Zesty Julia Child Salad Lyonnaise Recipe Everyone Can Master

Julia Child’s salad lyonnaise bursts with rustic charm and sophisticated flavor that will captivate your taste buds.

Crisp, verdant greens form the foundation of this exquisite French creation.

Sizzling bacon weaves a smoky tapestry of rich, indulgent notes across the plate.

Silky poached eggs crown the dish with velvety decadence, creating a harmonious blend of textures.

Every forkful promises a delightful dance of tangy vinaigrette and hearty ingredients.

The salad transcends ordinary expectations, transforming humble components into a culinary masterpiece.

Embrace this timeless recipe and let your palate embark on a delectable journey through French countryside cooking.

How to Build a Proper Lyonnaise

• Sizzle Smoky Bacon

Transform your skillet into a crispy bacon paradise. Drop chopped smoked bacon into a heated pan and dance it around until golden and irresistibly crunchy. Let excess fat drip away on a paper towel, creating perfectly crisp bits.

• Craft Dreamy Poached Eggs

Summon a gentle water bath in a deep pan, adding a splash of vinegar to help eggs hold their shape. Carefully slide cracked eggs into the simmering liquid, letting them float and transform for about 3 minutes. Rescue each egg with a slotted spoon, creating soft, pillowy whites with luscious runny centers.

• Create Leafy Canvas

Spread a vibrant green foundation across plates using a mix of crisp romaine and endive. Sprinkle fresh garlic for an aromatic kick that awakens the senses.

• Layer Flavor Explosion

Artfully arrange sliced tomatoes, red onion snippets, and those irresistible bacon fragments across the greens. Crown each salad with the perfectly poached egg, creating a masterpiece that promises to dazzle taste buds.

• Whip Up Zesty Dressing

Blend olive oil, red wine vinegar, Dijon mustard, and a whisper of sugar with herbes de Provence. Shake or whisk until the mixture becomes a silky flavor bomb that will elevate the entire dish.

• Serve with Flair

Cascade the dressing over the salad just before bringing it to the table. Watch as the warm egg yolk mingles with the tangy dressing, creating an irresistible moment of culinary magic. Devour immediately while every element is at its peak of deliciousness.

Tips for Bacon, Eggs, and Dressing Harmony

Personalize this classic French-inspired salad with these expert tips and delightful variations.

Replace romaine and endive with peppery arugula, baby spinach, or mixed spring greens for a fresh flavor profile.

Enhance the salad by adding grilled chicken, seared salmon, or crumbled goat cheese to increase protein and create a more substantial meal.

Experiment with pancetta, prosciutto, or vegetarian bacon bits for different smoky and crispy textures that complement the poached egg perfectly.

Transform the vinaigrette by incorporating roasted garlic, adding fresh herbs like thyme or basil, or introducing a touch of honey for subtle sweetness and depth of flavor.

Presenting This Classic French Salad

• Savor Fresh Salad Moments: Serve this delightful French-inspired salad as a light lunch or elegant starter. Perfect for weekend brunch gatherings or sophisticated dinner parties.
• Pair with Crusty Companions: Complement the salad with warm, freshly baked French baguette slices or crispy sourdough bread. These bread options help soak up the tangy dressing and runny egg yolks.
• Wine Harmony Selection: Match the salad with a crisp white wine like Sauvignon Blanc or a light Chardonnay. These wines beautifully enhance the smoky bacon and bright vinaigrette flavors.
• Quick Protein Power-Up: Transform this salad into a more substantial meal by adding grilled chicken strips or seared shrimp on top. These protein additions create a complete and satisfying dining experience.

Storage Tips for Leftovers

• Preserve Flavor and Freshness: Store individual salad components separately in airtight containers in the refrigerator to maintain crispness and prevent sogginess.
• Keep Bacon Crisp: Store cooked bacon in a sealed container at room temperature for up to 3 days, ensuring maximum crunchiness when added to salad.
• Egg Preparation Tip: Poached eggs are best enjoyed immediately but can be briefly held in warm water for 2-3 minutes before serving if needed.
• Dressing Longevity: Refrigerate homemade vinaigrette in a sealed jar for up to one week, allowing flavors to meld and develop deeper complexity.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 400 kcal

Servings: 4

Salad Lyonnaise Ingredients by Julia Child

• Romaine Lettuce: Select crisp, vibrant green leaves without brown edges or wilting.
• Curly Endive: Choose bunches with tight, curly leaves and fresh-looking tips.
• Fresh Garlic: Pick firm, plump cloves without sprouting or soft spots.

