Salade lyonnaise – salad with egg, bacon and croutons Recipe
Salade lyonnaise is a hearty French salad from the Lyon region, where crisp lettuce meets warm bacon, croutons and a poached egg. It’s something between a light lunch and a solid dinner – plenty of greens, but also protein and crunchy bread. Perfect when you want to eat a “salad” but still leave the table satisfied.
A classic French bistro salad that combines fresh greens with warm, savory toppings and a rich, tangy dressing made with bacon fat. It’s simple to prepare yet feels restaurant-worthy, and the poached egg on top turns it into a complete, satisfying meal.
Chef's tips
Use good-quality, smoky bacon and sturdy bread (like a country loaf or baguette) so the croutons stay crunchy in the dressing. Don’t overcrowd the pan when frying the bacon, and keep the water for poaching just below a simmer – this helps the eggs keep a nice shape.
How to serve
Serve immediately after tossing, while the bacon and croutons are still warm and the egg yolk is runny. A side of crusty bread and a simple glass of chilled white wine or sparkling water with lemon makes it feel like a French bistro meal.
Ingredients
- lettuce - 1 head
- bacon - 100 g
- bread - 3 slices
- egg - 2 piece
- wine vinegar - 3 tablespoon
- olive oil - 3 tablespoon
- mustard - 1 teaspoon
- garlic - 1 clove
- salt
- black pepper
- spirit vinegar - 1 tablespoon
Preparation
- Wash the lettuce thoroughly in cold water, dry it in a salad spinner or on a paper towel, and tear into smaller pieces. Peel the garlic and chop it finely.
- Cut the bread into cubes. Heat 1 tablespoon of olive oil in a pan and fry the bread cubes for 5–7 minutes over medium heat, stirring, until golden and crispy. Transfer to a plate.
- In the same pan, fry the bacon over medium heat for 5–7 minutes, until the fat renders and the pieces are browned and crispy. Remove the pan from the heat, but do not pour off the fat – you will use it for the dressing.
- In a small bowl, mix 2 tablespoons of wine vinegar, 2 tablespoons of olive oil, the mustard, chopped garlic, a pinch of salt and pepper. Add 1–2 tablespoons of the warm bacon fat from the pan and whisk until you get a smooth dressing.
- Bring about 1.5 liters of water to a boil in a large pot. Add 1 tablespoon of spirit vinegar and a pinch of salt. Reduce the heat so the water barely shimmers and does not boil vigorously.
- Crack each egg into a separate small bowl or cup. Stir the water in the pot with a spoon to create a gentle whirlpool and carefully pour one egg into the center of the swirl. Cook for 3–4 minutes, until the white is set and the yolk remains soft. Lift the egg out with a slotted spoon onto a plate. Repeat with the second egg.
- Put the lettuce into a large bowl, add the warm bacon and croutons. Pour over the dressing and gently toss with your hands or large spoons so everything is evenly coated.
- Divide the salad between two plates. Place one poached egg on top of each portion. Sprinkle with freshly ground pepper and serve immediately, while the bacon and croutons are still warm.
Storage
Sałatka najlepiej smakuje od razu po przygotowaniu. Jeśli zostanie sos, możesz przechować go w lodówce do 2 dni w zakręconym słoiczku i użyć do innej sałatki.
This salade lyonnaise is one of those dishes that proves a “salad” can be both light and deeply comforting. The contrast between the crisp lettuce, warm bacon and creamy egg yolk makes it a great choice when you want something quick but special.
