Salade Lyonnaise

A taste of France… from Home!


Cuisine of Lyon

Lyon prides itself as a center of cuisine and many chefs see it as the true gastronomic center of France.

Located at the intersection of two large rivers (the Rhône and Saône), Lyon has always been at a crossroads of trade. With ingredients and people from far and wide passing through the city, the cuisine grew into many flavours while retaining its humble origins.

Prep Time: 10min

Cook Time: 15min

Total Time: 25min

Serves: 1


  • 2 cups frisée lettuce
    or other bitter lettuces such as red radicchio, escarole, arugula, or a bistro salad mix 
  • ½ shallot
  • croutons or slice of bread
    Ideally some baguette or Country style bread
  • 1 slice of thick bacon
    or 2 slices of regular bacon
  • 1 egg
  • ½ Tablespoon red wine vinegar
  • ¼ teaspoon Dijon mustard


Step 1
Cut the bacon into slices and fry over a medium-high heat until gently crisp. Remove the bacon from the pan, leaving the rendered fat in the pan.

Step 2
Finely dice/mince the shallot. Add to the pan of bacon fat and cook over medium heat for a couple minutes until softened. Remove the shallot from the pan, leaving a little fat in the pan.

Step 3
Remove the crusts from the bread, if using, and cut into small dice. Toast the bread in the remaining fat until gently crisp on both sides.

Step 4
Poach the egg for around 2–3 minutes until the whites are white but the yolks are still soft.

Step 5
Mix the red wine vinegar, Dijon mustard and shallots to make the dressing.

All the above steps can be made in advance. Just heat up the poached egg in in some boiling water.

Step 6
Break up the frisée lettuce into bite-sizes pieces and add to plate. Top with bacon, toasted bread, poached egg and drizzle with the dressing. Enjoy!