Direct from France: Salade Lyonnaise

by Daniel Tangerner

Today we would like to show you a quick recipe, which comes from the Lyon area. The main ingredients of the salad are frisée salad, bacon and a poached egg. Let’s go!

Ingredients for 4 persons:

  • 450 g frisée salad
  • 4 eggs
  • 225 g bacon
  • 2 Onion
  • 2 tablespoons vinegar
  • 2 tablespoons of olive oil
  • 1 tablespoon of mustard
  • Pepper
  • Salt
  • Herbs of your choice (for garnishing)


1.) Split the frisée salad with your hands and put it in a large bowl. Cut the bacon into bite-sized pieces, peel and finely chop the onion.

2.) Now poach the eggs. Put water and vinegar in a saucepan and bring the water to boiling point. Beat the eggs one by one and let them slide into the water. Use a spoon to move the eggs in the water so that they keep their shape. Let them boil for about 3 – 4 minutes and then lift them out with a skimmer.

3.) Now get to the bacon: Heat up a pan over medium heat. Add olive oil or butter and fry the bacon for about 8 minutes until it is nice and crispy. Fry the onions in the same pan for about 1 minute. Add white wine vinegar and Dijon mustard and mix well.

4.) Pour the warm dressing over the salad and season with salt and pepper. Arrange the salad on plates, cover with bacon and a poached egg and decorate with herbs! Ready is our Salade Lyonnaise.

Here are some wine recommendations from Drinks&Co:

 TAGS:Ramon Bilbao Verdejo 2017

Ramon Bilbao Verdejo 2017

White wine with good value for money.

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