The Best Online Cooking Videos
Already have an account? Sign In

Salad Lyonnaise

Ready In
Prep Time
Cook Time
Michel Roux Jr.
Michel Roux Jr.
Welcome to Michel Roux's Easy French Cooking, where he will teach you some of his favourite traditional French dishes. This hot salad originates from from the city of Lyon in the South of France. It combines the delicious bitter flavor of dandelion leaves, mixed with salty streaky bacon, and a perfectly runny poached egg, making this the perfect light, healthy lunch. So join two Michelin starred chef Michel Roux in this Grokker Premium video, and learn the secrets to great French cooking at home.

Cooking Recipe

Serves: 3

14oz (400g) dandelion leaves or frisée salad
6oz (180g) smoked streaky bacon
5 tbsp olive oil
1 small baguette
2 garlic cloves, roughly crushed leaving the skins on
4 tbsp white wine vinegar
6 free-range eggs
2 tbsp red wine vinegar
Salt and black pepper

1. Wash and dry the salad leaves. Cut the bacon into strips , place them in a non-stick pan with a drop of olive oil and cook slowly over a medium heat.

2. Cut the baguette into slices, 1cm thick. Add the oil to a frying pan, along with the smashed garlic, and fry the baguette until crisp.

3. Put a saucepan of water on to boil with a generous splash of white wine vinegar. Crack the eggs and carefully drop them into the simmering water to poach. Allow 4 mins for the whites to be cooked; the yolks should still be runny.

4. Remove the bacon from the pan and place on top of the salad. Add the red wine vinegar to the remaining fat in the pan used to fry the bacon, and mix thoroughly. Pour this over the salad with a little bit of pepper, and top with the drained poached egg. Serve immediately.

The classic salade Lyonnaise is made with dandelion leaves — so do use them if you can get hold of them. Dandelions can taste a little bitter to some people so you can use frisée salad, or curly endive, if you prefer.

Salad Lyonnaise
Other Videos You Might Like
Quinoa Tomato Basil Salad
Natasha Corrett
Crostini Topped 4 Ways
Staffan Terje
Superfood Salad
Talya Lutzker
Homemade Pot Stickers
Linda Anusasananan
Korean Soft Tacos
Stephanie O'Dea
Mediterranean Kale Salad
Leah Putnam
Healthy Collard Wraps
Talya Lutzker
Roasted Fall Vegetables
John Paul Carmona
Pan-Seared Cauliflower
Alex Ong
Sweet Potato Fries
Talya Lutzker
Vietnamese Spring Rolls
Chef Tomm
Fennel Citrus Salad
Staffan Terje
Kale Chips
Talya Lutzker
Summer Sweet Pea Salad
Maya Adam
Sichuan Green Beans
Linda Anusasananan
Stuffed Sweet Potato Skins
Whitney Bond
Chicken Freekeh Salad
Loyd Grossman
Squash & Mozzarella Salad
Whitney Bond
Caesar Popcorn
San Francisco Chronicle
Herb Salad
Sage Russell
German Potato Salad
Maya Adam
Turkish Potato Latkes
Geoff Rigby
Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
It's free and easy to join
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos