Quick & Tasty Julia Child Salad Lyonnaise Recipe for Beginners

Julia Child’s salad lyonnaise transforms simple ingredients into a vibrant culinary experience that dances between rustic comfort and elegant refinement.

Crisp, peppery greens create a robust foundation for this classic French preparation.

Smoky, sizzling bacon introduces rich, complex flavor profiles that elevate the entire dish.

Delicate poached eggs offer a luxurious, silky texture that melds beautifully with the sharp vinaigrette.

Hearty yet sophisticated, this salad challenges traditional notions of what a simple salad can become.

Balanced and nuanced, each bite promises a delightful interplay of temperatures and textures.

Ancient French countryside traditions shine through in this remarkable composition: prepare to be deliciously surprised.

Fall For The Vibrant Freshness Of Julia Child Salad Lyonnaise

• Elevate Breakfast Classics: This salad transforms ordinary breakfast ingredients into an elegant, sophisticated French-inspired dish that feels like a culinary adventure without complex techniques.
• Textural Masterpiece: Crispy bacon provides a perfect crunch against silky poached eggs, while tender lettuce and juicy tomatoes create a delightful contrast that makes every bite exciting and multilayered.
• Quick Gourmet Experience: In just 30 minutes, home cooks can prepare a restaurant-quality meal that looks impressive but requires minimal cooking skills, making it ideal for weekday lunches or weekend brunches with minimal effort and maximum flavor.
• Nutritional Powerhouse: Packed with protein from eggs and bacon, fresh vegetables, and a zesty dressing, this salad delivers a balanced meal that satisfies hunger while offering a vibrant mix of nutrients and taste sensations.

Key Ingredients For Julia Child Salad Lyonnaise

• Bacon, Smoked: Rich, crispy meat that adds smoky flavor and crunchy texture; thick-cut bacon works best for maximum crispiness.
• Eggs: Fresh, high-quality eggs that create creamy, runny yolks for luxurious salad dressing; room temperature eggs poach better.

• Romaine Lettuce, Chopped: Crisp and sturdy base with mild flavor; provides fresh green foundation for the salad.
• Curly Endive: Slightly bitter green that adds interesting texture and complexity to the salad; enhances overall flavor profile.

• Olive Oil: Smooth, high-quality oil that forms base of dressing; extra virgin provides best flavor.
• Red Wine Vinegar: Tangy liquid that balances and brightens the dressing; adds sharp accent to salad.
• Dijon Mustard: Smooth, spicy condiment that helps emulsify dressing and adds depth.
• Herbes de Provence: Classic French herb blend that introduces aromatic Mediterranean notes.
• Sugar: Small amount to balance acidity in dressing; helps round out flavor.
• Salt, Pepper: Essential seasonings for enhancing overall taste; freshly ground black pepper recommended.
• Garlic, Onion, Roma Tomato: Fresh ingredients that provide additional layers of flavor and texture.
• Vinegar: Helps create perfect poaching environment for eggs; aids in egg white coagulation.

How To Prepare Julia Child Salad Lyonnaise

Step 1: Sizzle Smoky Bacon

Heat a large skillet over medium-high heat. Add chopped smoked bacon and cook for 10 minutes, stirring occasionally until golden and crispy. Transfer bacon to a paper towel-lined plate to drain excess fat.

Step 2: Craft Perfect Poached Eggs

Fill a large saucepan with 2-3 inches of water. Bring to a gentle simmer and add white vinegar. Carefully crack each egg into a small bowl. Gently slide eggs into the simmering water. Poach for 2.5-3 minutes until whites are set but yolks remain soft. Remove eggs with a slotted spoon and pat dry with a clean towel.

Step 3: Prepare Leafy Foundation

• Chopped romaine lettuce
• Curly endive
• Finely minced fresh garlic

Evenly distribute greens across 4 plates. Sprinkle minced garlic over the leaves.

Step 4: Build Flavorful Layers

• Sliced roma tomatoes
• Finely chopped red onion
• Crispy bacon pieces
• Perfectly poached egg

Step 5: Whisk Tangy Dressing

• Olive oil
• Red wine vinegar
• Dijon mustard
• Sugar
• Herbes de Provence
• Salt and black pepper to taste

Whisk ingredients until well blended.

Step 6: Finish and Serve

Drizzle dressing over each salad just before serving. Alternatively, serve dressing on the side for guests to add their desired amount. Enjoy this classic French-inspired salad immediately while eggs are warm and crispy.

Useful Pointers For Julia Child Salad Lyonnaise

• Whip Up a Smooth Dressing: Blend vinegar, mustard, and oil until emulsified for a silky, restaurant-quality coating that clings perfectly to greens.
• Rescue Wilting Greens: Soak crisp endive and frisée in ice water for 10 minutes to revive their crunch and vibrancy before assembling the salad.
• Master Precise Egg Poaching: Create a gentle whirlpool in simmering water to help egg whites wrap neatly around the golden, runny yolk for a stunning presentation.
• Render Bacon to Perfection: Cook thick-cut bacon slowly until edges are mahogany-brown and centers are delicately crisp, maximizing flavor and texture.
• Time Your Plating Strategically: Assemble components just before serving to preserve the warm bacon, fresh greens, and luxurious poached egg's optimal temperature and texture.

Tips To Keep Julia Child Salad Lyonnaise Crisp

• Vacuum Seal Method: Lock in freshness by transferring the salad into vacuum-sealed bags, removing all air to prevent wilting and maintain crisp ingredients. Ideal for preserving delicate greens and preventing moisture buildup.
• Glass Container Strategy: Transfer salad components separately in clear glass containers with tight-fitting lids, keeping dressing, bacon, and greens in individual compartments. Prevents soggy lettuce and maintains ingredient integrity for quick reassembly.
• Temperature-Controlled Approach: Chill prepared components between 34-40°F in the refrigerator's crisper drawer, which provides optimal humidity and consistent cool temperature. Ensures maximum ingredient preservation and prevents rapid deterioration of fresh elements.

