosswise into ½-inch strips
  • 1 cup mixed salad greens
  • 1 cup curly endive
  • Truffle oil, for garnish



For the dressing:

Combine all of the ingredients and whisk together. Set aside. 

For the salad:

Crack eggs into separate small bowls. Boil water in a medium pot filled halfway. When boiling, reduce heat to medium, swirl water several times around with a wooden spoon and gently slip one egg into the whirlpool. Allow to cook for 2-3 minutes or until white is set, then carefully remove with a slotted spoon and drain on a paper towel. Repeat with second egg. Set aside. 

Fry the bacon pieces in a medium cast-iron skillet over medium heat until crisp, about 8 minutes; Transfer to paper towels and set aside. Combine greens in a large bowl and toss with dressing to coat.

Plate in the following order: Greens, egg, bacon. Garnish with a few grinds of black pepper and a drizzle of truffle oil.

Salade Lyonnaise Shopping Tip

Buy lettuce that is crisp and free of blemishes.

Salade Lyonnaise Cooking Tip

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