Step into the heart of French bistro cuisine with this vibrant Salad Lyonnaise—a classic that combines frisée’s feathery greens, crisp bacon, tangy warm vinaigrette, and soft poached eggs. This salad feels elegant yet rustic, with its salty, smoky, and slightly bitter notes all working together beautifully. When you break into that silky egg yolk and watch it cascade into the greens, it’s instantly clear why Salad Lyonnaise is a beloved mainstay in French cafés. Whether you’re looking to transport your taste buds to Lyon or simply want to elevate lunch, this dish promises to be a delight you’ll crave again and again.

Ingredients You’ll Need

The magic of Salad Lyonnaise lies in its short list of ingredients, each playing an essential role in both flavor and texture. Quality truly shines through in this salad, so opt for the freshest greens, savory bacon, and farm-fresh eggs for the ultimate result.

Frisée or curly endive (6 cups, torn): Brings a pleasantly bitter, crisp bite and a gorgeous feathery texture that soaks up the dressing.
Thick-cut bacon or lardons (4 slices, cut): Adds smoky, salty richness and incredible crunch to the salad.
Shallot (1 small, finely minced): Offers a gentle, aromatic sharpness for depth in the vinaigrette.
Red wine vinegar (1 tablespoon): Contributes bright acidity and punch, balancing the savory elements.
Dijon mustard (1 teaspoon): Enhances the vinaigrette with subtle heat and creaminess.
Olive oil (3 tablespoons): Smooths and carries the vinaigrette flavors, lending silky richness.
Salt and black pepper (to taste): Essential for seasoning every component just right.
Eggs (2 large): The star of the show—runny-yolked and perfectly poached for ultimate indulgence.
White vinegar (1 teaspoon): Helps the eggs set neatly while poaching, for that picture-perfect finish.
Fresh chives or parsley (optional, for garnish): Brings fresh color and a final burst of herbal brightness if desired.

How to Make Salad Lyonnaise

Step 1: Make the Bacon Crispy

Start by heating a large skillet over medium heat. Add your pieces of thick-cut bacon or lardons, and let them sizzle away, stirring occasionally. Once they’re gorgeously golden and crisp, transfer them with a slotted spoon to a paper towel-lined plate. Be sure to save about a tablespoon of that beautiful rendered bacon fat in the pan—it’s culinary gold and serves as the flavor-packed foundation for your dressing!

Step 2: Prepare the Warm Vinaigrette

With that reserved bacon fat still in the skillet, toss in the minced shallot. Let it cook for about 1 to 2 minutes, just until it softens and becomes fragrant. Remove the skillet from the heat and quickly whisk in the red wine vinegar, Dijon mustard, olive oil, and a pinch each of salt and black pepper. This creates a warm, tangy vinaigrette that will gently wilt the frisée, infusing every bite with rich flavor.

Step 3: Poach the Eggs

Bring a small pot of water to a gentle simmer, not a rolling boil. Add a teaspoon of white vinegar to help the egg whites set neatly. Crack each egg into its own small bowl, then gently slide them into the simmering water. Poach for 3 to 4 minutes, until the whites are set but those yolks remain gloriously runny and golden. Lift them out with a slotted spoon and set aside on a plate lined with paper towels.

Step 4: Toss the Greens

Place your torn frisée in a large salad bowl. Pour the still-warm vinaigrette over the greens, immediately adding the crispy bacon bits. Toss everything together while the dressing is still warm—the slight heat wilts the greens just enough without losing their structure. This step is what gives Salad Lyonnaise its signature tender yet crisp texture.

Step 5: Assemble and Finish

Divide the dressed greens and bacon onto two plates. Carefully top each salad with a perfectly poached egg, right in the center. If you like, sprinkle over a handful of freshly chopped chives or parsley for an extra pop of color and freshness. Serve right away and get ready for salad bliss!

How to Serve Salad Lyonnaise

Garnishes

A flourish of freshly snipped chives or parsley is traditional and adds both color and herbal brightness. If you’re feeling a little fancy, you could also shower the salad with a touch of cracked black pepper or even a few shavings of aged cheese, though purists may prefer the simplicity of the original. The runny yolk mixing with the warm vinaigrette is the real star—so be sure to serve immediately for the best texture and temperature contrast.

Side Dishes

While Salad Lyonnaise is hearty enough to be a standalone meal, it pairs beautifully with a slice of crusty toasted baguette—the perfect vehicle for scooping up every last bit of yolk and dressing. For a more substantial spread, a cup of French onion soup or a simple potato gratin makes a wonderful accompaniment, rounding out the meal in true bistro fashion.

Creative Ways to Present

For a showstopper, serve individual Salad Lyonnaise portions in shallow wide bowls to showcase the poached egg on top. Or construct the salad in layers: start with the greens, arrange bacon and shallots, then nestle the egg in an edible “nest” of frisée. Hosting a brunch? Try mini versions in small glass jars or on crostini for salad bites that will impress any guest.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Salad Lyonnaise, store the undressed greens, cooked bacon, and vinaigrette separately in airtight containers in the refrigerator for up to 2 days. Poached eggs don’t keep especially well, but you can prep the other elements ahead and poach fresh eggs when you’re ready to eat.

Freezing

Freezing isn’t recommended for Salad Lyonnaise since the delicate frisée will lose its texture, and the vinaigrette can become separated. Bacon can be frozen safely if you want to prep it in advance, but for the salad itself, fresh is always best.

Reheating

To refresh this salad, gently rewarm the bacon and vinaigrette in a skillet over low heat to restore their full flavor. The eggs should be freshly poached for serving, as reheating will cook the yolk through and lose that signature creamy quality. Toss the greens with the warmed dressing just before serving for that irresistible wilted texture.

FAQs

What is the best lettuce to use for Salad Lyonnaise?

Frisée is the classic choice for Salad Lyonnaise because of its crisp, slightly bitter flavor and ability to hold up to the warm vinaigrette. If you can’t find frisée, curly endive is an excellent substitute.

Can I make Salad Lyonnaise vegetarian?

Absolutely! Swap out the bacon for sautéed mushrooms or smoked tempeh for a satisfying and savory plant-based alternative. The flavorful warm vinaigrette and poached egg will still make the salad shine.

How do I ensure my poached eggs come out perfectly every time?

Using very fresh eggs and adding a splash of vinegar to the poaching water helps the whites set neatly around the yolk. Crack each egg into a bowl first, then gently slide it into gently simmering water for the best shape and tenderness.

What wine pairs well with Salad Lyonnaise?

A crisp, dry white wine like Sauvignon Blanc or a light-bodied Pinot Noir beautifully balances the richness of the bacon and the tanginess of the vinaigrette. French rosé is another refreshing option for a summer lunch.

Can Salad Lyonnaise be made ahead for entertaining?

You can prepare the bacon, vinaigrette, and greens a few hours ahead, storing each component separately. Poach the eggs last-minute and toss the salad just before serving to preserve the contrast of textures and temperatures Salad Lyonnaise is famous for.

Final Thoughts

Salad Lyonnaise is so much more than a salad—it’s comfort food, French café nostalgia, and a celebration of bold, fresh flavors all in one bowl. If you’re looking for a salad that feels special enough for a dinner party yet easy enough for lunch, this is it. Go ahead, give it a try, and let Salad Lyonnaise win its way into your regular rotation!

Salad Lyonnaise Recipe