Best 3 Salad Lyonnaise Recipes

**Salad Lyonnaise: A Classic Dish with Enduring Appeal**

With its humble origins in the vibrant city of Lyon, France, Salad Lyonnaise has ascended to become a culinary icon, captivating taste buds worldwide. This delectable dish, pronounced "sah-lah lee-oh-nayz," epitomizes the essence of simplicity and elegance. Conceived as a celebration of the region's bountiful produce, it artfully combines crisp lettuce, succulent lardons, velvety poached eggs, and tangy vinaigrette, resulting in a symphony of textures and flavors that never fails to impress. Join us on a culinary adventure as we explore various renditions of this timeless classic, each offering a unique interpretation of Salad Lyonnaise's enduring appeal. From the traditional recipe rooted in French culinary heritage to lighter, contemporary variations that cater to modern tastes, our curated collection promises to inspire and delight home cooks of all levels.

Let's cook with our recipes!

WARM LYONNAISE SAUSAGE AND POTATO SALAD

Warm Lyonnaise Sausage and Potato Salad image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
2 tablespoons roughly chopped lightly toasted shelled pistachios
1 tablespoon minced parsley leaves
Sprigs fresh chervil or baby parsley, garnish
8 to 12 ounces fresh, unsmoked pork sausage (*traditionally the Lyonnaise use "Saucisson Pistache"-- pistachio sausage)
3 pounds new potatoes, such as red bliss, scrubbed well
1 tablespoon kosher salt
1/2 cup dry white wine
2 1/2 tablespoons Dijon mustard
2 tablespoons white wine vinegar or Champagne vinegar
3 tablespoons minced shallots
1 teaspoon minced garlic
1/2 teaspoon salt

Steps:

In a large saucepan, place the sausage and enough cold water to cover by 2 inches. Bring to a gentle simmer and cook until tender and cooked through, about 30 minutes. Do not let boil. Remove the pan from the heat and let the sausage sit in the hot liquid for 5 minutes. Transfer the sausage to a platter to cool slightly.
Meanwhile, in another large saucepan, place the potatoes, kosher salt, and enough water to cover by 2 inches. Bring to a boil. Reduce the heat to a low boil and cook until the potatoes are tender yet still firm, 15 to 20 minutes. Drain and let cool slightly. Slice into 1/4-inch thick rounds and place in a large salad bowl. Sprinkle with the white wine while still warm.
In a mixing bowl, whisk together the Dijon mustard, white wine vinegar, shallots, garlic, salt, and pepper. While whisking, add the oil in a steady stream and whisk until the vinaigrette is thick and emulsified. Adjust the seasoning, to taste. Pour over the potatoes and gently toss to coat.
Slice the sausage into 1/4-inch thick rounds and add to the potato mixture. Add the chopped parsley and pistachios, and toss gently to combine. Garnish with chervil or baby parsley sprigs and serve warm.

SALAD LYONNAISE

Salad Lyonnaise image

This is my go-to recipe for an easy entree salad. My French cookbook advises to use Frisee lettuce, but I just use a Mesclun mix. I have yet to find Frisee that has a good flavor, but I have been told that a very white head is superb. I don't measure the amount of white vinegar I use in poaching the eggs, but just add a short "glug." I love the flavor of bacon with all of its glory in the "drippings." But to decrease the amount of animal fat in this recipe, I replace most of the drippings with olive oil and find that I still get all the flavor of the bacon from the browned bits that remain. (The fat in the egg yolk is a very healthy fat) This recipe can serve 2, but usually this is a solo dinner for me.

Provided by French Terrine

Categories Pork

Time 30m

Yield 1 serving(s)

Number Of Ingredients 11

Ingredients

4 cups mesclun, washed and drained
8 slices baguette, thinly sliced
1 garlic clove, crushed slightly
3 -4 tablespoons extra virgin olive oil
1/2 red onion, sliced thinly
4 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon white vinegar
1 -2 egg, for poaching
2 slices bacon
salt and pepper

Steps:

