Salad Lyonnaise

Make a meal of salad with bacon, eggs and potatoes.

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.

25 min Prep: 5 min Cook: 20 min
Serves: 4 Save

Ingredients (11)

  • 3 bacon slices
  • 2 russet potatoes, cut into ½-inch cubes
  • 2 leeks (white part only), sliced
  • 3 tablespoon olive oil
  • 3 tablespoon red wine vinegar
  • 2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 4 cup 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.