Salade a la LyonnaiseSalade a la Lyonnaise

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Although the term Lyonnaise usually refers to the use of sauteed onions in the preparation, in this case it means simply “in the style of Lyons,” a city world-renowned for its famous chefs and their equally famous restaurants.

Salade a la Lyonnaise (Lyons-Style Salad)  Recipe
How to Make Salade a la Lyonnaise (Lyons-Style Salad)
Check below for printable version of Salade a la Lyonnaise (Lyons-Style Salad)

Salade a la Lyonnaise

Salade a la Lyonnaise

Print Recipe
Course Salad
Cuisine American
Keyword Food recipe, salad recipe, Salade a la Lyonnaise


  • 2 Tbs (30 ml) olive oil
  • 6 slices bacon, cut into 1/2-inch (1 cm) pieces
  • 2 Tbs red wine vinegar
  • Salt and freshly ground pepper to taste
  • 1/2 lb (225 g) mild greens such as frisee, spinach,or oak-leaf lettuce
  • 4 eggs, poached
  • 2 Tbs (30 ml) chopped fresh chives


  • Heat the olive oil in a small saucepan over moderate heat and saute the bacon until almost crisp. Deglaze the pan with the vinegar and season with salt and pepper. Toss the greens with the dressing in a large bowl and arrange on individual serving plates. Place a poached egg on the salad and garnish with chopped chives. Serves 4


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