Lyonnaise Salad: From The Origins To The Latest Recipes (All You Need To Know)
Salad Lyonnaise is a classic French salad made with frisee lettuce, bacon lardons, poached eggs, and warm vinaigrette. It comprises four simple components that make a delicious meal when combined.
The most important part is the frisee lettuce. Unfortunately, this can be hard to find, so I usually use baby gem lettuce instead. It has a similar texture but lacks the bitterness of frisee.
The second part of the dish is bacon lardons. These are small cubes of fatty bacon fried until crisp and golden brown. They are cooked in batches as you don't want them to crowd the pan, reducing their crispiness.
The third part of the dish is a poached egg. I usually like my yolks runny, but I would recommend cooking them all the way through for this recipe as they are on top of the Salad. You can make your poached eggs or buy pre-made ones if you prefer.
The final component is a warm dressing made from red wine vinegar, garlic, shallots, and Dijon mustard which is drizzled over everything else before serving.
- A French salad is usually served cold but can also be served hot. This is typically made with chicken, egg, and bacon. In addition, there are many variations of this dish, depending on the region of France you live in. For example, some people add mushrooms or ham to Lyonnaise Salad; some add tomato; some add lettuce leaves.
Lyonnaise Salad is a straightforward recipe made at home. If you won't be eating it immediately, refrigerate it and use it within two hours of preparation.
Cheese: It's essential to use the correct type of cheese for this recipe: thickly-cut white cheese like Swiss or Emmentaler. The amount of cheese you'll need depends on how much Lyonnaise Salad you're making: a little less than 2 ounces for one person or 1 ounce for four people (about 4 ounces total).
Thickly-cut white cheese: The best type of cheese to use for this recipe is one that's thickly-cut (like Emmentaler or Swiss). You can also use cheddar, gruyere, Edam, Gruyeres, or any other similar Swiss-style cheese if you don't have any Emmentaler nearby.
Chicken: Chicken is used in lyonnaise salad.
Salade Lyonnaise is made up of...
Salade lyonnaise is a salad made with frisée (curly endive), lardons (salt pork), poached eggs, and croutons.
It resembles the Caesar salad in that it is a salad served as a main dish. Its origin is claimed to be France, though some dispute this.
The Salad usually consists of curly endive, bacon lardons, croutons, and a poached egg. The dish is traditionally dressed with vinaigrette made from bacon fat, vinegar, and mustard or a mustardy béarnaise sauce. Tomatoes and onions are sometimes added to the basic recipe. In some restaurants, the egg may be replaced by chicken meat.
Origin of Lyonnaise Salad
Lyonnaise salad is a variation of traditional French green Salad which originated from Lyon and may also be referred to as 'salade Lyonnaise' in France. Initially, it was made with two poached eggs, bacon (lardons in French), croutons, red wine vinegar, and olive oil.
The recipe for the salad was published by Pierre Larousse in his Grand dictionnaire universel du xixe siècle in 1873. In the 1910 edition of Larousse Gastronomique, the recipe called for lettuce, bacon, and red wine vinegar but no eggs. The modern version of lyonnaise Salad consists of frisée lettuce topped with warm vinaigrette made from sautéed bacon and onions (often shallots) and poached or soft-boiled eggs. Croutons often accompany the Salad. The Salad can also be served with other types of lettuce, such as curly endive or escarole.
Garnishing a Lyonnaise
Lyonnaise garnish is the most classic and most straightforward of vegetable garnishes. It consists of an onion that has been sliced, lightly cooked in butter, and then cooked in stock. A Lyonnaise garnish is finished off with a sprinkling of chopped parsley.
- The onions are usually cut into thin rings or half-moons but can also be diced or julienned. The onion slices are "sweated" in a bit of butter over low heat until they're soft and transparent. Then they're covered with stock, typically chicken stock, and cooked until the onions have absorbed the liquid.
- A Lyonnaise garnish is used to add flavor and texture to various dishes. It's commonly paired with fish or meat because it's a mild counterpoint to those flavors.
- Lyonnaise can be a garnish, the main ingredient, or cooking style. As a garnish, it usually refers to preparing sliced onions sautéed in butter until they are soft and slightly browned. They may be served on the side as an accompaniment to another dish or mixed into another dish, such as steak au poivre lyonnaise.
It usually refers to potatoes served with onions, often with frisée salad on top as the main ingredient. The dish is sometimes called Pommes de Terre Lyonnaise (potatoes Lyonnaise).
As a cooking style, lyonnaise refers to dishes with onions as an essential ingredient. A good example is poule au pot à la lyonnaise, a chicken cooked in water with onions and other vegetables.
What to serve with Salad Lyonnaise
Salad Lyonnaise is a French salad that incorporates frisee, poached egg, bacon, and croutons. The dressing is made with balsamic vinegar and olive oil.
It is a great salad to serve with a variety of main dishes. You can do it with seafood, chicken, or beef entrees.
Here are some ideas for main dishes to serve with your Salad Lyonnaise:
- Pan-Seared Salmon: Pan-seared salmon is an ideal main dish to serve with this Salad because the flavors work well together. The tangy balsamic vinegar in the dressing pairs well with the salmon.
- Chicken Breast: Chicken breast also pairs well with this Salad because the flavors complement each other. You can make a simple pan-seared chicken breast and serve it alongside the Salad Lyonnaise for an easy meal.
- Grilled Steak: You can grill up a steak and serve it alongside your Salad Lyonnaise for a hearty meal. It's sure to be a hit at your next dinner party!
Lyonnaise salad is a classic French salad that features frisée, lardons, and a poached egg. It's perfect for lunch or as a side or starter with dinner.
