Lyonnaise Salad
This Lyonnaise Salad recipe is a French classic that’s easy to make at home and makes a great meal any time of day. With crisp frisée lettuce, golden potatoes, smoky bacon and a runny poached egg, it turns simple ingredients into something incredibly satisfying.
I've been making this recipe for Lyonnaise salad ever since I discovered it in culinary school. It's classic in French cuisine and is one of my favorite things to make when I want something that's light, yet satisfying.
This salad has the perfect balance of rich and fresh flavors as well as creamy and crisp textures, and works well as a brunch dish, lunch or light dinner.
Bitter frisée lettuce gets tossed with crisp bacon, roasted potatoes and topped with a perfectly soft poached egg. It all gets tied together with a tangy warm vinaigrette made from bacon fat, vinegar, and mustard, and when the runny egg yolk mixes in, it becomes ultra rich and silky.
If you're intimidated by poaching eggs, don’t be!
It's really easy if you crack each one into a small bowl first. Then, swirl your poaching liquid (just a few inches of water) into a vortex, and gently slip them in, one at a time.
Add a splash of white vinegar to help the egg whites set, and always use a slotted spoon to remove and drain the eggs on a kitchen towel or paper towel-lined plate to avoid excess water on your greens.
What is Lyonnaise Salad?
Salade Lyonnaise, or Lyonnaise Salad is a traditional French dish from the city of Lyon in central France. This classic French salad combines bitter greens, bacon lardons, crispy potatoes (Lyonnaise potatoes), and a soft poached egg, all tossed in a warm mustard dressing.
Like Nicoise Salad and coq au vin, it’s a staple of the French bistro menu, and is a great showcase of how French cooking transforms simple ingredients into super delicious dishes.
Want more classic French recipes? Try my rich red wine Bordelaise Sauce, this elegant Flounder Meunière or a seasonal French Tomato and Goat Cheese Tart.
Why This Recipe Works
- Combines warm, crispy, creamy, and bitter elements in one balanced bite.
- Uses ingredients easily found at any grocery store or farmers market.
- Perfects the technique of poaching eggs for both flavor and visual appeal.
- Can be served as a main course, brunch dish or hearty side dish.
Ingredient Notes
Eggs - Always use fresh, room temperature eggs for poaching. Fresher eggs have tighter egg whites, which yield better results when poached.
Potatoes - Use whatever variety you have on hand. Russets get super crisp with a fluffy interior, while Yukon Golds have a creamier texture.
Frisée Lettuce - A head of frisee lettuce adds signature texture and bitter flavor. It’s a member of the chicory family, and you can swap in curly endive or dandelion crisp greens if needed.
Bacon - Thick-cut or slab bacon delivers the best texture. Try my Homemade Bacon for an even richer flavor!
Vinegar - White wine vinegar is traditional, but champagne vinegar, or red wine vinegar work just as well. Sherry vinegar or even balsamic vinegar will also work, but will have a different flavor. For more options, check out my guide to choosing the best Italian vinegars.
Mustard - Dijon mustard is classic and adds tang and helps the warm dressing emulsify.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large skillet
- Large saucepan
- Slotted spoon
- Large salad bowl or mixing bowl
How to make Salade Lyonnaise
Cook the Potatoes and Bacon
- Preheat the oven to 425°F and line two sheet pans with parchment paper.
- Toss the potatoes with 1 tablespoon of olive oil, salt, and pepper, then spread evenly on one of the pans.
- Arrange the bacon lardons or slab bacon pieces on the second pan. Roast both pans in the oven.
- Cook the bacon for 10–15 minutes, or until it becomes crisp bacon, then transfer to a paper towel-lined plate to drain. Carefully reserve 2 tablespoons of the bacon fat for the warm vinaigrette.
- Continue roasting the potatoes for 20–25 minutes, flipping once or twice during baking, until they’re deeply golden brown and crispy. These make a great nod to lyonnaise potatoes.
Pro Tip: For extra crispiness, make sure the potatoes aren't crowded and are fully coated in olive oil. Using high medium-high heat in the oven helps achieve that perfect golden crunch.
Poach the Eggs
- While the potatoes finish roasting, fill a wide large saucepan with a few inches of water and bring to a gentle simmer over medium-low heat.
- To poach the eggs, crack one into a shallow bowl. Use a large spoon to swirl the simmering water, then gently slide in the egg. Keep the egg whites close with the back of the spoon as they cook.
- Repeat for each egg. Cook for about 3-4 minutes, until the whites are set but the egg yolk is still soft.
Pro Tip: A splash of white vinegar in the poaching liquid helps the egg whites set quickly. Blot the eggs well on a kitchen towel or towel-lined plate to remove excess water.
Make the Dressing and Assemble the Salad
- In a small bowl or jar, whisk together minced shallots, Dijon mustard, and white wine vinegar.
