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Lyonnaise Salad Recipe

In this Lyonnaise salad recipe, frisée lettuce is tossed with a creamy and tangy dressing and topped with crispy bacon, poached eggs, and crunchy croutons.
Prep Time8 mins
Cook Time17 mins
Total Time25 mins
Course: Dinner, Lunch, Side Dish
Cuisine: French
Keyword: how to make lyonnaise salad, lyonnaise salad, lyonnaise salad recipe
Servings: 4 servings
Calories: 209kcal
Author: Luna Regina


  • 1 oz white bread cubed
  • 3 cups water
  • 2 tbsp white vinegar
  • 4 medium egg
  • 1 oz bacon
  • 4 oz brown mushrooms diced
  • 1 large egg yolk
  • 1 tbsp traditional Dijon mustard
  • 1 tsp lemon juice
  • 1 tsp red wine vinegar
  • 2 tbsp olive oil
  • 8 oz frisée lettuce
  • 1/4 tsp ground pepper


  • Make the croutons: Bake the cubed 1 oz white bread in an air fryer at 300℉ for 13 minutes.
    step 1: Make the croutons
  • Poach the eggs: In a small pot, pour in 3 cups water and 2 tbsp white vinegar and bring the mixture to a gentle simmer. Crack 4 medium egg into a small shallow bowl. Using a slotted spoon, swirl the water and slide the eggs into it. Simmer for about 1 minute until the white is set and the yolk is filmed over. Using a slotted spoon, remove the poached eggs to a bowl of cool water.
    step 2: Poach the eggs
  • Cook the bacon: In a small pan, add 1 oz bacon, and cook over medium heat for 2 minutes. Remove to a plate and set aside. When completely cooled, chop into small pieces.
    step 3: Cook the bacon
  • Cook the mushrooms: In the same pan, add 4 oz brown mushrooms and stir fry for 2 minutes. Transfer to a plate.
    step 4: Cook the mushrooms
  • Make the dressing: Combine 1 large egg yolk and 1 tbsp Dijon mustard in a small bowl. Whisk until well combined. Then add 1 tsp lemon juice and 1 tsp red wine vinegar and swirl to combine. Pour 2 tbsp olive oil into the mixture.
    step 5: make the dressing
  • Assemble the salad:
    - Layer 8 oz frisée lettuce, stir-fried mushrooms, poached eggs, and croutons on a salad plate.
    - Pour the dressing over the salad.
    - Top with the poached eggs.
    - Finish with 1/4 tsp ground pepper.
    step 6: assemble the salad
  • Serve.


Serving: 1serving | Calories: 209kcal | Carbohydrates: 8g | Protein: 9g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 217mg | Sodium: 263mg | Potassium: 290mg | Fiber: 1g | Sugar: 2g | Vitamin A: 591IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg