Lyonnaise Salad Recipe: Frisée, Bacon and Poached Egg

Transport yourself to a French bistro with this classic Salade Lyonnaise. Crisp frisée lettuce, savory bacon, a warm tangy dressing and a soft poached egg come together for an elegant, simple salad that works as a special side, a light lunch, or a refined starter. This version is dairy-free and gluten-free and can be assembled quickly with a bit of prep.

I tasted many memorable dishes on a trip to Paris years ago. At the time I wasn’t cooking much, but later, after learning classic French techniques in cooking school, I began recreating those favorite bistro dishes at home. Salade Lyonnaise was one of the recipes we prepared in class, and it remains one of my favorites: simple, composed, and indulgent in the best way.

Mastering poached eggs made it easy to recreate this salad at home. The soft yolk folding into the warm dressing and bitter frisée is what elevates this dish and makes it feel special.

Why you’ll love this recipe:

• This is a true French classic: frisée, bacon or lardons, a warm vinaigrette, and a poached egg.
• It’s elegant yet quick to prepare—perfect for date nights, entertaining, or a special lunch.
• Dairy-free and gluten-free by nature, and easy to adapt.
• Many components can be prepped in advance so you can assemble the salad quickly at serving time.

Recipe ingredients

Ingredient notes

• Frisée (curly endive) has a pleasant bitterness and crisp texture that pairs beautifully with bacon and a rich egg. Wash and dry it well to remove grit.
• Bacon. Thick-cut bacon works best and renders flavorful fat that becomes the base of the dressing. Four slices yield enough fat and bacon pieces for four servings.
• Poached eggs. A perfectly poached egg is the finishing touch; when pierced, the yolk creates a silky sauce for the greens. If you need a refresher, practice your poaching technique until you can produce a tender white and runny yolk.
• Dressing. Reserved bacon fat, red wine vinegar, lemon juice, Dijon mustard, and a small amount of olive oil make a warm, tangy vinaigrette. Finely chopped shallot adds a mellow savory note.

How to make Lyonnaise salad

This salad has only a few components and comes together quickly. Clean the frisée thoroughly to remove any grit and drain it well. Prepare the bacon first so you can use the hot fat in the dressing, then finish by tossing the greens and topping each portion with a warm poached egg.

Pro tip: Wash and tear the frisée up to a few days ahead and store it drained; cook and plate the eggs at the end so everything is warm and fresh.

1. Wash and drain the frisée and tear it into bite-sized pieces. One head yields roughly 8 cups.
2. Cut the bacon crosswise into thick strips (partially frozen bacon is easier to slice).
3. Cook the bacon in a skillet over medium heat until crisp. Remove with a slotted spoon to a paper towel-lined plate and reserve 2–3 tablespoons of the fat.
4. Whisk the warm bacon fat with 1 tablespoon lemon juice, 1 tablespoon red wine vinegar, 2 teaspoons Dijon mustard, 1 tablespoon finely chopped shallot, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper. Slowly whisk in 1 tablespoon olive oil until the dressing emulsifies; add up to 1 tablespoon more olive oil if desired. Taste and adjust seasoning.
5. Toss the frisée and bacon with the warm dressing until evenly coated, then divide among plates.
6. Poach 4 eggs, season with salt and pepper, and place one on each salad. Serve immediately so the yolk mingles with the dressing.

FAQs

Serving suggestions

This salad pairs well with a variety of mains and sides. Consider serving it alongside simply prepared fish or steak, or make it the centerpiece of a light meal with some warm, crusty bread. It also complements autumnal sides like roasted squash risotto or a hearty soup for a comforting pairing.

Recipe notes

• Make-ahead: Wash and spin the frisée up to a few days ahead. Keep it well drained so it stays crisp.
• Frisée can be gritty—rinse thoroughly and dry before tossing with dressing.
• Use partially frozen bacon for easier slicing. You only need the equivalent of four thick slices.
• Scale the recipe to serve more or fewer people as needed.

More salad recipes you’ll love

• Butter lettuce salad
• Caesar salad
• Citrus, fennel and avocado salad
• Greek chopped salad
• Radicchio salad
• Roasted beet and citrus salad
• Tricolore salad

Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.