Lyonnaise salad is an excellent addition to a traditional French menu, but it also works well as part of an international menu. For example, you can use it as the first course with any of these main courses:
Classic French Main Courses
- Roast Chicken or duck
- Steak frites
- Sauteed pork chops
- Vegetarian French Main Courses
- Mushroom Bourguignon
Lyonnaise salad with potatoes
Lyonnaise salad is a traditional French salad. It is made with potatoes, bacon, onions, and vinaigrette or mayonnaise-based dressing. There are many variations, and the name is sometimes used to refer to salads made with potatoes and other vegetables.
- It is also a name given to various other dishes of regional cuisine in Lyon and the region of Rhône-Alpes.
- Provence usually refers to a salad made with raw tomatoes, cucumbers, and green beans.
- Salade lyonnaise is occasionally used for a salad containing lettuce, frisée lettuce, potato, lardons, and poached eggs.
A simple salad of sliced potatoes and onions, dressed in vinaigrette, Lyonnaise is a famous French dish that tastes as good for lunch as it does for dinner.
While the ingredients are simple, it perfects the technique of cooking with layers to produce a tender and crisp dish at the same time.
The key to making this Salad is to slowly cook the onion over low heat, so it becomes sweet but not browned or burnt. The poached egg provides a silky richness that binds the Salad together while keeping with the French tradition of serving eggs with potatoes.
Salad Lyonnaise wine pairing
Salad Lyonnaise is a classic French salad. The simple combination of frisée lettuce and bacon topped with a poached egg and sprinkled with crunchy croutons is an irresistible mix of textures and flavors.
- When you say the word "salad," you might not think of it as a meal that calls out for wine — but this is one Salad that's an excellent match for wine!
- What makes it so good? It's hearty, full of rich flavors, and has crispy, crunchy textures. The salty bacon plays well with the bitterness of the frisée lettuce, while the runny egg yolk adds richness. Some people would say this dish has all four elements: sweet (from the shallots), sour (from a little red wine vinegar), salty (bacon), and bitter (frisée).
Even though a salad is not the main course, it can still be an excellent match for wine if done right. Some salads are particularly good with wine. These include salads that have ingredients like cheese or nuts (such as a traditional Caesar salad) and salads that have some protein in them (like Chicken, eggs, or tuna).
- Unfortunately, most traditional green salads will not pair well with wine because they don't contain anything that would complement the flavor of the wine. Most green salads consist of greens (like lettuce), tomatoes, and cucumbers.
- Greens generally do not go well with wine. Tomatoes are only okay with red wines, and cucumbers are best paired with vodka! It isn't much you can do to pair your typical green Salad with wine.
Duck Salad Lyonnaise
When you have a great deal of time to cook, it's lovely to do whatever the fancy takes you. Putter around in the garden, read a bit, take a nap. Then come back and prepare something like duck salad Lyonnaise. You will be rewarded with a sumptuous dish that is as delicious as it is beautiful.
- The duck is first roasted whole, which gives the meat a nice pink color and leaves the fat under the skin nicely rendered. The duck also burns long enough to make the skin very crispy; that skin is then cut into thin strips, which are fried to make cracklings.
- The rest of the duck is shredded and tossed with diced apples and onions for crunch and sweetness, along with some tarragon sprigs for freshness. The Salad can be served on its own or over a bed of lettuce or watercress, or even cabbage if you wish. A little vinaigrette goes on top before the cracklings are sprinkled for crunch and meaty richness.
- Duck salad Lyonnaise is equally at home as a first course for a dinner party or just supper for yourself when you have some time to enjoy your cooking.
Salad to serve with duck
It's hard to go wrong with a salad when you have a roast duck on the table. The problem is that if you try to make it the main event of your meal, most people will find it insufficiently filling and filling.
- The solution is to serve your duck with a sufficiently hearty salad to be the main dish. That comes with plenty of nuts and seeds and other rich ingredients and has plenty of fresh greens in it.
- That's precisely what this Salad does. It has a base of mixed greens, topped with chopped dates, orange segments, red onion slices, and almonds. Then it's dressed in a honey-mustard dressing that not only adds flavor but keeps all the fruit from getting brown.
This makes for a delicious side dish or light meal when eaten alongside some roast duck, but it would also work very well as a side dish on its own if you were looking for something lighter to put out alongside some roast chicken or pork.
Vegetarian Salad Lyonnaise
Vegetarian salad Lyonnaise is a delicious, healthy, and relatively quick salad. It's a unique combination of flavors and textures that makes it one of my favorite salads.
The original lyonnaise salad combines a frisee (curly endive) base with bacon, croutons, and a poached egg. The dressing is made by whisking the yolk into the bacon fat. My vegetarian version replaces the bacon with fried shallots, which are just as unique as bacon, which I know sounds ridiculous, but trust me on this one.
While you can use any lettuce for this recipe, I recommend frisee because it has a lovely bitter flavor that works well with the sweet shallots.
About crispy shallots
Crispy shallots are another magical ingredient in this Salad. Think about how good fried onions are on top of green bean casserole or hamburgers — the same idea applies here. Fried shallots are so light, cheesy, and crunchy that you'll want to put them on everything from salads to tacos to pizza to ice cream (I kid, but only slightly).
They're pretty easy to make yourself — slice up some shallots into thin rings, fry them in oil until crisp and
- The traditional way to make a Lyonnaise salad is warm, with fried potatoes and bacon. This version is a lighter take on that classic and features the classic dressing of vinegar and mustard.
- The key to making this a filling meal is to add a source of protein. In this case, my choice was a poached egg — but it would also be great with some beans or chickpeas, or even just some cheese melted in the pan at the end.