Lighter salade lyonnaise

The Lyon bistro classic in a lighter version: frisée, poached egg and drained lardons with a mustard dressing. Indulgent and high in protein, it stays balanced with the right proportions.

Preparation: 10 min  |  Cooking: 10 min  |  Servings: 2  |  Difficulty: Medium

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 424 kcal · 24 g protein · 4 g carbohydrate · 33 g fat

Ingredients

• 1 frisée lettuce
• 4 eggs
• 100 g of bacon lardons
• 1 tbsp mustard
• 1 tbsp vinegar
• 2 tbsp olive oil

Method

1. Brown the lardons and drain them on kitchen paper.
2. Poach the eggs for 3 minutes in simmering water with a splash of vinegar.
3. Make a mustard and vinegar dressing.
4. Arrange the frisée, lardons, poached egg and dressing.

Nutritional benefits

The poached egg and lardons provide protein, and the frisée adds fibre and vitamins for few calories. Draining the lardons and limiting the amount lightens this bistro salad while keeping its indulgence. A tasty, high-protein lunch that stays balanced with a sensible portion of lardons.

Variations and substitutions

• With turkey lardons (leaner).
• With wholemeal bread croutons.
• With lamb’s lettuce or dandelion leaves.
• Without lardons for a vegetarian version.

Storage and making ahead

Eat straight away; a poached egg does not keep. The salad can be prepared ahead.

💡 Good to know

For a perfect poached egg, use very fresh eggs and create a whirlpool in the simmering vinegared water before slipping the egg in.

Read more

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Foods in this recipe: frisée lettuce · eggs · bacon lardons · mustard · vinegar.

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