Salad Lyonnaise


I enjoy a good salad, but as a stand-alone dish I rarely find one that doesn’t leave me hungry after a couple hours. Something about the thinness of the lettuce combined with the sparse toppings just leaves me longing for something more.

But not this salad.

This one is a twist on a classic Salad Lyonnaise that uses prosciutto and mixed greens instead of bacon and frisée. The crispy, saltiness of the prosciutto pairs excellently with the more full-bodied mixed greens. Meanwhile, the rich, creamy yolk of the poached egg is the perfect compliment to the effervescent and citrusy champagne vinaigrette. Finish it with some homemade croutons and you’ve got way more than just rabbit food on your hands.

This hearty salad is perfect for a lunch or light dinner. If you want to give the meal a little extra heft, serve it alongside some ratatouille or french onion soup. Either way, you won’t be disappointed!

Salad Lyonnaise (serves 4)

Salad Ingredients

  • 2 tablespoon of butter
  • 6 slices of prosciutto
  • 2 cups french bread or roll, cut into 1/2 inch cubes
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 4 eggs
  • 3 cups of Mixed greens and/or frisée

Dressing Ingredients

  • 2/3 cup olive oil
  • 1/4 cup champagne
  • 1 tablespoon champagne or white wine vinegar
  • 1 tablespoon thyme
  • Juice of 1 lemon
  • Salt and pepper, to taste


  1. Heat a large, shallow pan to medium-low heat and melt one tablespoon of butter in it. Working in batches, lay out the prosciutto in the pan and cook until crispy, rendering out as much fat as possible. Chop the cooked prosciutto and reserve the fat and drips in a medium-sized bowl.
  2. Melt the second tablespoon of butter in the pan and heat to medium. Season the diced bread with salt and pepper and add to the pan. Cook, tossing occasionally, until the edges of the bread are golden brown, adding more butter if necessary.
  3. Fill a pot with water and bring it to boil. Poach the eggs and set them aside on a paper towel to absorb the extra liquid.
  4. Add the salad dressing ingredients to the bowl with prosciutto renderings. Whisk vigorously until the oil and liquids have emulsified and thickened slightly.
  5. Toss the mixed greens with the dressing. To serve, pile up greens and top with crisped prosciutto, croutons and a poached egg.

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