Recipe courtesy of Gregory Cuilleron

Lyonnaise Salad (Salade Lyonnaise)

  • Level: Intermediate
  • Total: 20 min
  • Active: 20 min
  • Yield: 1 serving
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3 tablespoons olive oil

1 tablespoon Dijon mustard

1/2 tablespoon red wine vinegar

2 shallots, finely sliced


10 baby romaine leaves

2 tablespoons crushed croutons

3 1/2 ounces bacon, sliced into 1/4-inch pieces and pan fried

1 soft-poached egg

Salt and freshly ground black pepper


  1. For the dressing: In a mixing bowl, combine the olive oil, mustard, vinegar and shallots, and mix well.
  2. For the salad: Gently coat the lettuce in the dressing, then transfer to a serving plate. Garnish with the croutons and bacon, and then place the poached egg on top. Season with salt and pepper, and serve. 

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