Dish

Salade Lyonnaise

Lyon Salad

Salade Lyonnaise is a classic bistro dish that originated in Lyon, France. It is made with frisée lettuce, crispy bacon, croutons, and a poached egg, and is dressed with a simple vinaigrette made with Dijon mustard, red wine vinegar, and olive oil. Salade Lyonnaise is often served as a main course or as a side dish with steak or roasted chicken.

European cuisine› Western European cuisine› French cuisine

Salad

Origins and history

Salade Lyonnaise has been enjoyed for centuries in Lyon, France, and is a classic bistro dish that is often served in French cafes and restaurants.

Dietary considerations

Salade Lyonnaise is a high-protein dish that is rich in vitamins and minerals. However, it is not suitable for vegetarians or vegans as it contains bacon and egg. It may also not be suitable for people on a low-calorie diet due to its high calorie content.

Variations

There are many variations of Salade Lyonnaise, and the ingredients used can vary depending on the region and personal preferences. Some variations include adding sliced mushrooms, roasted tomatoes, or grilled chicken. Some people also use different types of lettuce like arugula or spinach.

Presentation and garnishing

To make Salade Lyonnaise, it is important to use high-quality ingredients, especially the bacon and egg. It is also important to poach the egg properly to get a runny yolk. Finally, make sure to dress the salad lightly to avoid overpowering the flavors. Salade Lyonnaise is traditionally served on a large plate, and the ingredients are arranged in a circular pattern. The poached egg is placed on top of the salad, and the dish is garnished with fresh herbs like chives and parsley. Some people also add a sprinkle of sea salt and black pepper for extra flavor.

Side-dishes

Salade Lyonnaise is often served with a glass of red wine, especially a Beaujolais or a Côtes du Rhône. It also pairs well with a variety of French cheeses like Roquefort and Brie.

Drink pairings

Salade Lyonnaise pairs well with a glass of red wine, especially a Beaujolais or a Côtes du Rhône. It also goes well with a variety of French cheeses like Roquefort and Brie.