For an extra touch of elegance, consider adding some croutons made from day-old baguette, toasted in olive oil and garlic. Ensure the eggs are as fresh as possible for optimal poaching results. Older eggs tend to spread out more in the water. If you don't have herbes de Provence, you can substitute with a mix of dried thyme, rosemary, and savory. Adjust the amount of red wine vinegar in the vinaigrette according to your preference for acidity.
Salade Lyonnaise
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PREP TIME35 mins
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COOK TIME15 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS60
A classic bistro offering, this salad is a celebration of textures and tastes, bringing together crisp greens, savory bacon, perfectly poached eggs, and a tangy vinaigrette. It's a symphony of flavors that's both comforting and invigorating.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol201 mg
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Fiber3 g
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Protein14 g
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Saturated Fat12 g
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Sodium693 mg
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Sugar4 g
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Fat68 g
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Unsaturated Fat0 g
Follow The Directions
01
StepRender the Bacon: In a large, deep skillet, cook the chopped smoked bacon over medium-high heat, stirring occasionally, until evenly browned and crispy. (Approximately 10 minutes). Drain the bacon slices on a paper towel-lined plate to remove excess grease and set aside.
02
StepPoach the Eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, add the vinegar (this helps the eggs coagulate), and keep the water at a gentle simmer. Crack an egg into a small bowl, then gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are still runny, about 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, then place onto a warm plate.
03
StepAssemble the Salad: Divide the chopped romaine lettuce and curly endive evenly over four plates. Sprinkle with finely chopped garlic and diced onion. Top each salad with tomato slices, crispy bacon, and a perfectly poached egg.
04
StepPrepare the Vinaigrette: In a bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, sugar, herbes de Provence, salt, and pepper until well combined.
05
StepDress and Serve: Spoon the vinaigrette over the salad just before serving. Alternatively, serve the dressing on the side, allowing each diner to dress their salad to their liking. Enjoy immediately.
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Stephan Hermann
May 24, 2025I added some grilled chicken to make it a more substantial meal.
Guadalupe Trantow
Mar 25, 2025I've never made poached eggs before but this recipe made it super easy!
Otilia Weber
Feb 19, 2025The herbes de Provence really make this salad special.
Theodore Prosacco
Dec 27, 2024My poached eggs weren't perfect, but the salad was still amazing. Thanks for the recipe!
Lavern Bednar
Dec 6, 2024Will definitely be making this again!
Felicity Sauer
Dec 4, 2024This was delicious! The bacon fat in the vinaigrette was a game-changer.
Sheldon Mayert
Nov 2, 2024A great way to use up leftover bacon.
Bianka Abernathy
Sep 19, 2024The dressing is perfect!
Dayana Cronin
Sep 19, 2024Easy to follow and the perfect light lunch.