Salad Lyonnaise

Tools we Use

Demeyere Fry Pan

A heavy-bottom 8–10 inch skillet allows bacon to render slowly and evenly without scorching. The consistent heat helps develop deep, golden lardons while leaving just enough warm fat in the pan to build a proper Lyonnaise vinaigrette.

French-Style Dijon Mustard for authentic depth →

A true French Dijon delivers clean heat and structure without sweetness. It anchors the vinaigrette and balances the richness of bacon and egg.

Rustic Bread Knife 

A serrated bread knife slices through crusty sourdough cleanly without crushing the crumb — ideal for toasting croutons in bacon fat or serving alongside the salad.

Step 1 — Cook the Bacon

Place lardons in a cold skillet over medium heat.

Cook slowly until the fat renders and bacon is crisp but not brittle, 6–8 minutes.

Transfer bacon to a paper-lined plate.

Reserve 1–2 tablespoons of the warm bacon fat in the pan.

This is your flavor base. Don’t rush it.

Step 2 — Build the Warm Vinaigrette

Lower heat slightly.

Add minced shallot to the warm bacon fat.

Cook gently for 30–45 seconds — just until softened.

Whisk in:

• Dijon

• Red wine vinegar

• Optional sherry vinegar

Remove from heat. Slowly whisk in olive oil to balance acidity.

Season with black pepper.

Taste. It should be sharp but rounded.

Step 3 — Cook the Eggs

Choose Your Style

You can go classic soft-boiled (more stable) or poached (more traditional bistro).

Option 1: Jammy Soft-Boiled Eggs (Highly Reliable)

Bring a saucepan of water to a gentle boil.

Lower eggs in carefully.

Cook exactly:

6½ minutes for jammy centers

7 minutes for slightly firmer

Transfer immediately to ice bath.

Peel carefully once cool enough to handle.

The whites should be set. The yolk thick but flowing.

This is the most foolproof version for entertaining.

Option 2: Poached Eggs (More Traditional)

Bring a shallow pot of water to a gentle simmer.

Add 1 tablespoon vinegar.

Crack egg into a small bowl.

Create a gentle whirlpool and slide egg into center.

Cook 2½–3 minutes.

Remove with slotted spoon and drain briefly on towel.

White should be set, yolk soft.

Best for immediate serving — not ideal for holding.

Step 4 — Assemble

Place frisée in a large bowl.

Pour warm vinaigrette over greens and toss gently.T

he slight heat will soften the frisée just enough.

Divide among plates.

Top with:

• Crispy lardons

• Halved jammy egg OR whole poached egg

Finish with:

• Fresh black pepper

• Flaky salt

• Optional: add warm croutons.

Chef Notes (Important)

• Frisée matters. Subbing romaine changes the dish completely.

• Warm dressing is non-negotiable — that’s the Lyonnaise signature.

• Do not overdress. This is sharp, not creamy.

• If serving for dinner party, soft-boiled is smarter than poached.

Make it Your Own

• Add a splash of apple cider vinegar in fall

• Use smoked slab bacon from a local butcher

• Add shaved Comté for deeper French influence

• Finish with cracked pink peppercorn

• Serve alongside roasted chicken for a complete supper

Wine Pairing

Classic: Beaujolais (Gamay)

Dry Loire Valley Sauvignon Blanc

Unexpected but excellent: Brut Champagne (The acidity cuts the richness beautifully.

Explore more French classics in our Culinary Tour de France →

The Table we Set

Matte Black Ceramic Bowls

These matte black ceramic bowls frame salad and earthy ingredients beautifully, creating depth on the table without distraction.

Stemmed White Wine Glasses

A well-shaped white wine glass isn’t just aesthetic — it refines the experience. The tall, gently tapered bowl preserves freshness while directing aromatics forward, making it ideal for crisp coastal pairings and lighter styles.

If you enjoy this recipe, join us on our Culinary Adventures - explore

• The Art of Braising

• Building the Nordic Brunch Table

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