- Season with salt and pepper, then slowly whisk in the reserved bacon fat and 2 more tablespoons of olive oil until the mixture is emulsified into a smooth warm dressing. Taste and adjust seasoning as needed.
- Add the head of frisée lettuce (or other bitter greens) to a large salad bowl, then toss with the warm vinaigrette until fully coated.
- Divide the dressed greens between serving plates. Top with the crisp potatoes and crispy bacon, then carefully place one soft poached egg on each.
- Season with more salt and pepper, then serve immediately while warm.
Tips for Success
- Crack each egg into a bowl before adding to the pot for better control. This way you can avoid a broken yolk and remove any shells before adding to the water.
- Add vinegar to the poaching liquid to help egg whites coagulate.
- Dry poached eggs thoroughly to avoid soggy greens.
- Keep components warm until serving for ideal contrast and texture.
Variations
- Substitute curly endive, escarole or dandelion greens for the frisée.
- Add sautéed mushrooms or caramelized onions for depth.
- Use pancetta instead of bacon for a different pork flavor with an Italian flair.
Serving Suggestions
This classic recipe works for breakfast, lunch, or dinner.
Serve it on its own or with some crusty bread or a few baguette slices. It pairs perfectly with this easy no-knead focaccia recipe, a simple Spanish Pan con Tomate, airy muffin tin Popovers, or flaky Irish Cheddar and Stout Biscuits.
A glass of light red wine or a small cup of French onion soup makes a cozy meal that feels straight out of a French bistro!
Storing and reheating
This salade lyonnaise recipe is best enjoyed immediately after assembling, while the egg is warm and the potatoes are crisp.
Store leftover components (potatoes, bacon, dressing) in separate containers in the fridge for up to 3 days. Reheat potatoes and bacon in a large skillet or air fryer until warm and crispy.
Remaining eggs can be gently reheated in hot (not boiling) water for 30–60 seconds. Toss greens with warm dressing just before serving.
FAQs
Yes, though you'll lose the smoky depth. Try using olive oil and a splash of sherry vinegar for a vegetarian warm vinaigrette.
Look for curly endive, escarole, arugula or dandelion greens. Any bitter greens from farmers markets will help recreate the flavor profile of frisée salad.
You likely need fresher eggs. Older eggs have thinner egg whites, which spread. Adding white vinegar helps, too.
Sort of. Prep components ahead, but poach eggs and toss greens with dressing just before serving for best texture.
This classic french recipe comes from the city of Lyon, where salade lyonnaise is a beloved traditional French salad served in fine dining restaurants and cafés alike.
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Salade Lyonnaise (Lyonnaise Salad)
Ingredients
- 1 russet potato diced
- 3 tablespoon olive oil divided
- salt and pepper to taste
- 3 pieces thick sliced bacon sliced into ½ inch pieces
- ½ shallot minced
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 2 large eggs
- 1 head frisee lettuce medium to large, cleaned and torn into bite-sized pieces
Instructions
- Preheat the oven to 425°F, then line two sheet pans with parchment paper.
- Toss the potatoes with 1 tablespoon olive oil, salt, and pepper, then arrange on one sheet pan.
- Place the bacon pieces on the other sheet pan, then place both in the oven.
- Cook bacon until crisp, about 10-15 minutes, then remove from the pan and drain on paper towels. Reserve 2 tablespoons of bacon fat.
- Cook the potatoes, tossing once or twice about halfway through, until golden and crisp, about 20-25 minutes.
- Place a wide pot of water on the stove and bring up to a simmer.
- Add minced shallots, Dijon mustard and white wine vinegar to a small bowl or jar and whisk to combine.
- Season with salt and pepper, then slowly whisk in remaining 2 tablespoons of olive oil and reserved bacon fat until emulsified.
- Taste for seasoning and adjust as needed.
- Crack one egg into a small dish, then use a large spoon to create a whirlpool in the simmering water.
- Carefully slide the egg into the center and use the back of the spoon to keep the whites together as much as possible.
- Repeat with the remaining egg. Cook for approximately 3-4 minutes, or until the whites are set but the yolks are still runny.
- Remove with a slotted spoon, then drain very well on a towel.
- Add the frisee lettuce to a large bowl, then toss with vinaigrette until fully coated.
- Divide between two plates, then top each with potatoes and bacon, then place the poached eggs on top.
- Season with more salt and pepper, then serve immediately.
Notes
- Crack each egg into a bowl before adding to the pot for better control. This way you can avoid a broken yolk and remove any shells before adding to the water.
- Add vinegar to the poaching liquid to help egg whites coagulate.
- Dry poached eggs thoroughly to avoid soggy greens.
- Keep components warm until serving for ideal contrast and texture.
Nutrition
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That is my favorite salad in the whole wide world.
Such a great classic salad! I could have that anytime for brunch.