Lyonnaise Salad
This classic recipe for Lyonnaise Salad is an easy and delicious salad that’s filling enough to have as a meal.
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I’ve always been a sucker for the classics. There’s something deeply comforting about a dish that’s been in rotation longer than I’ve been alive. Classic recipes have stood the test of time for one reason and one reason only: they’re good.
Lyonnaise Salad is a classic French recipe that comes from the city of Lyon along with other classics such as Lyonnaise Potatoes and Coq Au Vin. This hearty entree salad makes what I consider the perfect lunch, but with a glass of crisp white wine it makes a pretty killer dinner, too. With ingredients like bacon, potatoes, and a poached egg, it would actually fare quite well for breakfast, although I haven’t gone so far as to make it first thing in the morning (yet).
This salad starts with a head of frisee lettuce, which happens to be one of my favorite types of lettuce for it’s unique frizzled leaves and slightly bitter flavor. If you’re unable to find frisee, you can substitute escarole or even bibb lettuce instead. Thick lardons, or matchsticks, of bacon give a meaty, salty bite as well as some added protein, while crispy potatoes add texture and bulk. Croutons are more traditional, but I love the way the potatoes soak up the flavors. All of that gets tossed together in a tangy dijon vinaigrette, and then topped with the crowning jewel: a perfectly poached egg.
Poaching requires nothing more than a pot of boiling water, and of course, eggs. Some folks like to add a splash of vinegar to their poaching liquid to help set the whites, but after years of experimenting I’ve found that it’s not really necessary. Growing up, my dad made perfectly poached eggs on the reg, and he never bothered using vinegar. Plus, I find that sometimes vinegar can give the eggs a strange texture and off-putting flavor. If you insist on using it, my advice is to keep it minimal - no more than a tablespoon for a medium sized pot.
It’s important to keep your water at a steady simmer the whole time. Not a rolling boil, but not flat either. Crack your eggs into a dish first, then use a big spoon to create a whirlpool in the water, then gently place the eggs in one at a time. My dad’s rule of thumb is to always start your toast the second the eggs go into the water. That way, the eggs will be perfect as soon as the toaster dings.
We’re not making any toast today (but it would certainly go well on the side), so instead budget about 3-4 minutes for the eggs to cook, which will depend on the temperature of the eggs before they go into the water. Be sure to drain them very well on a towel before placing over the dressed salad so that it doesn’t get watered down.
When you cut into that egg, the yolk will ooze out onto the salad, coating every piece of goodness in that luxurious, velvety sauce. It’s one of my absolute favorite salads to eat any time of year, for any meal of the day, and i hope you give it a try.
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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 medium to large head frisee lettuce cleaned and torn into bite-sized pieces
Instructions
- Preheat the oven to 425 degrees, 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.
Nutrition
That is my favorite salad in the whole wide world.
Such a great classic salad! I could have that anytime for brunch.