Salad Lyonnaise

Salad Lyonnaise

Warm soups and stews are typically what I like to serve during the colder months. However, this Salad Lyonnaise also makes a lovely addition to my seasonal menu.

Traditional French cuisine is earthy, fresh, flavorful and fairly simple to prepare.  Classic French food can also be quite hearty – pleasing a table of very hungry diners. This Salad Lyonnaise is both hearty enough for an entrée and light enough to pair with a soup or stew.

Salad Lyonnaise has been tempting taste buds for years and there is a good reason why – crispy bacon and a poached egg set atop fresh greens all tossed in a lovely vinaigrette.


  • 8 ounces thick sliced bacon, chopped into smaller pieces
  • 1 head frisee lettuce, washed, shaken and lightly chopped
  • 1-2 packed cups of baby spinach
  • 1 tablespoon finely chopped Italian parsley
  • 1 tablespoon finely chopped fresh chives
  • 4 eggs
  • 2-4 quarts of water, or as needed
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon salt
  • ¼ cup white wine or champagne vinegar
  • 1 tablespoon Dijon mustard
  • 1 small-medium shallot, finely minced
  • ¾ cup good quality extra virgin olive oil
  • Salt and pepper to taste
Read the whole recipe on Karista's Kitchen