Salad Lyonnaise

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 20 mins

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.


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

Recipe by Jennifer Perillo.

Nutritional Info *per serving

  • Calories 380
  • Glycemic Load 24
  • Fat 18g
  • Saturated Fat 4g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 11g
  • Cholesterol 195mg
  • Sodium 440mg
  • Potassium 1140mg
  • Carbohydrate 41g
  • Fiber 6g
  • Sugars 4g
  • Protein 14g
  • Trans Fat 0g
  • Vitamin A 40%
  • Vitamin C 40%
  • Calcium 10%
  • Iron 20%