Salade Lyonnaise

This bistro classic balances crisp, slightly bitter frisée with smoky lardons and a tangy warm mustard vinaigrette. When the poached egg is cut open, its rich yolk mingles with the dressing to create a silky sauce that coats every leaf.

Nutrition · per serving

344kcal

18gProtein

6gCarbs

27gFat

3gFiber

2 servings

Ingredients

10 items

Salad

frisée lettuce180 g

shallot, finely chopped30 g

flat-leaf parsley, roughly chopped5 g

Garnish and eggs

lardons120 g

eggs2 large

Warm vinaigrette

Dijon mustard10 g

red wine vinegar20 ml

extra-virgin olive oil15 ml

black pepper1 g

fine salt1 g

Tips

•Dry frisée very well so the warm vinaigrette coats the leaves instead of sliding off.
•If poaching feels stressful, crack each egg into a small cup first so you can slide it neatly into the water.
•For an even more classic bistro touch, add a small handful of toasted croutons, though this will no longer be low-carb.
•Use a wide pan for the lardons so they brown rather than steam.

Steps

1
Bring a small saucepan of water to a gentle simmer for the eggs. While it heats, wash and thoroughly dry the frisée, separate it into bite-size leaves, finely chop the shallot, and roughly chop the parsley. Divide the frisée between 2 plates or wide bowls.
180 g frisée lettuce30 g shallot, finely chopped5 g flat-leaf parsley, roughly chopped2 large eggs
2
Set a frying pan over medium heat and cook the lardons for 4-5 minutes, stirring, until their fat renders and they are lightly crisp at the edges. Do not let them burn; you want browned, still-supple pieces and about 1 tablespoon of rendered fat left in the pan.
120 g lardons
3
Lower the heat. Add the chopped shallot to the pan with the lardons and cook for 30-60 seconds just until softened. Whisk in the Dijon mustard, red wine vinegar, olive oil, black pepper, and salt. Stir for 15-20 seconds until the vinaigrette looks glossy and lightly emulsified. Taste and adjust salt only if needed, as the lardons are already salty.
30 g shallot, finely chopped120 g lardons10 g Dijon mustard20 ml red wine vinegar15 ml extra-virgin olive oil1 g black pepper1 g fine salt
4
Poach the eggs in the gently simmering water for 3 minutes for runny yolks. Lift them out carefully with a slotted spoon and briefly drain on a clean towel or paper towel. The whites should be just set and the yolks soft.
2 large eggs
5
Spoon the warm lardon vinaigrette over the frisée so the leaves soften slightly but keep their crunch. Top each salad with a poached egg and scatter over the parsley. Serve immediately so the egg yolk can enrich the dressing when broken.
180 g frisée lettuce120 g lardons5 g flat-leaf parsley, roughly chopped2 large eggs

Origin & History

Salade Lyonnaise is a classic bistro salad from Lyon, a city celebrated as one of France's great culinary capitals. It traditionally combines bitter frisée, smoky pork, a sharp vinaigrette, and a soft poached egg, creating the kind of hearty yet elegant salad associated with Lyonnaise bouchons.

french salad lowcarb frisee lardons poached-egg bistro

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Steps

Bring a small saucepan of water to a gentle simmer for the eggs. While it heats, wash and thoroughly dry the frisée, separate it into bite-size leaves, finely chop the shallot, and roughly chop the parsley. Divide the frisée between 2 plates or wide bowls.

180 g frisée lettuce30 g shallot, finely chopped5 g flat-leaf parsley, roughly chopped2 large eggs

Set a frying pan over medium heat and cook the lardons for 4-5 minutes, stirring, until their fat renders and they are lightly crisp at the edges. Do not let them burn; you want browned, still-supple pieces and about 1 tablespoon of rendered fat left in the pan.

120 g lardons

Lower the heat. Add the chopped shallot to the pan with the lardons and cook for 30-60 seconds just until softened. Whisk in the Dijon mustard, red wine vinegar, olive oil, black pepper, and salt. Stir for 15-20 seconds until the vinaigrette looks glossy and lightly emulsified. Taste and adjust salt only if needed, as the lardons are already salty.

30 g shallot, finely chopped120 g lardons10 g Dijon mustard20 ml red wine vinegar15 ml extra-virgin olive oil1 g black pepper1 g fine salt

Poach the eggs in the gently simmering water for 3 minutes for runny yolks. Lift them out carefully with a slotted spoon and briefly drain on a clean towel or paper towel. The whites should be just set and the yolks soft.

2 large eggs

Spoon the warm lardon vinaigrette over the frisée so the leaves soften slightly but keep their crunch. Top each salad with a poached egg and scatter over the parsley. Serve immediately so the egg yolk can enrich the dressing when broken.

180 g frisée lettuce120 g lardons5 g flat-leaf parsley, roughly chopped2 large eggs