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The starter, Regional

Lyonnaise salad with poached egg

Lyonnaise salad is a French bistro starter made with frisée, smoky bacon lardons, croutons, and a poached egg, serving 6. It takes 30 minutes of active work, the frisée and dressing can be prepped in the morning, while the bacon and poached eggs are done right before guests arrive. It's easy, costs about €2.10 per person, and succeeds thanks to a runny poached egg and a warm dressing poured at the last minute.

A real Lyonnaise salad with crisp bacon, a poached egg that runs, and a warm dressing, you'd think you were in a Lyon bistro.

Lyonnaise salad with poached egg
For
6 people
Work
30 min
Total time
45 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€2.10
Calories per person
430 kcalcalculated by Kiloach, your weight coach

Lyonnaise salad plays on contrast, crisp frisée against hot, crackling lardons, with a poached egg whose runny yolk melts into a warm dressing deglazed with vinegar. Golden croutons add crunch, making this a bold starter that sets the tone for a hearty meal without feeling heavy.

It's a great starter for a dinner party in fall or winter, or for a family meal when you want something with real character but no fuss. It pairs naturally with a braised main course afterward, keeping the whole meal in that classic French bistro spirit.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 20 min
  3. Before the guests arrive 2 steps, 18 min
  4. When it's time to serve 1 step

In the morning, wash and dry the frisée, make the croutons and the dressing, then set everything aside at room temperature or in the fridge. Right before guests arrive, crisp up the lardons and poach the eggs, keeping both warm. At serving time, dress the frisée, add the hot lardons and croutons, place a poached egg on top, and deglaze the pan with vinegar to pour over each plate.

The ingredients

6 people

Fruits and vegetables

  • Frisée lettuce 2
  • Shallot 1

Butcher

  • Smoked bacon lardons 250 g

Bakery

  • Baguette 0.5

Dairy

  • Eggs 6

Pantry

  • Red wine vinegaroften in the pantry 4 tbsp
  • Dijon mustardoften in the pantry 1 tbsp
  • Sunflower oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Eggs, Mustard

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Wash the frisée, keep only the pale inner leaves, spin it dry well, then store it in the fridge in a salad bowl. 10 min

    Soak the frisée in ice water for ten minutes, it comes out extra crisp.

  2. Cut the baguette into cubes, toss them with a little oil, and bake until golden at 180°C. 10 min

    Toss halfway through baking so the croutons brown evenly on all sides.

  3. Make the dressing with mustard, vinegar, oil, and finely chopped shallot.

    A spoonful of warm water in the dressing makes it smoother.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Cook the lardons in a dry pan until crisp, then keep them warm. 8 min

    Start with a cold pan, the lardons release their fat without burning.

  2. Poach the eggs in gently simmering water with a splash of vinegar, then hold them in warm water. 10 min

    Swirl the water gently before sliding in the egg, the white wraps around the yolk.

When it's time to serveThe final touches, right in front of your guests.

  1. Dress the frisée, add the hot lardons and croutons, place a poached egg on each plate, then deglaze the pan with a splash of vinegar and pour it over the top.

    Go easy on the salt, the lardons are already salty.

Our tips to get it right

  • Use the freshest eggs you can find for poaching, the white holds together better around the yolk and you lose less egg white in the water.
  • Serve the dressing while it's still warm, it softens the frisée just enough without wilting it completely, that balance between crisp and tender makes the dish.
  • Poach the eggs a bit ahead of time and keep them in warm water, so you're not poaching one by one while your guests are waiting at the table.

The variations

  • Swap the smoked bacon lardons for regular bacon or pancetta if you want a milder, less smoky flavor.
  • For a vegetarian version, replace the lardons with sautéed button mushrooms cooked with a bit of garlic.
  • For a quicker take, use soft boiled eggs instead of poached eggs, they're easier to get right ahead of time and just as good.

What to serve it with

  • A braised beef dish as the main course
  • A glass of Beaujolais or Côtes du Rhône
  • Crusty country bread to mop up the dressing

Storage

This salad is best eaten the same day, it doesn't hold well once assembled. If needed, the cooked lardons and the dressing keep for 1 day in the fridge in sealed containers, reheat them separately before plating.

Questions about this recipe

Can I use a different lettuce instead of frisée?

Arugula or lamb's lettuce work well if you find frisée too bitter. They're more delicate, so add them at the very last moment so they don't wilt under the hot lardons.

How do you keep a poached egg from falling apart?

Use very fresh eggs and water that's simmering, not boiling, with a splash of vinegar. Swirl the water gently before sliding in the egg, the white naturally wraps around the yolk.

Can I plate this salad ahead for a family dinner?

It's better to plate it at the last minute, frisée wilts quickly once it meets hot, moist ingredients. Prep every component ahead, then assemble the plates right before serving.

What kind of bread works best for the croutons?

Day old baguette is ideal, it soaks up less oil than fresh bread. Cut it into even cubes so they brown evenly in the oven.

Can a Lyonnaise salad be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a Lyonnaise salad?

Allow 45 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a Lyonnaise salad?

About 430 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Lyonnaise salad cost?

About €2.10 per person, that's €12.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, mustard. Remember to ask your guests about their allergies before putting your menu together.

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