Heat 2--3 Tablespoons olive oil and garlic clove until hot.
Fry baguette slices making crouton and drain on paper towels. Pour off the oil, discarding garlic, and save oil for another use, like frying crouton for future salads, if desired. Wipe skillet clean with a paper towel.
Fry bacon in skillet until crisp and drain on paper towel.
You can either drain off the bacon grease and saute onion slices in remaining olive oil. Or you can saute onion in the bacon grease. Either way, let the browned bits from bacon remain in your skillet and saute onion until softened.
Meanwhile heat water to simmering in a medium sized saucepan. Water should only be simmering, not boiling. Add a touch of salt and some white vinegar. The vinegar helps the eggs hold their shape in the simmering water.
Break eggs into a saucer, one at a time, and gently slide into simmering water. Allow to simmer until desired doneness and whites are set. For an oozing yolk, it takes just under 3 minutes.
Using a slotted spoon, remove eggs from simmering water and drain on paper towels.
While eggs are draining, complete making the dressing. Add the red wine vinegar and Dijon mustard to the warmed onions and combine well, scraping up any browned bits on the bottom of the skillet. Add salt and pepper to taste. (Salt is essential for the dressing).
Stir in crouton, then add in the lettuce to wilt ever so slightly.
Serve up in a large bowl, topping with crumbled bacon and poached eggs.

SALADE LYONNAISE ~ LYONNAISE SALAD

Salade Lyonnaise ~ Lyonnaise Salad image

This salad is deliciously different from others. The warm bacon-shallot dressing gives its unique taste along with the poached egg & crispy bacon

Provided by Francine Lizotte

Categories Other Salads

Time 20m

Number Of Ingredients 13

Ingredients

4 c frisée lettuce aka curly endive or chicory, torn, washed and dried
8 oz bacon or pancetta, cut into 1/2-inch pieces
2 Tbsp shallots, finely chopped
1 large clove garlic, pressed
2 Tbsp white vinegar, for boiling water
1 Tbsp sherry vinegar
1 Tbsp dijon mustard
1/4 tsp ground himalayan sea salt
freshly ground black pepper, to taste (i always use mixed peppercorns)
2 large free-run eggs, poached
1/4 tsp smoked paprika, for garnish
1 tsp chopped chives, for garnish
6 crostini, for serving

Steps:

1. In a cold saucepan, add bacon and turn the heat to medium; cook until crispy, about 8 to 10 minutes. Turn off the heat and remove with a slotted spoon to a plate lined with paper towels; set aside.
2. Add shallots and garlic; sauté for 30 seconds. Drain bacon fat and shallot/garlic mixture into a fine sieve sitting over a measuring cup. Transfer the shallot-garlic mix to a bowl and set aside to cool off a little.
3. In a medium pot, add water and bring to a boil; add white vinegar.
4. Meanwhile in a salad bowl, add frisée lettuce and bacon pieces; toss to combine.
5. Make vinaigrette; add sherry vinegar and Dijon mustard to the shallot-garlic mixture; whisk until combined. Slowly emulsify extra virgin olive oil and 1 tbsp. bacon fat by pouring it in a little at a time - if you go too fast, it will separate; season with salt and pepper.
6. Pour in half of the dressing over the salad mixture and toss to mix. Add more dressing if desired; spoon salad in serving bowls and set aside.
7. Reduce water to medium and stir it to create a vortex (prevents white from spreading out). Crack each egg into individual ramekin and carefully drop each egg into water. Poach 2 at a time for 2 to 2 ½ minutes.
8. Using a slotted spoon, remove eggs and place on top of the frisée. Sprinkle on smoked paprika and chopped chives. Serve immediately with a few crostini. Serves 2
9. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=--7j7tQhXds

Tips:

Use high-quality ingredients: Fresh, crisp lettuce, flavorful bacon, and a tangy vinaigrette dressing are essential for a great salad Lyonnaise.
Don't overcook the bacon: Cook the bacon until it is just crispy, but not hard. Overcooked bacon will be tough and chewy.
Make the vinaigrette dressing in advance: This will allow the flavors to meld and develop. If you don't have time to make the dressing in advance, you can use a store-bought vinaigrette.
Toss the salad gently: This will prevent the lettuce from getting bruised. Use tongs to toss the salad, rather than a spoon.
Serve the salad immediately: Salad Lyonnaise is best served fresh. If you need to make it ahead of time, store the lettuce and dressing separately and assemble the salad just before serving.

Conclusion:

Salad Lyonnaise is a classic French salad that is simple to make and delicious to eat. It is a perfect side dish for a summer barbecue or a light lunch. With its fresh, crisp lettuce, flavorful bacon, and tangy vinaigrette dressing, salad Lyonnaise is a salad that everyone will enjoy.