Salade Lyonnaise Recipe (2024)

By Mark Bittman

Updated Oct. 17, 2023

Salade Lyonnaise Recipe (1)

Total Time
30 minutes
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Whether Lyon ever was the gastronomic capital of France is debatable, but it sure has spawned some great dishes, including salade Lyonnaise, not the most simple salad ever made but one that approaches perfection in a way others do not. The combination of bitter greens (traditionally frisée, though escarole, dandelion, and arugula all work beautifully), crisp bacon, barely cooked eggs and warm vinaigrette is really unbeatable.

Featured in: The Secret to a Great Salade Lyonnaise

Learn: How to Make Salad

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Yield:4 servings

  • 4cups torn frisée or other strong-tasting greens, washed and dried
  • 2tablespoons extra virgin olive oil
  • About ½ pound good slab bacon or pancetta, cut into ½-inch cubes
  • 1shallot, chopped, or 1 tablespoon chopped red onion
  • 2 to 4tablespoons top-quality sherry vinegar
  • 1tablespoon Dijon mustard
  • Salt
  • 4eggs
  • Black pepper

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

369 calories; 32 grams fat; 9 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 14 grams protein; 544 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Salade Lyonnaise Recipe (2)


Make the recipe with us

  1. Step


    Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.

  2. Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.

  3. Step


    If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)



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Cooking Notes

Tom Hu

This is a simple, elegant brunch, lunch, or light summer dinner. I've also made this with an egg gently fried in the bacon fat, sunny-side up, which is easier than making a poached egg and tastes just as good. While you can substitute the frisée with another bitter green, I wouldn't bother. Frisée holds up well to the bacon and the heat of the dressing. Arugula would wilt and become too soft.


Yes, croutons, plus a few sautéed chicken livers, as they do at Bar Boloud in New York.


I've made this classic from many recipes. Alice Waters' from The Art of Simple Food (where she calls it Poached Egg with Curly Endive Salad) adds a step that improves any recipe for it:Set a metal bowl over a pot of simmering water.Pour the vinaigrette into the bowl, add the frisee, stir it around to coat with the dressing until slightly wilted (but not so long that it gets hot and starts to cook).Remove the salad bowl from the heat and divide the greens among pre-warmed plates.


Perfect just as it is. Bitter fresh greens are essential. The quality of your bacon is important too. The salad should should be served warm, so heed the rewarming of the dressing at the end, and consider warming your serving bowls, especially in cool weather.

Diced pre cooked Idaho potatoes sautéed in the bacon grease makes great croutons on this .


I add a few tablespoons of apple cider vinegar to my water when poaching the eggs. Really helps keep them together and does not impart any flavor into the eggs.

Kathy S.

Pancetta is available at most supermarket deli counters. Have them give you 1/2 pound in slices, sliced 1/4-inch thick. Then cut it into lardons (short strips). Much better than bacon!


First had this in Paris made with pissenlits, dandelion greens. Serve with crusty French bread for lovely light supper/lunch.

Robert Fenerty

Arugula is also bitter and more readily available at markets these days.


Had this recently in Lyon - at Au Bouchon Lyonnaise in Vieux Lyon. They added croutons. It was delicious - better than salade nicoise any day.


i have made this without the bacon, using a few more shallots and it is very good. a good vinegar is essential.

Christer Whitworth

escarole works well. Frisee is hard to find here in Salt Lake, but one of the markets here always has escarole.

Chelsy G

Anyone who has been to or lived in Lyon would whole-heartedly agree that Lyon is the gastronomic capital of France. This recipe is spot on, and I highly recommend thicker cut bacon or lardons rather than pancetta.


Poaching eggs in silicon cups and cooking up bacon and homemade croutons in advance to toss into this salad makes it a regular weeknight favorite with my husband and son (who otherwise don't consider salad to be "dinner.")

Ryan W

@markbittman you mention this is *almost* the ideal salad. I am having friends over this weekend, and would prefer to serve them the absolute ideal salad. Any thoughts?


Made this with guanciale. Very good. Beautiful salad.


Use capers instead of bacon


With a French onion soup starter,this was a fabulous main.


Would kale work?


Just returned from two weeks in the Rhone valley, which included a few days in Lyon. Had salade Lyonnaise at Buchon Les Lyonnais in Vieux Lyon. It was delicious. Two differences versus this fine NYT recipe: (1) the bacon was diced and appeared to be cut from a slab, and (2) the salad had croutons. All yummy


I don’t understand frying bacon in Olive Oil as bacon renders fat. Do I use the bacon fat & olive oil combined as base of salad dressing?

Lynnie R.

