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

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.


3 bacon slices
2 russet potatoes, cut into ½-inch cubes
2 leeks (white part only), sliced
3 tablespoons olive oil
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
Freshly ground black pepper
4 cups frisée or curly endive
4 poached eggs (cooked about 2 minutes)
Shaved Parmigiano Reggiano cheese (optional)


  1. 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.
  2. Combine oil, vinegar, mustard, salt and pepper in a small bowl; whisk well.
  3. Toss frisée with dressing. Place on serving plates. Top each serving with potatoes, egg, crumbled bacon and cheese, if using.

Recipe by Jennifer Perillo.



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