Salade Lyonnaise Recipe

Experience the magic of a French bistro with this vibrant Salade Lyonnaise! This recipe features peppery arugula, crispy bacon, perfectly poached eggs, and a tangy Dijon vinaigrette – all coming together in a symphony of flavor. Easy to make in just 15 minutes, this salad is perfect for a light lunch, a sophisticated dinner starter, or a satisfying weekend brunch.

Prep Time 10 mins

Cook Time 15 mins

Calories 472.3 kcal

Protein 30g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Salade Lyonnaise

2 large eggs
4 slices bacon
5 ounces arugula
1/2 cup cubed day-old bread
2 tablespoons chopped fresh chives
3 tablespoons olive oil
Red Wine Vinegar
1 tablespoon Dijon mustard
salt and freshly ground black pepper to taste

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How to Make Salade Lyonnaise

**Make the Vinaigrette:** In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon Dijon mustard, 2 tablespoons red wine vinegar, and 1 tablespoon chopped fresh chives.
**Cook the Bacon:** Cook 4 slices bacon in a non-stick skillet over medium heat until crispy. Remove bacon and set aside, reserving 1 tablespoon of bacon fat in the pan.
**Fry the Croutons:** Add 1/2 cup cubed day-old bread to the skillet with reserved bacon fat. Cook over low heat, stirring occasionally, until golden brown and crispy. Remove and set aside.
**Poach the Eggs:** Bring a small saucepan of water to a gentle simmer. Crack 2 large eggs, one at a time, into a small cup. Gently pour each egg into the simmering water. Poach for 3-4 minutes for runny yolks, or longer for firmer yolks.
**Assemble the Salad:** Divide 5 ounces arugula among two bowls.
**Dress and Garnish:** Drizzle each salad with vinaigrette. Top with crispy bacon, croutons, and a poached egg. Garnish with remaining chopped chives and season with salt and freshly ground black pepper to taste.