Yes! That is exactly it.

next time

Add tomatoes


This recipe is easy and the results are delicious. I served it as a light supper with a loaf of bread and some cheese. The added special ingredient was red kale frisée. OUTSTANDING


Love this, and have made it many times. Next time I will add an extra egg to each serving: they transform a really good salad into a spectacular salad!


Boiled 1 pound of young, buttery fingerlings while the bacon was rendering. Let them cool down to lukewarm, cut in half, and add to the vinaigrette in the pan a few minutes before mixing the greens in.With added potatoes, the salad turns into a full meal, perfect for Summer lunch or dinner. Make sure to use all 4 tablespoons of vinegar (max amount of the range), and perhaps an extra teaspoon of Dijon, as they absorb some of the potency if the vinaigrette.Everything comes together perfectly!


What do you do with the bacon? Just add it? or eat it right then and there?

Lynnie R.

Add it. Chop into appealing chunks, strips, whatever, and add. This is a fantastic, very classic bacon and egg salad!

poach eggs : add 2 Table spoons of veniegar to the water

I is ok but salty.*I drained pancetta/shallot or it will be way too much oil. However, I added olive oil to salad.Poach egg: did not add salt to the water Old egg: drain out the loose white before start, put it in ramekin Boil water, turn it down to very low, add 2tbls venieger Add egg to water, stir few times gently, cook 3.5 minutes or 4 minutes


Yes - yum yum. Not only delicious, very impressive looking!

poach eggs : add 2 Table spoons of veniegar to the water

Poach eggs: use sauté panAdd water and 2 Tabl spoons vinegarBoil water and remove pan to to a non-heated burnerCrack egg inti tea cup; slide egg to waterCover and cook for 5 minutes, up to 8 eggs

C Forrest

Delicious take on French classic. Add Blue cheese crumbles and a few croutons for enhancements.

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Salade Lyonnaise Recipe (2024)


What is Lyonnaise salad made of? ›

Salade Lyonnaise is a classic bistro salad where either frisee (curly endive) or dandelion greens are tossed in a hot bacon dressing and topped with poached eggs and croutons. It originated in the city of Lyon, long considered the belly of France. You will find this salad on virtually every bistro in France.

How to make ovcharska salad? ›

Ovcharska salata is a simple variation of the famous Shopska salata. Essentially, it is Shopska salata (cucumbers, tomatoes, onions, peppers, and cheese) with the addition of mushrooms, eggs, and ham. The salad is typically tossed with vegetable oil, left to rest for a few minutes, and it is then ready for consumption.

What is Lyonnaise sauce made of? ›

  • 2 tablespoons unsalted butter.
  • 1/2 cup finely chopped onion.
  • 1/2 cup dry white wine.
  • 1/4 cup white wine vinegar.
  • 1 1/2 ounces Demi-Glace Gold® (or Demi-Glace de Veau Gold®, Jus de Poulet Lié Gold®, or Veggie-Glace Gold®) dissolved in 3/4 cup hot water.
  • Salt and ground black pepper.

What does Lyonnaise mean in French? ›

(ˌlaɪəˈneɪz , French ljɔnɛz ) adjective. (of food) cooked or garnished with onions, usually fried.

What is the Bella Hadid salad? ›

Here's how to make the viral Bella Hadid salad with arugula, cucumber, bell pepper, avocado and parmesan all drizzled with lemon juice, olive oil and a balsamic glaze. It's light, refreshing and so easy to whip up!

How to make Kylie Jenner salad? ›

Sesame Chicken Salad Directions

In a large bowl, add tahini, rice vinegar, soy sauce, toasted sesame oil, brown sugar substitute, salt and pepper. Whisk until combined. To the top of the dressing, add lettuce, red cabbage, green onion, cilantro, slivered almonds, sesame seeds and chicken. Toss to evenly coat.

Why is it called Ambrosia salad? ›

Ambrosia was so named for the food of the Greek and Roman gods. Its region of origin is lost to history. Its ties to the South are strong, though some believe it began in Vermont or elsewhere in New England.

What does Lyonnaise mean in culinary? ›

Meaning of Lyonnaise in English

cooked in a style originally from the French city of Lyon, usually with onions: Lyonnaise potatoes The chicken was served with peas and Lyonnaise potatoes.

What is Lyonnaise in culinary terms? ›

/ (ˌlaɪəˈneɪz, French ljɔnɛz) / adjective. (of food) cooked or garnished with onions, usually fried.

What is a traditional Lyonnaise dessert? ›

Lyon's best desserts
  • Tarte à la praliné This praline cake is one of the specialties of Lyonnaise pastries. ...
  • Bugnes. Known in Spain as "Buñuelos de Carnaval" (carnival fritters), this is a traditional sweet, typical of this season, although they can be enjoyed throughout the year. ...
  • Choux. ...
  • Coussin.


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