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Salad lyonnaise

Make this delicious salad at home with this easy-to-follow recipe. The combination of bitter greens, crisp bacon, barely cooked eggs and warm vinaigrette is really unbeatable.




  • 1 small baguette
  • 1/4 cup (60 ml) melted butter
  • Salt and pepper


  • 8 pieces thick cut bacon


  • 2 tablespoons (30 ml) Dijon mustard
  • 4 tablespoons (60 ml) red wine vinegar
  • Reserved bacon fat (5-6 tablespoons/75-80 ml)
  • 1/2 cup (120 ml) extra-virgin olive oil
  • Salt and pepper, to season

Poached Eggs

  • 6-8 cups water
  • 2 tablespoons (30 ml) white vinegar
  • 4 large eggs


  • 6 cups (1.5 L) baby frisée lettuce, washed and torn
  • Croutons, Bacon, Vinaigrette, Poached Eggs
  • Salt and pepper, to season



  1. Preheat the oven to 375° F (190° C).
  2. Slice the baguette into even cubes. Pour the melted butter over the croûtons, season with salt and pepper, and toss to combine, then spread onto a pan in an even layer.
  3. Bake for about 10 minutes, until golden brown, stirring occasionally to ensure even browning.
  4. When ready, set aside at room temperature.


  1. Slice the bacon into lardons.
  2. Heat a skillet over medium heat. Fry the bacon until crisp. Drain the bacon bits and set aside and keep warm, reserving the fat separately for the vinaigrette.

For the Vinaigrette

  1. Combine the mustard and vinegar.
  2. Whisk in the reserved fat, olive oil and season with salt and pepper. Set aside for serving. 

Poached Eggs

  1. Combine the water and vinegar in a deep saucepan and bring to a gentle boil.
  2. Reduce the heat to just below a simmer, stir to create a whirlpool.
  3. Add the eggs to the water one at a time and simmer for two to four minutes, until soft poached.
  4. Use a slotted spoon to remove the finished eggs to a paper towel-lined plate to drain. Keep warm for serving. 

Assemble and Serve 

  1. To assemble the salad, mix the lettuce with as much dressing as you like and toss gently to combine.
  2. Portion the salad onto four plates and garnish with additional dressing (if needed), remaining croûtons, and bacon.
  3. Top each plate with one of the warm, poached eggs.
  4. Season with salt and pepper and serve immediately.