Unique Variations For Julia Child Salad Lyonnaise

• Rustic Mediterranean Spin: Replace romaine and endive with a mix of arugula and spinach, add crumbled feta cheese, kalamata olives, and swap bacon for crispy pancetta. Drizzle with a lemon-herb vinaigrette for a bright Mediterranean flavor profile.
• Spicy Southwest Version: Substitute bacon with chorizo, use mixed greens instead of lettuce, add roasted corn kernels, diced avocado, and jalapeños. Create a smoky chipotle dressing with lime juice and cilantro for a zesty southwestern kick.
• Scandinavian-Inspired Adaptation: Use smoked salmon instead of bacon, incorporate dill and chives into the dressing, replace roma tomatoes with pickled cucumber. Serve on a bed of mixed bitter greens and top with a soft-boiled egg for a Nordic touch.
• Vegetarian Green Salad: Skip the bacon and replace with roasted portobello mushrooms or crispy tofu cubes. Add roasted sunflower seeds, grilled asparagus, and a tangy mustard-based vinaigrette for extra protein and crunch.

Parting Thoughts On Julia Child Salad Lyonnaise

Salad Lyonnaise brings classic French countryside charm directly to your table, offering a perfect balance of crisp greens, rich bacon, and silky poached eggs.

Julia Child’s signature recipe transforms simple ingredients into a culinary masterpiece that whispers Parisian elegance.

Rustic yet refined, this salad captures the essence of traditional French cooking with its bold flavors and sophisticated technique.

Breakfast, lunch, or light dinner, Salad Lyonnaise provides a delightful journey through French gastronomic culture.

Crispy bacon, peppery greens, and velvety egg yolk create a harmonious symphony on your plate.

Eager epicureans can make this recipe their weekend adventure: snap a photo, share the deliciousness, and let fellow food enthusiasts know about this classic French delight.

Julia Child Salad Lyonnaise Recipe

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4.6 from 26 reviews

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

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Description

Classic French bistro salad Lyonnaise brings crisp greens, warm bacon, and a perfectly poached egg together in a zesty Dijon vinaigrette. Hearty yet elegant, this dish invites you to savor Paris on your plate with rustic simplicity and rich flavors.

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Ingredients

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Protein:

• 11 cup chopped smoked bacon
• 4 large eggs
• 1 small onion, finely chopped

Vegetables:

• 1 head romaine lettuce, chopped
• 2 cups curly endive, chopped
• 2 roma tomatoes, sliced
• 2 cloves garlic, finely chopped

Dressing Ingredients:

• 1 cup extra virgin olive oil (236 milliliters)
• ½ cup red wine vinegar (118 milliliters)
• 2 tablespoons Dijon mustard (30 milliliters)
• 1 teaspoon white sugar (5 grams)
• 2 tablespoons herbes de Provence (30 grams)
• Salt and pepper to taste

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Instructions

1. Render the smoked bacon in a large skillet over medium-high heat, stirring periodically until it transforms into crispy, golden-brown morsels, approximately 8 to 10 minutes. Transfer the bacon pieces onto a paper towel-lined plate to eliminate excess grease.
2. Prepare a large saucepan with 2 to 3 inches (5 to 7.5 centimeters) of water, bringing it to a gentle simmer. Introduce a splash of white vinegar to the water. Carefully crack each egg into a small ramekin, then delicately slide them into the barely bubbling liquid. Poach for 2 1/2 to 3 minutes, ensuring the egg whites become opaque and firm while maintaining a luscious, runny yolk center. Extract the eggs using a slotted spoon and gently pat dry with a clean kitchen towel.
3. Create the salad foundation by artfully distributing chopped romaine lettuce and curly endive across four individual serving plates. Sprinkle minced garlic evenly over the verdant greens for an aromatic touch.
4. Construct the salad layers by arranging sliced roma tomatoes, finely diced onions, and the previously crisped bacon pieces atop the leafy base. Crown each plate with a perfectly poached egg.
5. Craft the vinaigrette by whisking extra virgin olive oil, red wine vinegar, Dijon mustard, a pinch of granulated sugar, herbes de Provence, kosher salt, and freshly ground black pepper in a small mixing bowl until thoroughly emulsified.
6. Finalize the dish by drizzling the vibrant dressing directly over the composed salads or serving it separately, allowing diners to customize their preferred dressing quantity. Serve immediately and savor the harmonious blend of flavors and textures.

Notes

• Cook bacon slowly to achieve maximum crispiness without burning. The golden edges provide a satisfying crunch that elevates the entire dish.
• Select farm-fresh eggs for the most vibrant, rich poaching results. Fresher eggs hold their shape better and create a more luxurious texture.
• Mix dressing ingredients thoroughly to ensure every bite is perfectly seasoned. Consistent whisking prevents separation and creates a silky smooth coating.
• Chop greens just before serving to maintain their crisp, vibrant appearance. Freshly cut lettuce and endive add a delightful crunch and visual appeal.
• Place poached eggs gently on top of the salad to preserve their delicate, runny yolks. Breaking the yolk creates a natural, rich dressing that blends with the other ingredients.

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

Nutrition

• Serving Size: 4
• Calories: 550 kcal
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 50 g
• Saturated Fat: 8 g
• Unsaturated Fat: 38 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 3 g
• Protein: 14 g
• Cholesterol: 210 mg