Salade Lyonnaise

Salad of mixed greens topped with croutons, strips of crunchy cooked pancetta, a poached egg and chopped chives. Big pepper grinder and knife/fork alongside. On a gray marble counter.

Here’s a great way to show off your newfound talent for making poached eggs. Find the recipe on our website here.

This salad is a sophisticated combo of flavors and textures, with a dressing that comes together with the piercing of the poached egg yolk. A great meal any time of day!


  • 4 cups torn frisee 
  • 2 Tbsp extra virgin olive oil 
  • ½ lb slab bacon or pancetta, cut into ½-inch cubes 
  • 1 shallot, chopped 
  • 2-4 Tbsp sherry vinegar 
  • 1 Tbsp Dijon mustard 
  • Salt  
  • 4 poached eggs 
  • Black pepper 


Put greens in large salad bowl.  

Put olive oil in skillet over medium heat. When hot, add bacon. Cook slowly about 10 minutes, until thoroughly crisp. Add shallot and cook until softened, 1-2 minutes. Add vinegar and mustard to the skillet and bring just to a boil while stirring. Turn off heat. 

Cook 4 poached eggs according to the poached egg recipe. 

Gently reheat dressing if needed. Pour over greens (they’ll wilt a little), toss and season with salt/pepper to taste. Top each portion with an egg and serve immediately. Each person breaks the egg over their salad.