Simple and elegant, this Salad Lyonnaise is one of the best warm salads I’ve ever had. It has all the good stuff in it — frisée lettuce, crispy bacon (lardons), a warm savory Dijon dressing, and an oozy soft poached egg.

The Best Lyonnaise Salad

The French really have a knack for salads because it was love at first bite when I first tried Salad Lyonnaise on a recent trip to Paris. While the salad originates in Lyon, France, it’s a dish you can find at many French bistros throughout the country – so you know it’s got to be something good! And as much as I adore other classics like this French carrot salad or Nicoise salad, let me tell you why I’m extra fond of this Lyonnaise gem:

• There’s bacon. And eggs. While this salad can be enjoyed any time of day, the combination of crispy bacon and oozy poached eggs easily turn this into one fabulous breakfast salad. Plus, starting your day with a salad is always a smart idea!
• It’s simple yet elegant. The classic frisée salad with fresh bitter greens and a warm Dijon vinaigrette is a great recipe for a weekend brunch or light dinner, especially for date night. For an extra special touch, I’ve swapped out croutons for crispy parmesan crisps that you can prepare ahead of time.

Salad Lyonnaise IngredientS

• Frisée: This bitter lettuce is what’s traditionally used and holds up well to the heat of the dressing. If you can’t find any frisée, endive or radicchio are also great options that are sturdy and have a similar flavor profile.
• Bacon: Stick with thick-cut bacon or pancetta. It’s easier to create lardons (1/4-inch thick pieces) cut from a thick slab.
• Warm Bacon Vinaigrette: The most delicious combination of bacon, olive oil, Dijon mustard, red wine vinegar, salt, and pepper. When you whisk the vinaigrette over heat it turns into something magically umami-flavored, which is what this salad is all about.
• Poached Eggs: A perfectly poached egg with an oozy yolk is divine. But if you’d prefer a slightly easier method, gently fry the egg in the leftover bacon fat sunny-side up.

Find the printable recipe with measurements below.

How To Make Salad Lyonnaise

Sauté the bacon. Start by cooking the bacon in a sauté pan over medium heat for 8 to 10 minutes, until crispy and caramelized. Then, use a slotted spoon to move the bacon to a plate. The fat that has been rendered out will act as the base for the warm vinaigrette, but you’ll only need about one tablespoon of it. The rest can be discarded or saved for later! I love to use leftover bacon grease to cook my morning eggs.

Make the warm vinaigrette. Add the shallot straight into the pan and sauté for a minute, until softened. Add the oil, mustard, vinegar, salt, and pepper. Whisk together until it’s emulsified and becomes a creamy dressing.

Poach the eggs. Bring a large pot of water to a boil, then reduce the heat to low. While waiting for the water to boil, crack an egg into a small fine mesh sieve over a bowl, allowing the liquidy egg whites to drain. Transfer the egg to a ramekin. Stir the water with a large spoon to create a vortex. Add the egg to the middle of the vortex and cook for 3 minutes for a beautiful, oozy yolk. Remove the egg with a slotted spoon and dab it on a paper towel to remove excess water. Repeat this process to poach all eggs.

Assemble the salad. Drizzle the warm vinaigrette over the frisée, add the crispy bacon, and use tongs to gently toss all ingredients together. Plate a portion (ensure you get all the components) and top with a poached egg. If you have extra time, I highly recommend making parmesan crisps to add on top!

More Salad Recipes

• Caesar Salad: Tossed in my homemade Caesar dressing and crispy roasted chickpeas.
• Caprese Salad: The best layers of fresh Mozzarella, tomatoes, and a balsamic drizzle.
• Cobb Salad: A salad you’ll love for a well rounded, protein-heavy meal.
• Or give these other delicious salad recipes a try!