icon Salade Lyonnaise


  • Garlic Croutons (see recipe below)
  • Mustard Vinaigrette (see recipe below)
  • 7 oz smoked bacon, diced
  • 4 eggs
  • 10-12 oz mushrooms, washed, dried, and sliced
  • 10 oz mixed greens (baby salad greens), washed and spun dry
  • 1 small finely chopped red onion
  • 4 medium-size tomatoes, sliced

Garlic Croutons

  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, crushed
  • 4 thick slices (about 1/2-inch) baguette

Mustard Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 1 tbsp red-wine vinegar
  • 2 tbsp Dijon mustard
  • Coarse salt to taste
  • Freshly ground black pepper to taste
  • A little hot water
  • 1/4 cup chopped parsley leaves


  1. Prepare the Garlic Croutons and Mustard Vinaigrette; set aside.
  2. In a large frying pan fry the diced bacon over medium heat until crispy. Remove bacon pieces and place into a microwavable bowl. Add the sliced mushrooms to the bacon fat and sauté approximately 5 minutes. Add to bowl with fried bacon and set aside.
  3. Pour 1 1/2 to 2 inches of water into a large frying pan or saute pan, and bring to a simmer. One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on your desired firmness, as well as attitude toward bird flu and salmonella infections.
  4. Lift each perfectly poached egg from the water with a slotted spoon, and hold it over the pan briefly to let any water clinging to the egg drain off. Drain well before serving. Keep the poached eggs warm by covering them with aluminum foil or a plate.
  5. To serve, divide the salad greens among four individual serving plates. Sprinkle with chopped onion. In the microwave, reheat the bacon and mushrooms mixture for a few seconds. Remove from microwave and divide over the top each individual salad. Place the coutons over the top of each salad. Lay a poached egg over the top of the croutons and pour a little of the vinaigrette dressing over the top. Decorate with slices of tomatoes and serve with fresh crusty bread or baguette.
  6. Serve the remaining Mustard Vinaigrette in a small bowl.
  7. YIELD: makes 4 servings.

Garlic Croutons

  1. Preheat oven to 325 deg F.
  2. In a small saucepan over medium heat, heat olive oil. Add the garlic and cook 3 to 5 minutes or until it begins to color lightly; remove the garlic and discard. Remove from heat.
  3. Brush the garlic oil on both sides of the bread slices and arrange in a single layer on a baking sheet. Bake 10 minutes; turn bread slices over and bake for an additional 10 minutes. Remove from oven and set aside.

Mustard Vinaigrette

  1. In a small bowl or jar, whisk together the olive oil, vinegar, mustard, salt, and pepper.
  2. Whisk in a little hot water. Add the parsley; set aside.

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Last updated: November 11, 2009