• Smoked Bacon: Select thick-cut bacon with balanced fat-to-meat ratio for optimal crispiness.
• Eggs: Choose fresh, room-temperature eggs with firm, unblemished shells.

• Roma Tomatoes: Pick firm, deep red tomatoes with smooth skin and heavy feel.
• Red Onion: Select firm bulbs with tight, papery skin and no soft spots.

• Olive Oil: Choose cold-pressed, extra virgin for rich, authentic flavor.
• Red Wine Vinegar: Look for clear, bright vinegar without cloudiness.
• Dijon Mustard: Select smooth, tangy mustard from traditional French producers.
• Herbes de Provence: Pick a blend with vibrant, aromatic dried herbs.
• Sugar: Use fine granulated for smooth dressing consistency.
• Salt and Black Pepper: Select freshly ground for maximum flavor complexity.

Tools for Poaching and Assembling This Salad

• Large Skillet: Perfect for crisping up bacon with even heat distribution.
• Paper Towel-Lined Plate: Helps drain excess bacon fat for a crispier texture.
• Large Saucepan: Essential for gently poaching eggs with plenty of water.
• Small Bowls: Ideal for cracking eggs and preparing individual ingredients.
• Slotted Spoon: Crucial for removing delicate poached eggs from simmering water.
• Clean Towel: Used to pat eggs dry after poaching.
• Cutting Board: Needed for chopping bacon, garlic, tomatoes, and onions.
• Sharp Knife: Ensures precise and clean cuts for all ingredients.
• Whisk: Great for blending dressing ingredients smoothly.
• Small Mixing Bowl: Perfect for preparing the tangy dressing.
• Serving Plates: Used to plate and present the beautiful salad.

Crispy Julia Child Salad Lyonnaise Recipe

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4.8 from 11 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Salad lyonnaise showcases French culinary elegance with crisp greens, warm bacon, and a perfectly poached egg. Dijon vinaigrette and golden croutons complete this classic bistro dish that will transport you to a Parisian cafe.

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Ingredients

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• 4 large eggs
• 1 cup (236 ml) chopped smoked bacon
• 2 cloves garlic, finely chopped
• 1 head romaine lettuce, chopped
• 2 cups curly endive, chopped
• 1 small onion, finely chopped
• 2 roma tomatoes, sliced
• 1 cup (236 ml) extra virgin olive oil
• ½ cup (118 ml) red wine vinegar
• 2 tbsps (30 ml) Dijon mustard
• 2 tbsps (30 g) herbes de Provence
• 1 tsp (5 g) white sugar
• Salt and pepper to taste

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Instructions

1. Bacon Preparation: Sizzle smoked bacon in a large skillet over medium-high heat until transforming into crispy, golden-brown pieces, approximately 8-10 minutes. Transfer bacon to a paper towel-lined plate to drain excess grease.
2. Egg Poaching: Fill a large saucepan with 2-3 inches of water, bringing to a gentle simmer. Add white vinegar. Carefully slide eggs from ramekins into barely bubbling water, poaching 2-3 minutes until whites become opaque while maintaining runny yolk centers. Remove eggs with a slotted spoon and gently pat dry.
3. Salad Assembly: Layer chopped romaine lettuce and curly endive across serving plates, sprinkling minced garlic evenly. Strategically arrange sliced roma tomatoes, diced onions, and crispy bacon pieces over the greens. Delicately place a poached egg atop each salad.
4. Vinaigrette Creation: Whisk extra virgin olive oil, red wine vinegar, Dijon mustard, granulated sugar, herbes de Provence, kosher salt, and freshly ground black pepper in a mixing bowl until completely emulsified.
5. Final Presentation: Drizzle vibrant vinaigrette over composed salads or serve alongside, allowing diners to customize dressing application. Serve immediately to preserve optimal temperature and texture, celebrating the rich, harmonious flavor profile of this classic French-inspired dish.

Notes

• Bacon Crisping Technique: Render bacon slowly over medium-high heat to achieve golden-brown, crispy texture without burning, which ensures maximum flavor and perfect crunch.
• Egg Poaching Pro Tip: Add vinegar to simmering water and use ramekin for precise egg placement, helping egg whites coagulate quickly and maintain a delicate, runny yolk.
• Vinaigrette Emulsion Secret: Whisk dressing ingredients vigorously to create a smooth, well-integrated sauce that coats salad ingredients evenly and enhances overall taste profile.
• Temperature Serving Recommendation: Serve salad immediately after assembling to preserve crisp lettuce texture and ensure warm poached egg maintains its luxurious, soft center.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Appetizer, Dinner
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 44 g
• Saturated Fat: 7 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 11 g
• Cholesterol: 210 mg