You are here: Home » Recipes » Salad Lyonnaise Salad Lyonnaise Kitchen Tested Yield 4 servings Prep 5 mins Cook 20 mins Make a meal of salad with bacon, eggs and potatoes. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail The French call this a salad; we call it dinner. Granted, we took some liberties with the traditional salad, adding potatoes to make it heartier. Use a sturdy lettuce like frisée or romaine. Ingredients 3 bacon slices2 russet potatoes, cut into ½-inch cubes2 leeks (white part only), sliced3 tablespoons olive oil3 tablespoons red wine vinegar2 teaspoons Dijon mustard1/4 teaspoon salt Freshly ground black pepper4 cups frisée or curly endive4 poached eggs (cooked about 2 minutes) Shaved Parmigiano Reggiano cheese (optional) Instructions Cook bacon in a large, nonstick skillet over medium heat until done, about 5 minutes. Remove bacon, reserving fat. Add potatoes to pan; cook 5 minutes. Add leeks and continue cooking until potatoes are done, about 10 minutes, stirring frequently. Combine oil, vinegar, mustard, salt and pepper in a small bowl; whisk well. Toss frisée with dressing. Place on serving plates. Top each serving with potatoes, egg, crumbled bacon and cheese, if using. Recipe by Jennifer Perillo.