The first time I tasted a Salade Lyonnaise was not in Lyon—but in a tiny bouchon-inspired restaurant in London. I remember cutting into the poached egg and watching the yolk spill across the frisée like molten gold. It wasn’t just delicious—it felt crafted. Every component demanded a skill: frying lardons properly, poaching eggs with confidence, and handling frisée gently so it remained crisp instead of crushed. That salad made me realise that warm salads require a different kind of discipline.

Over time, recreating the Lyonnaise at home taught me more about technique than many complicated dishes.

Why This Salad Is About Technique, Not Just Ingredients

A classic Salade Lyonnaise is simple—frisée, lardons, croutons, a warm vinaigrette, and a poached egg—but every step tests your fundamentals.

Frisée was the first lesson. Unlike soft lettuce, it has texture, a slight bitterness, and curly edges that trap dressing beautifully. But it also wilts quickly when heated. I learned to wash it thoroughly, spin-dry it completely, and only bring it to the plate seconds before the warm dressing touches it.

Then came the lardons. Crisp lardons look easy, but too much heat dries them out; too little and they steam. I eventually learned to start them in a cold pan, letting the fat render slowly until each piece is simultaneously crisp at the edges and soft within. The leftover fat, shimmering in the pan, becomes the heart of the warm dressing.

Poaching eggs, though, was the real test. I used to dread it—a swirl too strong would tear the whites; water too hot and the egg becomes rubbery. Eventually, I adopted the gentle method: simmering water, a tiny splash of vinegar, and cracking the egg into a small cup first so I could lower it in softly. When done well, the yolk becomes the “second dressing,” mixing with the warm vinaigrette.

Even the croutons became a skill lesson. I learned to toast them in the lardon fat for a deeper, more authentic flavour.

What This Salad Taught Me

Making Salade Lyonnaise again and again taught me that warm salads rely on timing and sensitivity. You can’t make components hours in advance. You can’t serve the dressing cold. Everything has to come together in one fluid motion: the lardons crisp, the egg poached, the frisée waiting, and the dressing whisked seconds before plating.

It’s the kind of dish that makes you more confident in the kitchen—not through complexity, but through precision.

And when that yolk finally breaks across the greens, turning everything glossy and rich—you remember why this humble Lyonnaise recipe has been beloved for generations.

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Classic Salade Lyonnaise – Recipe

Ingredients (serves 2)

• 2 generous handfuls frisée
• 120g lardons or thick-cut bacon, diced
• 2 eggs (for poaching)
• 1 cup rustic bread cubes (for croutons)
• 1 tbsp chopped chives
• Salt and pepper

For the warm dressing:

• 1 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• 2–3 tbsp rendered bacon fat (or olive oil)

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Method

1. Prep the greens: Wash frisée thoroughly and spin until completely dry.
2. Cook the lardons: Start in a cold pan; cook until crisp and golden. Remove lardons, leaving the fat in the pan.
3. Make croutons: Add bread cubes to the same pan and toast until golden.
4. Poach the eggs: Bring a pot of water to a gentle simmer, add a splash of vinegar, lower in the eggs, and poach for 3 minutes.
5. Prepare the warm dressing: Whisk mustard, vinegar, and warm bacon fat until emulsified.
6. Assemble: Place frisée in bowls. Top with lardons, croutons, and the poached egg.
7. Finish: Spoon warm dressing over the salad and sprinkle with chives.

Serve immediately—this salad waits for no one.